Much is being written about how to feed a rapidly expanding global population, but of equal importance is who will produce the raw materials.

The perceived consumer interest in locally sourced products flies in the face of more dominant trends.

Products will be less safe if effective approaches are shunned for reasons that have more to do with perception than science.

Consumer response to sodium reduction messages is weak despite industry and public health agency efforts.

Global demand for fresh water may outstrip supply, putting food security at risk

At the core of the debate is the issue of how best to educate consumers and whether designation of some foods and beverages as 'positive' and others as 'negative' is the best education strategy.