Eating approaches — a key modality for addressing and avoiding health issues—have evolved in some ways and remained remarkably constant in others. Increased cooking has allowed consumers to improve their diets and gain a more immediate connection to and control over the ingredients of their meals, leading to more intense scrutiny of product processing and sourcing. 
This is particularly true with “plant-based” labeling: while plant-centric eating is an aspiration with mainstream momentum, the meaning of the label itself is becoming diluted for some consumers. 
 
 
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