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.