European Commission has taken forward different initiatives and today has published a study following tests of food products across the EU using the same methodology, in order to better understand the dual quality of food products in the EU. Analysing nearly 1,400 food products in 19 EU countries, the study, carried out by the Commission's in-house science and knowledge service, the Joint Research Centre, shows that 9% of the compared products differed in composition, although the front-of-pack was identical.

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