Highlights - JRC Technical report on dual quality of food products - Committee on the Internal Market and Consumer Protection

On 14 April, the Joint Research Centre (JRC) presented its latest report on dual quality of food products.

This time the JRC presented the results of the second part of the study on an EU-wide quality comparison of food products marketed under the same branding. The first part of the study, published in 2019, focused on differences in composition of food products and found differences not immediately apparent from the front-of-pack information, but visible from the ingredients. The aim of the second part of the study was to find out if these compositional differences could be perceived by human senses. The findings do not alter what the first part of the study found: differences in food products do not follow a geographical pattern. At the same time, the results of the study demonstrate that sensory differences are clearly noticeable, where there are large differences in product composition.