A report conducted last year by the Norwegian Food Safety Authority has found that 85% of bread products in Norway displayed errors or defects in their labelling.
According to the 2018 study (available here in Norwegian), 209 bread products were examined. These include baked and half-baked bread, baguettes, crispbreads, and hamburger buns.
The majority of errors appeared in products’ ingredients lists, accounting for approximately 50% of the mistakes, followed by allergen labelling and nutritional labelling – both around 40% – and highlighted ingredients, which accounted for approximately 20% of the defects.
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