Cultured meat comes from cells in a lab, not muscles in an animal. While regulatory and technological aspects are being worked out, less is known about whether people are up for eating this stuff.
Academic rigor, journalistic flair
Articles on Food labelling
Displaying 1 - 20 of 49 articles
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.
Can you call it meat if it's been artificially produced? That's the question cattlemen in the US are asking, and something food regulators will have to grapple with soon when it coms to labelling.
A new study has found some foods may contain allergens even if there's no warning.
France recently adopted NutriScore, a series of simple colour codes that will allow consumers to easily identify the healthiest foods. But some of the biggest food conglomerates are fighting back.
How food is labelled and presented determines how hungry you will be later.
Companies are exploiting a knowledge gap with consumers and fears of the supposed health hazards of certain ingredients with so-called absence labels.
When the United States was settled, nearly everyone was a farmer. Today only 2 percent of Americans live on farms, and many of us are illiterate about where food comes from or what kinds are healthy.
Is there an art - or a science - to figuring out what stories will soar from the lab to the front page?
Sausages, hamburger patties, lamb chops and T-bone steak. There is nothing like the traditional barbecue on Australia Day.
Food labels aren't just nutritional information anymore: they're moral statements about everything from fair trade to palm oil. But let's not confuse shopping with effective political action.
Action on Sugar doesn't think much of David Cameron's childhood obesity strategy, but will May do any better?
Microscopic needle-like particles don't seem like something you'd want to feed a baby. Whether safe or not, the way we deal with nanoscale food additives leaves plenty of other questions.
There is a curious paradox at the heart of the food group's new nutrition scheme: the less consumers trust Big Food, the less attention they will pay to the labels.
New standards for free-range eggs will limit stocking densities and mean hens must have access to outdoors.
The new country-of-origin labels are supposed to change a confusing system that led to public outrage about hepatitis infections from frozen berries earlier this year. They fall considerably short.
Rather than informing consumer choice, Australia's year-old health star food rating system is failing customers, and allowing food manufacturers to give an aura of health to junk foods.
Food labelling is a contentious topic that has been going through the mincer for decades. Many of the issues have been designed to aid the consumer, such as the traffic light system, and clearer displays…
While other nations have successfully reduced their sodium intake, Australians are still eating too much salt. And we’re paying the price with our health; a high-salt diet can lead to high blood pressure…
Top contributors
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Associate Professor, Deakin University
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Professor of Public Health Nutrition, Institute for Physical Activity and Nutrition, Deakin University
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Pro Vice-Chancellor, Engagement, Australian Catholic University
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Paediatric Allergist and Gastroenterologist, Murdoch Childrens Research Institute
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Director of Cancer Programs, Cancer Council NSW; PhD Candidate in Nutrition & Dietetics, University of Sydney
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DECRA Research Fellow, Deakin University
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Research Fellow, School of Public Health, Curtin University
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Professor of Law, University of Melbourne
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Professor of Health Psychology, University of Surrey
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Director, Risk Innovation Lab, Arizona State University
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Associate Research Scientist, Michigan State University
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Chair, AWASH and Senior Director, George Institute for Global Health
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Lecturer in Dietetics (Public Health Nutrition), University of Sydney
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Adjunct Senior Lecturer, Sydney School of Public Health, University of Sydney
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Principal Research Fellow, University of Sydney
