Foods labelled ‘free from’ fill supermarket shelves. Sales figures for these products have risen sharply in recent years. But what is really behind this trend? Are they necessary alternatives for health or nutritional reasons, or are they primarily the result of clever marketing strategies aimed at increasingly uncertain consumers? In this episode, presenter Peer Kittel and student Jule Wäntig talk to food chemist Prof. Thomas Henle from TU Dresden about the sense and nonsense of various ‘free from’ products, legal requirements and what really lies behind the trend.

The episode on Spotify
The episode on Castbox
The episode on Amazon Podcasts
The episode on Apple Podcasts

All podcast episodes