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    ‘Organic’ and ‘natural’? India’s $32 billion packaged food and beverage industry struggles with disclosures

    The packaged food industry should be more upfront about the ingredients they use to make products. It is a question of public health, say experts.

    'Exploitative': News nonprofit sues OpenAI, Microsoft for copyright infringement

    The nonprofit, which produces Mother Jones and Reveal, said that OpenAI used its content without permission and without offering compensation, violating copyrights on the organization's journalism. The lawsuit, filed in a New York federal court, focuses on how AI-generated summaries of articles threaten publishers - a move CIR called exploitative. "It's immensely dangerous," Monika Bauerlein, the nonprofit's CEO, told AP. "Our existence relies on users finding our work valuable and deciding to support it."

    Uyghur-American politician calls out China's alleged trade in 'Halal Organs'

    In March, during a US congressional committee hearing, experts had claimed that Chinese authorities had gathered genetic information from the Muslim Uyghur minority, with the aim of supporting a forced organ transplant programme targeted at attracting Muslim medical tourists from Gulf states.

    TiE Delhi-NCR and Prayatna organise 'Malaria Hackfest'

    Hackfest has invited suggestions from top tech schools in India to provide targeted solutions to fight Malaria. A maximum award of INR 5 lakhs will be given to the winner.

    OpenAI's unusual nonprofit structure led to dramatic ouster of sought-after CEO Sam Altman

    The abrupt removal of one of the world's most sought-after AI experts led to an employee revolt that has put the entire organization's future in jeopardy and underscored the unusual arrangement that sets OpenAI apart from other tech enterprises.

    Vegan meat, made from cells are now available. But will it ever satisfy meat lovers?

    ​​More than 150 startups are chasing an ambitious goal: meat that doesn't require raising and killing animals that is affordable and tastes and feels like the meat we eat now.

    The Economic Times
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