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Organic food: a passing trend, or the future of food science?

By Beatrice Marg-Haufe

Previously perceived perhaps as the exclusive domain of health-food fanatics and well-heeled consumers, organic foods are attracting wider interest and claiming more and more shelf-space in our supermarkets. However, what does the organic label mean to customers, and does it give them the transparency they seek? Will future organic food science techniques be impacted by public perceptions, or will they drive the discussion?

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