06 Dec 2017

Stute Foods helping consumers reduce sugar intake (sponsored)

Sugar levels within food and drink products has never been such a hot topic, and Stute Foods' No Sugar Added Preserves offer consumers a great low sugar alternative to ordinary jams, containing 90% less sugar and 30% fewer calories whilst still packed full of the best quality fruit.

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20 Sep 2017

High fat vs. low fat diets - where do we go next?

In the face of high levels of contradictory evidence regarding the effectiveness of high fat vs. low fat diets, Dr Carrie Ruxton RD looks at claims supporting both arguments and poses the question 'where to next?' for nutrition policy.

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30 Aug 2017

Food and drink packaging trends

Claire Phoenix, Editor of FoodBev Magazine, takes a look at the latest trends in food and drink packaging - from sustainable innovations to ready meal developments.

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16 Aug 2017

Chocolate and health: the conundrum continues.

New findings in support of the association between moderate consumption of chocolate and a lower risk of coronary heart disease and stroke highlights a familiar conundrum - how to establish causality in the complex relationship between diet and non-transmissible diseases.

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11 Jan 2017

Unite in the food waste fight

WRAP, the food waste experts that work with governments, businesses, local authorities and consumers to reduce waste, is calling for everyone to ‘unite in the food waste fight.’

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04 Jan 2017

You are what you eat

Magnus Karlsson, head chef at event caterers Food by Dish, talks to us about the paramount role that food plays in boosting mood, alertness, motivation and concentration in the workplace.

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14 Dec 2016

Understanding alcohol

Diageo's Kate Blakeley discusses the new initiative helping to educate consumers on calorie content & moderate drinking.

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05 Oct 2016

Five new UK food trends

Elaine Coppard, Research Director at Marketing Sciences Unlimited, shares five of the biggest new food trends and how they could affect brands in the future.

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14 Sep 2016

Who needs sunlight to grow crops?

"We don’t even need sunlight to grow crops anymore!" Professor Paul Berryman describes the exciting technologies making future food production more sustainable.

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27 Jul 2016

Five minutes with: Gary Lavin, Founder of VITHIT

Gary Lavin, Founder of VITHIT, talks us through the brand’s journey - from overcoming the challenges of being ahead of its time to the rise of the health conscious consumer and successfully becoming a category leader.

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10 Feb 2016

Is there really any science behind the Sirtfood diet?

Based around the consumption of foods which might interact with a family of proteins known as sirtuin proteins, the Sirtfood diet claims to aid weight loss. However is there really any science behind it? Matthew Haines, a senior lecturer in health and wellbeing decodes this latest diet.

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13 Jan 2016

The end of an era: the Celebrity Chef

Daniel Ospina from the ‎Crossmodal Research Laboratory discusses why the restaurant industry needs to embrace the Philosophy-Brand in order to survive the next decades.

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09 Dec 2015

The Tasty Trio – sugar, salt & fat

Professor Paul Berryman, independent consultant and a visiting professor at the University of Reading, reviews the latest reformulation techniques used to reduce the tasty trio – sugar, salt & fat.

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28 Oct 2015

What controls hunger and satiety?

Tehmina Amin & Julian Mercer, Rowett Institute of Nutrition & Health, University of Aberdeen, report on selected new findings from the EU funded Full4Health project.

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28 Oct 2015

Disruptive technology for food manufacturing

Jake Norman from OAL Group introduces APRIL (Automated Processing Robotic Ingredient Loading) and the benefits it might be able to bring to the food manufacturing process. APRIL was developed off the back of two £1million Innovate UK funded government projects into improving the efficiency and quality of food products.

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21 Oct 2015

Five minutes with: Professor Stephen Heppell

Professor Stephen Heppell – a leading educator and chair of the government’s Education Technology Action Group (ETAG) – talks to us about the need to explore what foods pupils should be eating in the run up and during their exams, and how the expertise of the food industry can bring benefits to the exam room and beyond.

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21 Oct 2015

I cook therefore I am

Valentine Warner, chef, author and presenter of BBC Radio 4’s Today Programme discusses the importance of cooking.

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14 Oct 2015

The future is bright for alternative proteins

Lu Ann Williams, Director of Innovation, Innova Market Insights delves into the latest trends shaping the future of nutrition - from vegan friendly, pea protein to the potential of duckweed and fruit protein.

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07 Oct 2015

Phil Hooper: the health and wellbeing agenda for the foodservice sector

Phil Hooper, Brand and Communications Director, UK & Ireland, Sodexo talks about the health and wellbeing agenda for the foodservice sector and the importance of engaging chefs; the complexities of food allergies and intolerances; the challenge of improving malnutrition in hospital settings and why the rising number of health conscious consumers is pushing the sector to do more.

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07 Oct 2015

Defining sustainable diets

Leah Riley Brown, Technical Information Advisor at TiFSiP, explores the complexities of defining a sustainable diet and the role of the food industry in raising nutrition and sustainability standards.

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07 Oct 2015

Training the generations of tomorrow, today

Julie Barker, Chair of The University Caterers Organisation (TUCO), discusses the current skills gap in the Foodservice Industry and why now, more than ever, is the time for companies to take action and drive skills development forward.

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30 Sep 2015

Five minutes with: Professor Judith Buttriss

Professor Judith Buttriss talks about the importance of improving diets amongst teenagers and young adults - and why a single nutrient approach won’t necessarily solve the issue; the opportunities for healthcare professionals to learn from one another as the industry changes; and her own career path - which has led her to be the Director General of the British Nutrition Foundation.

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16 Sep 2015

Stefan Gates: how to engage children in good nutrition

The first in a series of videos for Food Matters Live 2015, Stefan Gates, author, TV Presenter and ‘Gastronaut’ shares his views on how to get children curious and interested in food and good nutrition - and the importance of making food into an adventure which is interactive, aspirational and above all, enjoyable.

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09 Sep 2015

Fighting disease with food

Food scientist Steven Schwartz, an Associate Director of the Food Innovation Center and Director, Center for Advanced Functional Foods Research and Entrepreneurship at the Ohio State University believes that functional foods may one day be an important weapon for helping to prevent illnesses.

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09 Sep 2015

My Story

Ella Woodward, best-selling author, Telegraph columnist, app creator and food blogger at Deliciously Ella shares her personal nutrition story.

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12 Aug 2015

Engineering better food ingredients

Todd Kuiken, senior programme associate with the Synthetic Biology Project at the Woodrow Wilson International Center for Scholars in Washington, speaks with Lisa Palmer on why he is promoting informed policy-making for the emerging food products being produced by synthetic biology processes.

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12 Aug 2015

Should sugar be taxed?

Alex Ruani, Research Director, The Health Sciences Academy asks should the government regulate manufacturers’ sugar use? Or do we continue to leave this issue to the consumers’ personal judgement?

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24 Jul 2015

The Future of Health and Wellbeing

Lu Ann Williams, Director of Innovation at Innova Market Insights shares her views on why the future of health and wellbeing and why clean / clear label is no longer a trend but setting the new rules for health and wellbeing.

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23 Jul 2015

Cutlery: a weighty matter

New research from Charles Michel, chef-in-residence of the Crossmodal Research Laboratory, Carlos Velasco, an experimental psychologist and psychologist Professor Charles Spence head of the Crossmodal Research Laboratory at the University of Oxford demonstrates that heavy cutlery enhances the enjoyment of food.

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06 Jul 2015

Shrinking agriculture’s water footprint

Food and beverage companies could play a major role in helping reduce global water consumption through their supply chains, says Dutch scientist Arjen Hoekstra, founder of the Water Footprint Network.

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18 May 2015

Reinforcing the role of reformulation

Filippo Battaini, Nutrition Analyst for Euromonitor International, examines the nutrition data revealing where the majority of salt purchased among packaged food comes from and the reformulation approach taken by the industry to limit salt content in food.

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18 May 2015

The Food Matters Live Lunchbox Series

The Food Matters Live Lunchbox Series continues as Ana-Kristina Skrapac, a Registered Dietician and spokesperson for the British Dietetic Association, shares useful tips for a child’s healthy lunchbox ahead of Healthy Eating Week 2015.

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13 May 2015

Walmart targets climate smart suppliers

Marc Gunther, editor of Guardian Sustainable Business USA talks to Walmart’s sustainability executive Kathleen McLaughlin about how the world’s largest grocer is exerting its influence on food companies to reduce their environmental impacts.

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15 Apr 2015

Free-from experts debate the new allergen regulations in foodservice

How should the new allergen regulations be communicated more effectively to the food service industry? This was the question at the core of a vigorous #freefromforum debate on 14th April at 11am, hosted by Food Matters Live, and featuring two key voices and pioneers in the free-from arena – Founder of the FreeFrom Eating Out Awards, Michelle Berriedale-Johnson, and Head Chef at Summergrove Halls, Chris Bridge.

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10 Apr 2015

Food for Thought

Alice Cadman, Director of Business Development and Marketing at Leatherhead Food Research discusses links between nutrition and cognitive health and performance, set against the context of rising cases of dementia and an ageing population.

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24 Mar 2015

The Agri-Tech Revolution

Professor Paul Berryman reviews the exciting agricultural technologies that will revolutionise food production in the future.

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24 Mar 2015

Allergy Awareness Week 2015

With an estimated 21 million allergy sufferers in the UK, Allergy Awareness Week 2015 is dedicated to raising awareness of the severity of serious allergic reactions aiming to educate the public on how to respond in an emergency. Organised by Allergy UK, Allergy Awareness Week runs from 20 - 26 April.

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16 Mar 2015

Whose IP is it anyway?

Susan Fridd EPA BSc (Hons), PhD, Patent Attorney, for and on behalf of Barker Brettell LLP, discusses how to ensure that Intellectual property is protected in the food and drink industry when launching new products or reformulating existing brands.

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24 Feb 2015

The Food Matters Live Lunchbox Series

In the second in the Food Matters Live Lunchbox Series, Andy Jones, Chair of the Hospital Caterers Association, shares his recommendations for a lunchbox for an elderly patient in a hospital setting.

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10 Feb 2015

Feeling 'full' on less food

David Derbyshire, freelance environment and science writer talks to Julian Mercer, a leading UK obesity researcher, who heads a European team exploring how to create healthy foods that are more filling.

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26 Jan 2015

A lunchbox for a healthy heart

In the first of the Food Matters Live Lunchbox Series, Stephanie Tucker, a nutritionist from Consensus Action on Salt, shares her recommendations for a lunchbox to keep your heart healthy.

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01 Dec 2014

Delivering free-from products in the foodservice sector

In the first piece of our comment series from Food Matters Live, Alex Gazzola, author and journalist specialising in food allergy, intolerance and coeliac disease shares some of the insight from the opening session that took place on 19 November in the free from, allergy and intolerance seminar programme.

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20 Oct 2014

How can our planet sustain nine billion people by 2050 and beyond?

Humanity faces profound questions about how our planet can sustain nine billion people by 2050 and beyond. With the trend of urbanisation, the majority of the world’s population now lives in cities. There is a global nutrition crisis, with dual problems of under-nutrition and obesity. Meanwhile, environmental and population changes have major implications for issues including food and nutrition security, access to clean water and sanitation, and natural disasters.

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01 Sep 2014

Nutritional reformulation - fortification in the factory and in the field

Deficiencies in DHA/EPA are widespread, but not widely recognised. The scale of the problem is difficult to assess, because targets for consumption vary and intakes are poorly measured. But most people in most countries eat too little. The principal policies to correct the shortfalls have been educational programmes urging people to eat more fish. Two problems limit this approach. Many do not like fish. And there are not enough fish available if everyone ate recommended levels. One pragmatic alternative is to start with the popular foods people actually eat, then fortify them with DHA/EPA. The paper discusses technical options for doing this and three problems: the scale of sales, the use of inappropriate forticants, and the costs.

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07 Aug 2014

Anyone for cricket?

New Horizon Scanning work from Leatherhead Food Research shows that a third of consumers sampled think that insects are a viable source of food and 4 in 10 accept insects as a good source of protein.

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06 Aug 2014

Clones and Drones – the future of food is Agri-tech!

Professor Paul Berryman, independent consultant and a visiting professor at the University of Reading’s School of Chemistry, Food & Pharmacy, considers the potential of sci-fi agricultural technologies that will revolutionise food production in the future.

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08 Jul 2014

Why we eat, what we eat, and how can we control it?

The incidence of obesity and related diseases such as Type 2 diabetes, particularly amongst youth populations, is rising at an alarming rate. But who or what is to blame for this modern epidemic? Neuroscientists believe that the answer lies deep within our subconscious mind and the brain processes that evolved to adapt to a much earlier period in our human history.

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07 Jul 2014

Turning the colossus of food choice into something personal

I’ve been going through a watercress phase recently. Well, I say that, but it’s been dragging on for months now. Soup earlier, now salads, always Marmite and watercress sandwiches. Fresh lychees were another phase (short-lived, like the fruiting season itself) and then the small but crucial matter of ginger biscuits (er, not so seasonal) for dunking into a cuppa. Deeper in the gastro-subconscious is grilled calves liver with leaf spinach. If nothing else, I think I must at least be iron-deficient.

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26 Mar 2014

Bugs or burgers?

The Big Picture team at Wellcome Trust investigate the issues surrounding health and sustainability that are associated with producing and eating two very different types of edible protein - beef and insects.

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25 Mar 2014

Omega-3s can significantly reduce blood pressure

A recent study shows that the omega-3 fatty acids EPA and DHA - commonly found in fatty fish and fish oil supplements - are as effective, if not more effective, in lowering blood pressure as some of the commonly recommended lifestyle changes like increasing physical activity and restricting alcohol and sodium intake.

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18 Mar 2014

Five-a-day: The issues behind the headline advice

For over a decade, one of the most high-profile elements of Government dietary advice has been the recommendation to eat at least five pieces of fruit or vegetables per day. But with average intake falling well below that, many health experts are questioning the wisdom of five-a-day.

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14 Mar 2014

Improving standards of nutrition in the health and social care sector

Major concerns have recently been raised about the quality of food available in hospitals and the way in which elderly and vulnerable patients are fed. But a number of initiatives, including Nutrition and Hydration Week which starts today, aim to improve levels of nutrition, both in hospitals and across the social care sectors.

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07 Mar 2014

Securing new talent for the food and drink industry

To realise the long-term potential for business growth, the food and drink industry needs to attract the very best recruits, and a series of new initiatives is now in place to improve the quality and quantity of entrants at both school-leaver and graduate level.

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28 Feb 2014

The challenge of salt reduction

There can be little doubt of the health risks of excessive salt consumption, but the multiple uses of salt in food manufacture make reformulation a significant technical challenge. The UK food and drink industry is innovating to reduce sodium in everyday products, but public health campaigners are calling for further action.

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27 Feb 2014

Omega-3: The health claims and the business potential

The market for omega-3 oils as a functional food ingredient continues to expand, driven by a wide range of health claims. But despite more than 24,000 published papers on the effects of omega-3, some aspects of the health impact are subject to question. Whether this will affect strongly rising global demand remains to be seen.

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24 Feb 2014

The impact of rising food prices

Food prices have risen 12.6% above inflation between 2006 and 2012, and they are forecast to continue to increase for the rest of the decade. Food price rises have a host of implications – for society, for public health and for the food and drink industry.

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18 Feb 2014

The Role of nutrition in cognitive health and performance

With an ageing population and an increasing body of evidence supporting the connection between diet and brain function, there is growing interest in foods which improve long-term cognitive health. Equally important are foods which enhance mood and boost short-term cognitive performance.

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11 Feb 2014

The way forward for gluten-free

Michelle Berriedale-Johnson, Editor of FoodsMatter, considers the changes in the way non-coeliac gluten sensitivity is treated, and outlines some of the future trends for the gluten-free sector.

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07 Feb 2014

The gluten-free growth

Gluten-free is one of the biggest and most dynamic elements within the free-from sector, with the British gluten-free market alone growing at 15% per year. But what are the social and health factors behind this rise, and how is the food and drink industry addressing the opportunity?

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03 Feb 2014

Superfoods: How ‘super’ are they?

A wide range of foods - from freekeh to parsnips, kale to quinoa - have been tipped as the ‘superfoods’ of 2014. With the rise of the health-conscious consumer, few would doubt the continued marketing potential of ‘superfoods’, but when subject to evidence based assessment, how super are they?

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31 Jan 2014

How we eat and what we eat

Author and philosopher Julian Baggini considers the science behind what sometimes seems to be conflicting healthy eating advice, and argues that learning how to eat could matter more than favouring or avoiding certain foods.

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23 Jan 2014

Nutrition and healthy ageing

As life expectancy continues to rise, dietician and health writer Dr Carrie Ruxton discusses the nutrients most important to the growing demographic of ageing consumers.

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14 Jan 2014

A question of provenance

Jay Rayner discusses the issue of food provenance in the light of modern marketing, consumer expectation and last year’s horsemeat scandal.

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09 Jan 2014

The impact of the ‘health halo’

The ‘health halo’ is often identified as a significant factor in the purchasing and marketing of ‘better-for-you’ food and drinks. Yet recent research indicates that the effect could produce some unexpected behaviours in consumers that need to be considered carefully by the food and drink industry, policy-makers and health campaigners alike.

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13 Dec 2013

High protein: A rising trend in functional food

The global functional food market is forecast to reach £127 billion worldwide by 2017, and one notable driver for this expansion is the increasing market for high protein functional foods. Here we examine the rise of high protein products, their nutritional value and the factors behind their appeal to health-conscious consumers.

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06 Dec 2013

The food issues that really matter

Professor Paul Berryman considers the most significant food trends for 2014 – from salt, sugar and fat reformulation technology to the rise of genomics, nanotechnology and nutraceuticals.

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03 Dec 2013

Reformulation: A business opportunity or a regulatory requirement?

In its recent Delivering Healthy Growth report, the Food and Drink Federation argues that salt, sugar and fat reformulation can go hand in hand with business growth and represents an incentive to change. But scepticism remains about the industry’s ability to drive significantly better public health outcomes without the need for greater regulation.

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11 Nov 2013

Childhood obesity: Hope for change?

Rates of childhood obesity have been climbing in the UK since the 1970s, but there’s no reason to believe the increases are inevitable. Levels of very young children who are obese actually appear to be falling in the USA.

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04 Nov 2013

The social cost of obesity

Rising levels of obesity present a major challenge to society. The cost of food, the nutritional density of what we eat, the social divide in terms of income and obesity, and the role of business, government and the consumer in improving the national diet – all these issues are complex and contentious.

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