, we examine the nutritional quality and food composition of GIs compared to non-GIs. We base our analysis on extensive … specifications may allow for innovative reformulations towards healthier alternatives of local food traditions. Second, our probit … regressions indicate that GIs tend to be less likely to be ultra-processed and to contain food additives. However, this seems to …

, we examine the nutritional quality and food composition of GIs compared to non-GIs. We analyse more than 6,000 cheeses … and prepared meats marketed in France. We find that in these food categories GIs are associated with lower nutritional … the positive side, we find that GIs in the considered dairy and meat categories tend to be less likely to contain food …