Comparative analysis of food ingredients and additives declared in packaged foods labelled as homemade and their corresponding traditional culinary recipes
< 0.0001). The most common were preservatives (21%), colours (18%), raising agents (14%), flavourings and flour treatment agents (13.5% each). Although the term homemade suggests simple preparation without additives, our findings reveal the opposite and may inform discussions on its appropriate use on food labels.
Authors
- Maria Cecília Cury Chaddad (ORCID: https://orcid.org/0000-0001-9219-0179)
- Greyce Luci Bernardo (ORCID: https://orcid.org/0000-0003-0411-012X)
- Ana Carolina Fernandes (ORCID: https://orcid.org/0000-0002-8179-4855)
- Paula Lazzarin Uggioni (ORCID: https://orcid.org/0000-0003-2696-0539)
- Rossana Pacheco da Costa Proença (ORCID: https://orcid.org/0000-0001-6149-8752)
- Mariana Vieira dos Santos Kraemer (ORCID: https://orcid.org/0000-0002-0265-090X)
- Ana Paula Gines Geraldo (ORCID: https://orcid.org/0000-0002-9716-601X)
- Lalucha Mazzucchetti (ORCID: https://orcid.org/0000-0002-9649-5727)
- Laura Volpato (ORCID: https://orcid.org/0000-0002-5724-9283)
- Rafaela Maritan
Institutions
- Universidade Federal de Santa Catarina (BR)
- Universidade do Sul de Santa Catarina (BR)
Publication Details
- Journal
- Food Additives & Contaminants Part A
- Published
- 2026-08-27
- DOI
- https://doi.org/10.1080/19440049.2026.2710621
- Primary Topic
- Consumer Attitudes and Food Labeling
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
- Fundação de Amparo à Pesquisa e Inovação do Estado de Santa Catarina
- Centros de Pesquisa, Inovação e Difusão, Fundação Amazônia Paraense de Amparo à Pesquisa