20 pages., Online via UI e-subscription, This article centered on the representation of food additives as a matter of key importance to the public's conceptualization of them. Findings from a systematic qualitative study of the magazines of two Belgian consumer organizations revealed that additives were seen as providing no benefits to consumers, for they could be used to reduce the quality of both the ingredients and the production process. They were perceived as a means of deceiving the public, with portrayal of consumers as powerless in the struggle for control over the types and amounts of additives they ingested. In turn, the limitations were seen as a failure of government and scientific institutions to provide the necessary protection.
Online from publication. 3 pages., Report of a conversation with Hugo Hays, global director of compliance and food safety for international banana firm, Fyffes.
Online from publisher. 4 pages., "Building trust in food begins with empowering farmers through one of the largest and most diverse conservation- and sustainability-focused pulic-private partnerships in our nation's history."
