ABSTRACT
Food regulatory systems are an integral component of modern food systems. Through their policy and food standard-setting activities, these systems of policy and law relating to food play a significant role in influencing food composition and food labelling and, in turn, public health. The primary objective when setting policy and food standards is ‘the protection of public health and safety’ (WHO and FAO, 2006; Office of Legislative Drafting and Publishing, 2008; FRSC, 2009). Yet, nowhere has this objective been clearly defined, nor has its implications for food regulation practice been critically examined.
