Increased fibre fortification of everyday UK foods including baked goods, dairy products, soups, smoothies and dressings, will enable 50% more adults to get the recommended
One of the most valuable applications for mathematical or scientific models is to be able to accurately predict the future. In the absence of a crystal ball, how you go about that depends on what you want to predict, and on what you already know.
Creme Global’s collaboration with Food Drink Ireland (FDI), culminated in the launch of a new report titled FDI Evolution of food and drink in Ireland 2005 -2017. The report shows the decreases in sugar and saturated fat in Irish diets between 2005 and 2017 as a result of voluntary undertakings by food and drink companies.
The Creme-RIFM Model is the most comprehensive of its kind. We built the model on real-life data from more than 41,000 people on how consumers use fragranced products (how often and where on the body) on a daily basis.
