Hello, and welcome to the eighth episode of our Crunchtime podcast series.
This time, we're exploring the impact of the C-Label, for cell-cultivated foods, and the F-Label, for foods made with precision fermentation and other advanced biotech fermentation methods, on the food and beverage industry.
These new labels have been introduced by V-Label, the globally recognised certification for vegan and vegetarian products, in recognition of the rapidly advancing food-tech landscape.
FoodBev Media's deputy editor and editor of The Plant Base, Melissa Bradshaw, joins head of V-Label Switzerland, Lubo Yotov, to discuss the significance of the new labels and how they will serve to improve transparency and consumer trust across the F&B sector.
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