I’m interested in understanding how consumers can interpretFood and Drink
Replay
Every recorded step of a run, as the agent saw the screen: the frame, the action it took, what it said, and which rubrics the judge's evidence had reached by then. 4 runs recorded with screenshots.
Claude Opus 5.5
- 83%
- Rubric score
- 100
- Steps
- 5/6
- Rubrics passed
Task promptI’m interested in understanding how consumers can interpret packaged-food labels when comparing similar products sold in different countries, rather than assuming that the same words, symbols, serving sizes, or nutrition claims have the same meaning everywhere. I want to compare several national labelling systems and investigate how they communicate ingredients, allergens, nutrition information, serving sizes, date markings, origin information, health or nutrition claims, and front-of-pack symbols where applicable. I’m particularly interested in distinguishing information that is legally required from voluntary manufacturer claims and consumer-facing labels introduced by industry or public-health programmes. I also want to understand why the same product category can appear to have different nutritional values or label formats across markets, including differences in serving-size conventions, rounding rules, reformulation, or national requirements. Rather than creating a generic guide to healthy eating, I want to reconstruct how a consumer should read and compare labels and identify situations where a seemingly straightforward comparison would be misleading. Finally, I’d like to hear from consumers and food communities about practical confusion around unfamiliar labels, allergens, date markings, serving sizes, and imported products. Please research this in a real browser and create a practical cross-country food-labelling comparison guide. Use publicly accessible pages that can be read without logging in, subscribing, or paying. Prefer government food-safety authorities, public-health agencies, official standards or regulatory bodies, universities, recognised consumer organisations, and established food-labelling research institutions for factual information. Use manufacturer pages only for product-specific examples and clearly label them. Use community discussions only for practical experiences and clearly separate them from regulatory evidence. If a selected source is inaccessible, use another qualifying public source and explain the replacement. If a requested detail is not explicitly stated, record it as "not stated." Do not invent regulatory requirements, nutritional values, health effects, allergen rules, label meanings, or claims that one country's labelling system is universally better.
I’m interested in understanding how consumers can interpret packaged-food labels when comparing similar products sold in different countries, rather than assuming that the same words, symbols, serving sizes, or nutrition claims have the same meaning everywhere. I want to compare several national labelling systems and investigate how they communicate ingredients, allergens, nutrition information, serving sizes, date markings, origin information, health or nutrition claims, and front-of-pack symbols where applicable. I’m particularly interested in distinguishing information that is legally required from voluntary manufacturer claims and consumer-facing labels introduced by industry or public-health programmes. I also want to understand why the same product category can appear to have different nutritional values or label formats across markets, including differences in serving-size conventions, rounding rules, reformulation, or national requirements. Rather than creating a generic guide to healthy eating, I want to reconstruct how a consumer should read and compare labels and identify situations where a seemingly straightforward comparison would be misleading. Finally, I’d like to hear from consumers and food communities about practical confusion around unfamiliar labels, allergens, date markings, serving sizes, and imported products. Please research this in a real browser and create a practical cross-country food-labelling comparison guide. Use publicly accessible pages that can be read without logging in, subscribing, or paying. Prefer government food-safety authorities, public-health agencies, official standards or regulatory bodies, universities, recognised consumer organisations, and established food-labelling research institutions for factual information. Use manufacturer pages only for product-specific examples and clearly label them. Use community discussions only for practical experiences and clearly separate them from regulatory evidence. If a selected source is inaccessible, use another qualifying public source and explain the replacement. If a requested detail is not explicitly stated, record it as "not stated." Do not invent regulatory requirements, nutritional values, health effects, allergen rules, label meanings, or claims that one country's labelling system is universally better.