Ketchup made from organic tomatoes contains a higher level of polyphenols, according to a recent study, reopening the debate over whether organic farming techniques yield foods that are more healthful.
In the fall, the European Commission published its draft list of permitted health claims, marking a significant step towards implementation—at last—of the EU’s Nutrition & Health Claims Regulation.
Once the list has been adopted into law, expected to be in the spring, the industry will have a transition period of six months to withdraw any claims not contained within it. It’s no exaggeration to say this will represent a revolution in the European market for functional ingredients.
Consumers want more: more transparency, more healthy ingredients, more energy. And also, consumers want less: Less gluten, less allergen triggers, less GMOs. How are these desires translating to new product development?