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    81. Companies and critics try collaboration

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    82. Concept of "community" for improved market chain development: an alternative approach

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    85. Consumer and industry leaders collaborate to promote food safety innovation and best practices: call for information sharing to accelerate adoption of science-based interventions from farm to table

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    86. Consumer and producer responses to nutrition label changes

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    87. Consumer attitudes and market potential for foods using fat substitutes : low-fat diets appear to be one controllable component in the etiology of life-threatening diseases

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