A majority of Europeans report avoiding artificial ingredients such as flavours and colours. But does ‘natural’ really equate to ‘healthy’? How are food formulators navigating the balance between delivering clean label products that have the taste and texture that consumers expect at the price point they want? And, given finite natural resources, how can this be achieved within planetary boundaries?
Associate Director - Specialised Nutrition
Vice President R&D International Zone
Kraft Heinz Company
Huib van Bockel