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In an op-ed, Professor Hans Taparia argues that big food companies must adapt to changing consumer tastes to survive

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Excerpt from The New York Times -- "For legacy food companies to have any hope of survival, they will have to make bold changes in their core product offerings. Companies will have to drastically cut sugar; process less; go local and organic; use more fruits, vegetables and other whole foods; and develop fresh offerings."

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Additional coverage appeared on Vox.