.mCSB_scrollTools .mCSB_buttonDown,.mCSB_scrollTools .mCSB_buttonLeft,.mCSB_scrollTools .mCSB_buttonRight,.mCSB_scrollTools .mCSB_buttonUp{--wpr-bg-4df767cc-5a19-44cf-92fd-2704cd531f7d: url('https://neomondo.org.br/wp-content/plugins/8degree-fly-menu-lite/css/mCSB_buttons.png');}.penci-owl-carousel .owl-video-play-icon{--wpr-bg-9ced9772-7a8c-40df-8f06-23552ab4382d: url('https://neomondo.org.br/wp-content/themes/soledad/owl.video.play.png');}.featured-area.featured-video{--wpr-bg-bf530353-e9e3-48c6-8916-f45bbb4c3248: url('https://neomondo.org.br/wp-content/themes/soledad/images/loading.gif');}.penci-image-holder{--wpr-bg-bef7adaa-4717-4b48-bbcc-62b335a3ca6a: url('https://neomondo.org.br/wp-content/themes/soledad/images/no-image.jpg');}.penci-magazine-slider.penci-loading{--wpr-bg-7ae3bb45-f43a-4232-8fd2-0fbe8b00a578: url('https://neomondo.org.br/wp-content/themes/soledad/images/loading.gif');}#searchform input.search-input{--wpr-bg-4245077c-93ff-40b1-a685-6fd4c1c2e041: url('https://neomondo.org.br/wp-content/themes/soledad/images/searchsubmit.png');}.dark-layout-enabled .featured-area.featured-video{--wpr-bg-746476af-f367-4376-9f4f-7d30476e9a7e: url('https://neomondo.org.br/wp-content/themes/soledad/images/loading2.gif');}body.penci-body-boxed{--wpr-bg-11fb0909-ee2d-4eb8-9d98-5f154490065a: url('https://soledad.pencidesign.com/soledad-magazine/wp-content/uploads/sites/7/2017/06/notebook.png');}#floating-nextprev .floating-nextprev-arrow-left{--wpr-bg-d17655ec-d419-4c27-b969-2cc1d47d2b49: url('https://neomondo.org.br/../../images/frontend/arrow-left.png');}#floating-nextprev .floating-nextprev-arrow-right{--wpr-bg-83f44516-98a5-49ea-96a1-8ca7e37c5d7f: url('https://neomondo.org.br/../../images/frontend/arrow-right.png');}

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Ciência e Tecnologia Destaques Saúde
Segmento gluten free visa crescimento de até 40% em 2022

Por Neo Mondo 16 de dezembro de 2021

Pão sem glúten – Foto: Divulgação/Jasmine Alimentos POR – REDAÇÃO NEO MONDO A…