Cookies, traybakes and pizza were very popular, and daily specials and fruit were not.
Articles on Food standards
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Aflatoxin can cause serious damage to the liver, including cancer. But contamination recalls are rare.
Barista milks promise foamier, creamier coffee, but what’s really in them? Here’s what sets them apart from regular milk.
More choice and cheaper food sounds like a good deal – but not everyone is convinced.
Which one contains the most fat, skim milk or light milk? How about protein or calcium? A nutrition researcher explains.
You might have a vague idea that wholemeal or wholegrain bread is healthy. But is one better for you than the other?
Food fraud costs billions globally. But blockchain and machine learning offer hope for a more transparent and safer food system.
Kenya should develop market standards that guide the quality of potatoes sold in local markets.
A new report calls for a greener and fairer food system in England.
As a hospital outbreak kills nine in England, the future of food safety at least looks brighter.
America’s objectives for a trade agreement with Britain spell out a stark Brexit future.
Another review into the safety of pet food leads to another review into pet food. It’s been a decade since this issue was brought to the government’s attention, so what needs to happen now?
More than a quarter of commercially available honeys show signs of having been bulked out with cheaper products such as sugar cane and corn syrup, a new analysis shows.
The UK’s food regulator, the FSA, is planning a major reorganisation. The timing couldn’t be worse.
Unless the UK can strike a deal quickly, British water will no longer be recognised on the coveted European list of recognised mineral sources.
Even cooks at top restaurants are putting customers’ health at risk.
Does making healthy food accessible actually affect what people purchase and what they eat? The answer is a little more complicated than you might think.
In this third instalment of GM in Australia – a series looking at the facts, ethics, regulations and research into genetically modified crops – Ashley Ng explains how GM foods are determined safe to eat…
Top contributors
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Senior Lecturer, Nutrition, Swinburne University of Technology
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Richard Malik is a Friend of The Conversation.
Veterinary Internist (Specialist), University of Sydney
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Veterinarian, James Cook University
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Visiting Scholar, School of Behavioral and Social Sciences, Arizona State University
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Senior Lecturer in the Environment, Bangor University
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Lecturer in Human Geography and GIS, Keele University
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Professor, Environmental Economics, University of Manchester
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Post Doctoral Fellow and Haematologist, WEHI (Walter and Eliza Hall Institute of Medical Research)
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Honorary Professor, School of Natural Sciences, Macquarie University
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Professor of Data Analytics, Bangor University
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Research Fellow, Tegemeo Institute, Egerton University
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Professor of Science Policy, SPRU, University of Sussex Business School, University of Sussex
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Professor, Faculty of Business and Management Sciences, University of Nairobi
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Lecturer in Fraud and Financial Crime Studies, Charles Sturt University
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Professor of Food Policy and Security, Director of the Centre for Agriculture, Food and Environmental Management, University of Hertfordshire