"Olive oil products were comparable in price to their avocado counterparts, sometimes a bit less, though they were much more likely to live up to their labelling.
“(Consumers) deserve to get what they pay for, and food manufacturers deserve confidence that the ingredients they purchase from suppliers are authentic,” lead author Selina Wang, professor of cooperative extension in the UC Davis Department of Food Science and Technology, said in a statement."
Framing: mixed ·
First seen: 2026-09-14 ·
Last seen: 2026-09-14 ·
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