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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Articles on Food labelling
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Margarine makers once had to colour their product pink. Calls to restrict the use of the word milk are similarly protectionist.
South Australia has lifted its moratorium on GM crops, while Tasmania has extended its ban. But the question should no longer be a simple binary of being "for" or "against" GM technology.
A food heath labelling system Australia and New Zealand introduced five years ago is under review and needs a significant overhaul to make it useful for consumers looking for healthy options.
With Gottlieb's departure from the FDA imminent, what should we expect from the FDA? How is it likely to regulate the still controversial genetically engineered foods?
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?
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.
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.
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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Professor of History and Philosophy, and Deputy Dean Research (Faculty of Arts), University of Adelaide
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Pro Vice-Chancellor, Engagement, Australian Catholic University
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Paediatric Allergist and Gastroenterologist, Murdoch Children's 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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Lecturer in Science Communication, University of Western Australia
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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
