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Consumers have begun to demand more information about the health, safety and environmental characteristics of the food they eat. In turn, food producers are putting a greater focus on consumers' wants and needs, and labels are becoming increasingly important. A new book on food labelling aims to help producers mark goods more accurately and assist shoppers in making the healthiest choices.
FAO nutritionist Janice Albert, editor of Innovations in Food Labelling, tells us more in this Q&A interview.
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