Supply and demand for healthy food

Many companies should consider implementing a system to try and ensure that any food product can be the "healthiest" possible. One method explored in this article is to aim for the best practice through eligibility criteria and point scoring tallies. The following article is an audio visual presentation of a speech delivered at FoodLegal's Symposium on "The Future of Processed Food" held in Sydney on 23 February 2010 by Ms Megan Cobcroft, a leading corporate nutritionist.

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