Organic food and drink is undoubtedly a growing market. Consumers perceive organic food as healthy, and nutrition claims (NCs) and fortification may add to this perception. Whether this is true is still a matter of controversy, particularly for organic food products. We present here the first comprehensive study of large samples of six specific organic food types, analysing the nutritional quality (nutrient composition and “healthiness”) as well as the use of NCs and fortification. In parallel, a comparison with conventional food is also carried out. For this purpose, the Food Database of products in the Spanish market, BADALI, was used. Four cereal-based and two dairy-substitute food types were analysed. Our results show that as many as 81% of organic foods are considered “less healthy” by the Pan American Health Organization Nutrient Profile Model (PAHO-NPM). Organic foods present a slightly improved nutrient profile compared to conventional foods. However, many of the differences, though statistically significant, are nutritionally irrelevant. Organic foods use NCs very frequently, more than conventional foods, with very little micronutrient fortification. The main conclusion of this work is that consumers’ perception that organic food products are healthy is unfounded from a nutritional point of view.

Fibre is one of the most beneficial nutrients for health and is very frequently used in nutrition claims (NCs) to promote foods. These claims may lead consumers to believe that products bearing them are healthy and/or healthier than those without them. The main objective of this work is to address this belief. This is the first exhaustive analysis of seven processed food types with fibre-related NCs (six cereal-based and one plant-based meat analogues) comparing them with those without these claims. The Spanish Food Database, BADALI, was used for this study. Results show that as many as 88.7% of processed foods with fibre-related NCs are classified as ‘less healthy’ according to the Nutrient Profile Model developed by the Pan American Health Organization (PAHO-NPM). When compared to foods without these NCs, similar results were obtained in the whole sample. Most of the observed divergences when analysing individual critical nutrients by food type indicate a deterioration of the nutritional quality. Foods with fibre-related NCs contained more fibre. The more frequent use of whole grain cereals or other fibre-specific ingredients may contribute to this. Some other nutritionally relevant differences were observed and half of them reflected a deterioration of the nutritional quality. In addition, these foods presented a lower prevalence of the organic version, as well as similar rates of mineral and vitamin fortification. Therefore, processed foods with fibre-related NCs are not healthy, nor present a better nutritional profile than those without.

Fish is recommended in early childhood mainly because of its omega-3 fatty acid content. However, it can be a source of metal(loid)s, which pose a health risk. The main objective of this study was to conduct a literature review on metal(loid) levels in pureed baby foods (PBFs). To support and contextualize the information obtained on fish-based PBFs, an evaluation of the labelling information on fish-based PBFs marketed in Spain was carried out. Fish-based PBFs accounted for only 12.04% to 13.13% of the total supply of PBFs, with a fish content around 8%, revealing a nutritional deficiency. According to the studies reviewed (n = 11), fish-based PBFs had the highest levels of As and Hg, which should be minimized.

Sustainable Mediterranean aquaculture requires reducing fishmeal (FM) and fish oil (FO) use without compromising product quality. This study evaluated the effects of three isoenergetic and isoproteic diets—control fishmeal (FM), processed animal protein diet (PAP), and an alternative diet containing insect meal and microbial biomass (ALT)—on the physical, chemical and sensory properties of gilthead sea bream (Sparus aurata) at two catch weights (300 and 800 g). Texture and cooking weight loss were largely unaffected by diet, whereas PAP and ALT increased post-cooking yellowness and chroma. PAP showed the highest content of sweet and total free amino acids (FAAs), while umami FAAs remained unchanged. Gas chromatography identified 55 volatile organic compounds (VOCs), dominated by terpenes (49–54%, significantly higher in PAP and ALT), although lipid oxidation markers were similar. Sensory analysis revealed higher post-cooking chewiness and hardness in ALT, and enhanced umami for both alternative feeds. Consumer testing (n = 81) yielded high acceptance scores (>5/11-point scale) across treatments, with PAP scoring higher for oily flavor, textural oiliness, and aftertaste—an effect potentially linked to fatty acid composition rather than total fat content. Overall, replacing FM with PAP or ALT offers a sustainable feed strategy that preserves filet quality and consumer appeal.