A fruit-based pectanoid protein may be used in a new fruit-flavoured smoothie recipe

A fruit flavouring may help boost the nutritional value of a smoothie.

The research was published in the Journal of Nutrition, Food and Agriculture.

Researchers from the University of Sheffield and University of Exeter used fruit pectans, a protein that is found in dried fruit.

They used the pectins in a fruit smoothie for 30 days.

The researchers say this is the first time fruit pyranolic acids have been tested for nutritional value in a smoothies.

They say this new research could lead to the development of new flavouring materials to boost the fruit flavour.

Researchers say the researchers found that the pyrans in the fruit smoothies reduced the amount of sugar in the smoothie, which may help to reduce sugar consumption.

Dr Stephen Mackey from the Centre for Nutrition, Physical Activity and Food Research at the University’s Department of Food Science and Technology said: “The fruit pysanoids have been shown to be beneficial in some conditions.”

The aim of this study was to investigate the nutritional benefits of fruit pydans, and whether they may be able to be used as a flavouring in a healthy smoothie or a juice.

“It is a promising start to a fruit flavour research that may lead to new products to be developed.”

Dr Mackey said the researchers also tested fruit flavours for antioxidant properties and whether the flavours had any beneficial effects on heart disease risk factors.

He added: “These results may help us to develop better flavouring products to target different health conditions, as well as for the potential of flavouring to improve health outcomes in people who are already overweight or obese.”

The study involved researchers from the Institute of Food and Nutrition Research, the University College London, the Institute for Nutrition and Health Research and the National Health Service.

The fruit was used in the test for the first 30 days to see if the pysanic acid in the flavoured smoothies could increase the amount and the types of sugars in the drink.

There were no significant changes in the amount or type of sugars, or fat or protein.

The study is ongoing and will include more fruits to test.

Why is Monk Fruit so tasty?

Why is monk fruit so tasty, we asked our colleagues at the Daily Mail and Daily Express, who also happen to have a taste for frozen fruit.

“The monk fruit is incredibly juicy, it’s really well done,” one of them said.

“It’s sweet, it tastes like chocolate, and it’s actually quite tasty,” another said.

We asked them to name the flavour, and the result is: “Mellow, minty and almost like fruit cake.”

In their opinion, this is the first fruit to really take on the flavour of frozen fruit, as well as being quite fresh and fresh tasting.

“Monk Fruit is very well done, it is very juicy, and very, very sweet,” one said.

“I’d say that’s probably the most important thing to me,” another added.

Monk fruit is the fruit of the monk tree, which is indigenous to Tibet.

It is an evergreen tree, with the leaves hanging down, and has a distinctive white-fleshed, hairy fruit that has the shape of a lion’s mane.

It’s also a favourite fruit among Chinese, which are known for their high-protein, low-calorie diet.

The monks have been cultivating monk fruit for thousands of years, with one monk who travelled to India in the late 19th century telling a story about the monk fruit.

They used to harvest it from the tree, and once they’d harvested enough, they would use it to make a special meal for the Buddha.

In Tibet, there is also a tradition where people collect monk fruit and roast it over fire, which creates a thick, savoury and flavourful soup called the dumpling soup, which the monks eat for their special meal.

You can buy monk fruit online for $5.99 per kg, or $7.50 per kg in China, or you can order it online from the Monk Fruit Company website.

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