Why we are paying more for food that gives us less

 Modern food production often prioritises convenience, shelf life and marketing over nutritional value, leaving consumers to navigate complex ingredient lists and potentially misleading packaging to determine the true quality of their purchases.

This matters in inflationary times because, instead of raising prices, manufacturers reduce quantities or change ingredients to produce the same product for less cost.

Current labelling regulations often fail to bridge the gap between legal disclosure and consumer understanding, particularly regarding added sugars and the nutritional impact of ingredients like maltodextrin.

Michael Clark suggests that to ensure a fairer market, authorities should mandate clearer, consistent front-of-pack labelling and added-sugar declarations, and require manufacturers to be more transparent about recipe changes and their products’ nutritional composition....<<<Read More>>>...