Why food and beverage makers win with transparency on ingredients, additives

05/16/2014 | SmartBrief/SmartBlog on Food & Beverage

Only about 4% of consumers run the risk of an allergic reaction to ingredients and additives in their food, but more than 30% now make buying decisions based on ingredient labels, giving food makers a compelling reason to make comprehensive ingredient lists readily available, writes consultant John Goodman. He shares a list of actions food companies should take, starting with identifying the ingredients and additives that consumers and regulators are most concerned about.

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