Not too long ago, food manufacturers had to contend with challenging supply conditions for locust bean gum (LBG), a key food ingredient, particularly in ice cream manufacture. Today, LBG availability has finally recovered and pricing - normalized, claims...
For food to be ‘natural’, do consumers need to know where it came from? Can it be ‘natural’ if it was grown in a lab? And is defining ‘natural’ even important, anyway?
Safe Food Advocacy Europe has long been campaigning for an official definition of the term ‘natural’. Yet not all industry players are on board, we are told. How could a legal definition benefit both consumers and the planet?