Ministers are tightening the screws. If food companies don’t embrace health stars, they’ll be compulsory.
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Articles on Food labelling
Displaying 1 - 20 of 74 articles
The process of converting food into nutritional information is more than just a scientific process. It involves many political and technical compromises that continue to shape the food industry today.
The release of a parliamentary committee’s report on diabetes has again highlighted the need to improve Australians’ diets.
The free ecoSwitch app takes the guesswork out of sustainable food choices, empowering consumers to take matters into their own hands.
Vegan foods are considered by most consumers to have no ingredients of animal origin, but they may actually contain milk proteins.
Countries that have adopted clear food labels have seen the health benefits. Researchers explain how a new system to alert South African consumers to unhealthy choices was developed.
The increased availability and consumption of unhealthy food has contributed to poor health outcomes.
Australia’s food labelling system is under-performing. Here’s how we can make it more effective.
Unlike some other countries, junk food remains inexpensive and easily accessible in Australia and is widely marketed to kids.
UK supermarket chains have dropped the use of “best before” date labels to reduce the amount of food being thrown out when it’s still perfectly edible. It’s just as big a problem in Australia.
Looking to save money on your grocery bill but not sure about home-brand food? It’s actually a healthy option, with a few exceptions.
South Africa should introduce regulations that mandate the nutritional labelling of fast foods. This will help consumers make informed dietary choices.
There’s a new label on many US food products – here’s what it means and who pushed to add it.
It’s not clear how health claims could be substantiated, enforced or understood, but there are other ways to encourage healthy food choices.
Up to 35% of people misdiagnose themselves (or their children) with a food intolerance or allergy. It’s time to set the record straight.
The cost of food that gets trashed anywhere between the farm and your plate is hundreds of billions of dollars a year in just the US. But a lot can be salvaged as ingredients for other food products.
The COVID-19 crisis highlights the importance of supply chains. But even with the increased recent attention, most supply chains remain murky. Consumers can play a key role in lifting that cloud.
Trust in our global food supply chains remains a concern. For the foreseeable future, much of Canada’s food fraud remains hidden in plain sight, sitting right there on our grocery store shelves.
There are still some serious issues around food labelling that must be addressed and enforcement is one of them.
When a manufacturer lists a serving size on their food label, it’s based on their expectations of what you’ll eat, not what the dietary guidelines recommend.
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Top contributors
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Professor of Public Health Policy, Deakin University
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Professor of History and Philosophy, and Deputy Dean Research (Faculty of Arts), University of Adelaide
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Professor of Public Health Nutrition, Institute for Physical Activity and Nutrition, Deakin University
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Senior Research Fellow, Alfred Deakin Institute, Deakin University
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Professor of Health Psychology, University of Surrey
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Director of Cancer Programs, Cancer Council NSW; PhD Candidate in Nutrition & Dietetics, University of Sydney
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Professor of Law, The University of Melbourne
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Associate professor, Curtin University
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Senior Lecturer in Food Law, Manchester Metropolitan University
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Senior Lecturer in Science Communication, The University of Western Australia
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Paediatric Allergist and Gastroenterologist, Murdoch Children's Research Institute
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Associate Research Scientist, Michigan State University
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Professor of Advanced Technology Transitions, Arizona State University
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Honorary Professor, University of Wollongong
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Senior Lecturer in Food Biotechnology and Microbiology, Agriculture and Food Systems, The University of Melbourne
