What are store brands (private labels) really worth?

On October 9th, our colleague Sylvia Imbart (PhD), Head of the Biology Skills Axis and Professor of Rheology, appeared on France Info to break down the labels of everyday food products, from strawberry cookies to lasagna.

Verdict: it all depends on the products! In some cases, store brands can have an interesting, even more favorable, composition than national brands. That’s why it’s important to look beyond the price and compare ingredient lists and nutritional information to make informed choices. A concrete example of the ingredient/product design expertise developed at EBI!

To check out from 2:36

Read the full article here