In Australia, food labels can be hard to understand, let alone verify. So do we need an overhaul of our current health star rating system?
Articles on Food industry
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Firms will add new products to their ranges – but they’re unlikely to abandon reliable profits from unhealthy foods.
New regulations target the product but not the brand.
A nanoscopic view of lettuce reveals why it wilts and spoils faster than other vegetables.
Digital twins allow organisations to simulate real-time events.
Without policy action and a coordinated global response, ultra-processed foods will continue to rise in human diets, harming health, economies. It’s time to act.
The food industry faces the same ‘stranded asset’ problem as fossil fuel companies.
A few important dynamics are making it easier for young people to launch businesses in rural towns – especially food businesses.
They’re often accused of exploiting farmers – but now supermarkets are taking their corner.
Dropping the word “farmed” from its name could cause a backlash if moves to produce more fish damage quality.
The economic policies of both candidates would have a dramatic impact on the health of Americans.
The popularity of the Mediterranean diet reveals a society in crisis, because it is the opposite of our way of life.
Ministers are tightening the screws. If food companies don’t embrace health stars, they’ll be compulsory.
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.
Local food systems are often hailed as being more sustainable than global food systems, but are these systems truly any better?
Without a clear picture of the actual drivers affecting food prices, we lack the necessary information for developing policies that protect the rights and well-being of Canadians.
Toddler milk is high in sugar and can leave toddlers reluctant to try new foods. It’s also heavily marketed to time-poor parents. We’re worried.
Salt is an essential nutrient that has helped civilizations flavor and preserve their foods for millennia. Too much dietary salt, however, is linked to a host of health problems.
We found lobbying registers were hard to navigate and not detailed enough.
If Canada wishes to preserve domestic farms and enhance food security, officials must have limits on what they can concede to American and other foreign interests.
Top contributors
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Director, Agri-Food Analytics Lab, Professor in Food Distribution and Policy, Dalhousie University
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Professor of Health Promotion, Dalhousie University
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Researcher, Swedish University of Agricultural Sciences and Honorary Research Fellow, University of Manchester
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ARC Future Fellow and Sydney Horizon Fellow, School of Public Health, University of Sydney, University of Sydney
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Associate Professor, School of Political Studies, with Cross-Appointment to Geography, Environment and Geomatics, L’Université d’Ottawa/University of Ottawa
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Lecturer in Food Safety, Food Quality and Environmental Management, Cardiff Metropolitan University
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PhD researcher in Conservation Genetics, Queen Mary University of London
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Professor of Evolutionary Palaeobiology at the Milner Centre for Evolution, University of Bath
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Professor & W K Kellogg Chair in Agricultural, Food and Community Ethics, Michigan State University
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Associate Professor, Flavour Chemistry, University of Reading
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Associate Professor in Biology and Biomedical Science, Aston University
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Senior Lecturer and Researcher in Innovation and Digital Leadership, University of Brighton
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Professor of Medicine and Public Health, University of Colorado Anschutz
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Professor of Food Safety, University of Guelph
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Research Fellow, School of Electronics, Electrical Engineering and Computer Science, Queen's University Belfast