Published July 3, 2015

How Restaurant Labelling is confusing consumers

Bret Thorn, contributor at the Food Writer’s Diary blog, has criticised the way restaurants label their food with one liners like “no artificial flavors” when the issue isn’t even about what’s being added or removed. Thorn argues that even pizza, whether prepared by the country’s best known chains or at home, still contains a huge amount of starch and saturated fat. Ultimately, he suggests, focusing on removing a single ingredient is preventing consumers from fully understanding what goes into their food.

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