Last week at the Caterer Middle East Food & Business Conference, industry experts called for clearer labelling on food.
The annual event took place at Grosvenor House Dubai on Tuesday March 8, and involved panel discussions and debates held by F&B professionals.
The ‘Food Fads’ discussion was held by Andrew Morrow, general manager of F&B development & operations for Roya International, and Russell Impiazzi, culinary director of F&B for Galeries Lafayette, Lafayette Gourmet. During the debate, Impiazzi called for more transparent labelling on food, in relation to nutritional composition.
Impiazzi gave the example of gluten free items, which may in fact be high in sugar or salt content, suggesting that food labelling may be misleading consumers.
“Breaking food down on an ingredient level, the sugar content in two items could be the same. But they don’t tell you that on the label. ‘Healthy’ may not be healthy,” Impiazzi argued.
“If I see a list of ingredients I can’t even pronounce that are supposed to be healthy, that is worrying for me. We have to be more transparent about labelling.”
“Food needs to be honest, and ingredient driven. We need fat, sugar, and salt. It is how we perceive what is good for us,” Impiazzi continued.
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