People may be surprised when they read a nutrition label on a bottle of wine. The industry should take note.
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Articles on Food labels
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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.
While these kinds of food labels may be easier to understand, they run the risk of being too generalised.
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.
Everyone knows it’s hard to stop eating potato chips or chocolate chip cookies. New research shows why: Certain combinations of fat, sodium, sugar or carbohydrates make them irresistible.
Meat producers are lobbying in many states to keep the word ‘meat’ off labels of plant-based products like the Impossible Burger. But this may not clarify shoppers’ choices.
Shoppers struggle to make sense of food labels – and aren’t always sure what they’re eating.
Food fraud, the centuries-old problem that won’t go away
The Conversation55.8 MB (download)
Dairy farmers used to put sheep brains and chalk in skim milk to make it look frothier and whiter. Coffee, honey and wine have also been past targets of food fraudsters. Can the law ever keep up?
It may come as a shock to discover that businesses are allowed to pay local authorities for advice on environmental health standards and food labelling.
Vermonters’ views on labels for genetically engineered foods shed light on consumers’ views, as the federal government considers mandatory labels.
Food chains are often so complex that it’s too hard to make the right choices.
Companies are exploiting a knowledge gap with consumers and fears of the supposed health hazards of certain ingredients with so-called absence labels.
Is there an art - or a science - to figuring out what stories will soar from the lab to the front page?
Congress is considering new legislation to unify and clarify what all those “use by,” “sell by,” “best by” dates on foods really mean. Here’s the (limited) science behind how those dates get set.
Australia’s new country of origin food labelling will indicate if food is grown or made in Australia and the proportion of Australian ingredients.
If South African consumers were educated on how to read and understand the information on food labels, they may be more willing and capable of making healthier food choices.
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Top contributors
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Professor and Tyson Endowed Chair in Food Policy Economics, University of Arkansas
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Professor of Community Health and Wellbeing, The University of Queensland
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Professor and Director Food Systems Program, Global Change Institute, The University of Queensland
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Professor; Faculty of Science, University of Technology Sydney
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Professor and Chair Community Development and Applied Economics, University of Vermont
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Science Communication Researcher, Stellenbosch University
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Louise Grimmer is a Friend of The Conversation.
Senior Lecturer in Retail Marketing, University of Tasmania
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Senior Lecturer, Division of Human Nutrition, Faculty of Medicine and Health Sciences, Stellenbosch University
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Assistant Professor of Food Safety, Extension Food Safety Specialist at University of Missouri, Kansas State University
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Principal Research Scientist, CSIRO Agriculture, CSIRO
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Dean and Professor of Marketing at School for Business and Society, University of York
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Senior Lecturer in Food Law, Manchester Metropolitan University
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Professor of International Political Economy, University of York
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Senior Research Fellow, Stockholm Environment Institute, University of York
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Research Fellow, TC Beirne School of Law, The University of Queensland
