euportal twitter euportal facebook

Results of the second part of an EU-wide quality comparison of food products

23.3.2021 – Today, the Commission published the results of the second part of an EU-wide quality comparison of food products marketed under the same branding, a study conducted by the Joint Research Centre (JRC). The first part of the study, published in 2019, focused on differences in composition of food products. It found differences – for about one-third of products tested – not immediately apparent from the front-of-pack information, but from the ingredients. The aim of the second part of the study, presented today, was to find out if these compositional differences can be perceived by human senses. Today’s findings did not alter what the first part of the study found: differences in food products did not follow a geographical pattern. At the same time, the results presented today demonstrate that sensory differences are clearly noticeable, where there are large differences in product composition. For example, significant differences in sugar content in breakfast cereals can be perceived influencing the overall sweetness of the product. By contrast, when compositional differences were small, experts could not perceive them, for example, smaller variations in fat content in potato crisps. Overall, sensory differences were found in 10 out of the 20 products tested. More: here

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>