Sausage Labeling Improves in Graubünden and Glarus
A recent inspection of regional cooked sausage recipes in Graubünden and Glarus has revealed encouraging progress in label accuracy, despite some ongoing issues.
Out of 21 sausage recipes tested, 13 had label deficiencies. These included incorrect ingredient order or missing allergen information. However, this is a significant improvement from the previous year, where only 2 out of 20 sausage recipes were correctly labeled.
In Glarus, eight out of nine sausage recipes from four companies had label issues. Despite this, the overall proportion of correctly labeled sausage recipes has increased from 10% to 38%. The manufacturers of Glarner Kalberwurst, who faced defective labels in 2025, were not named in the available search results.
While there is still room for improvement, particularly in Glarus, the increase in correctly labeled sausage recipes across the region is a positive step. Authorities and manufacturers continue to work together to ensure accurate labeling and protect consumers.
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