Food in Western and Eastern Europe differs in taste and not in quality
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Foods in Western and Eastern Europe differ in taste and not in quality
Western and Eastern Europe differs in taste and not in quality [19659007] No difference in food quality in Eastern and Western Europe in the taste of individual peoples. This was explained by the general director of Food and Beverage Europe, Mela Frewen. According to her, the difference in the indicators of the same products studied in Bulgaria and the West is in the different taste preferences of the nations
Borisov urged EU leaders with second-rate foods
"I do not think we have to convince anyone that tastes in different countries are not the same.In one country it is sweeter, in another – more salty, so there is a difference in the recipes this does not entail any change in quality, "commented the Executive Director of the Food and Drinks Association Bulgaria Yana Ivanova.The newly created badociation brings together eleven of the largest companies in the world. According to these companies, there are no quality problems and consumers can be sure that the food and beverages in our country and in Western Europe are of the same quality.]
No quality, but a different taste. This is what explains the Director General of Food and Beverages of Europe, Mella Frewen, about the current food research in Bulgaria and the Western countries of the Old Continent: "S & D There is a difference, there are very reasonable explanations If a company produces a product in Germany but buys its raw materials to Poland and the product is slightly different from the French raw material, should we stop to import from Poland and leave Polish farms without work? This is just one example.And another – the Germans love salty foods.Why give a product without salt to this market? And the same product in Italy is sold with less salt, I'm Irish, I like salt butter, but I do not find it in Belgium, there is the same brand of butter, but with much less salt. "
The new dietary requirements will indicate already how much meat there is in the sausage
The Bulgarian industry of food and beverages does not produce second-rate food, the executive director of the Food Association and Drinks Bulgaria
Yana Ivanova: "There is a difference in the recipes in some cases, it's because we try to explore our consumers and make our products more specific to their flavors, and in Finland they love salted butter and salt-free Italy, and try to provide products that, if they are different, go in the direction and satisfy the different tastes of the people in Europe. "
The badociation promises to work for less salt, sugar and fat in foods, to have clearer information on labels and safer packaging.
