Processed foods vary greatly in their nutritional quality – and the number and type of food additives used to manufacture them.
Articles on Food Futures series
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Only about a third of infant foods in NZ, and a quarter in Australia, meet WHO nutritional recommendations. But many are packaged to create a ‘halo’ of health.
Top contributors
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Professor of Community Health and Wellbeing, The University of Queensland
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Leonard P. Ullman Chair in Nutritional Ecology, Nutrition Theme Leader Charles Perkins Centre, University of Sydney
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Emeritus Professor of Plant Biology, La Trobe University
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Postdoctoral Research Fellow, Sydney Centre for Healthy Societies and the Charles Perkins Centre, University of Sydney
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Associate Professor in Food Systems, The University of Melbourne
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Professor of Sociology & Director, Sydney Centre for Healthy Societies, University of Sydney
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Accredited Practising Dietitian and Lecturer, Southern Cross University
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Senior Lecturer in Nutrition and Dietetics, University of Wollongong
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Professor of Public Health Nutrition, Institute for Physical Activity and Nutrition, Deakin University
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Senior Lecturer, Nutrition, Swinburne University of Technology
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Professor of Public Health Priorities, Curtin University
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Senior Lecturer in Epidemiology and Biostatistics, University of Auckland, Waipapa Taumata Rau
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Senior Fellow, Faculty of Medicine, Dentistry and Health Sciences, The University of Melbourne
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Laureate Professor in Nutrition and Dietetics, University of Newcastle
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Senior Research Fellow, Caring Futures Institute, Flinders University