Food News

Is our food getting healthier? Consumers are paying more attention to nutritional information, and not just because of the Nutri-Score^® labelling on many products.

Too much salt, sugar and saturated fats in many convenience products have long been criticised by nutrition experts. The food industry has promised to revise its recipes. In the study of the "Joint Research Center" of the European Commission (JRC), scientists tried to confirm these promises. 23,000 products from 14 product categories were regularly tested in 22 member countries between 2015 and 2018.

The results have now been published in a comprehensive study.  The researchers' conclusion: progress is being made, but too slowly. There is still too much sugar and salt in many products. Nor is there a significant increase in the physiologically valuable fibre content in many supermarket products even lower than hoped for.

YOUR PLUS: We carry out comparative nutritional analyses and offer to support food companies in reformulation projects with our analytical expertise.

This also includes a sensory assessment of reformulated products. Replacing fats, reducing sugar content, increasing dietary fibre can all have an impact on texture and taste perception and even affect the shelf life of foods.