Great to see the article on Food Navigator  about the Consumer attitudes towards healthier processed meat products project led by Dr Simona Grasso, a senior research fellow in the Institute of Food, Nutrition and Health at the University of Reading.

Dr Grasso said:

“It’s clear that the processed food badge needs to be addressed more broadly and we need to dispel the myth that processing is bad. All food is processed to some extent, from washing and packaging to adding ingredients to ensure that what we eat is healthy and sellable.


“The idea that adding vegetables alongside meat is somehow going to create a franken-burger is really unhelpful and ignores the reality that a lot of consumers today are more open to adopt a flexitarian diet and any effort, however small, to reducing meat consumption should be encouraged.” Read full article