This week, manufacturers have been in the news talking about the changes they are making to the ingredients in their products. Many of them are simplifying product formulations, while others are just paying closer attention to what is onthe label. Here are some of the most notable comments on the topic.

"We are seeing the largest shift in American food habits since World War II. Consumers are interested in the quality, origin and simplicity of ingredients."

—Alex Placzek, marketing director for Haagen-Dazs, said to The Wall Street Journal about the trend of slimming down the number and type of ingredients in products
 

"Good riddance, but if you’re thinking of health, it's only a tiny step forward."

—Michael Jacobson, executive director of CSPI, said to Bloomberg about many manufacturers and restaurants dropping the "yoga-mat chemical," azodicarbonamide, from their products. He thinks bigger concerns are reducing sodium and calorie counts.

"Food should be delicious. We should enjoy it. It should be entertaining. But if that negative label is making you scared, we've gone, you know, from fun foodies to fearful foodies and the ‘no’ really needs to go."

—Nutrition expert Joan Salge Blake said to WINK News about "no ingredient" claims on labels.
 

"In the inclusions space, it's all about real food. We are seeing a great deal of interest in using real chocolate, with a physical size that makes the inclusion apparent."

—Bill Vlach, food technologist for Cargill Cocoa & Chocolate, told Food Business News about trends in adding ingredients.

"Our approach at Kind is to provide consumers with straightforward information about what they’re putting into their bodies, so for us, publishing the added sugar content in our snacks is a natural next step in our ongoing commitment to transparency."

—Daniel Lubetzky, founder and CEO of Kind, said in a statement about the brand's decision to include added sugar on its labels.