78 kg of CO2e/kg, respectively. Finally, the highest
CF value was for butter, at about 730 kg of CO2e/kg.
This extremely high value is due to the fact that the
intensity indicator per kilogram of product is high and
that butter is almost exclusively fat. Protein content
is often used to compare the CF of products; however,
this study demonstrates that the use of a common
food component is not suitable as a comparison unit
in some cases. Functionality has to be considered too,
but it might be insufficient for food product labeling
because different reporting units (adapted to a specific
food product) will be used, and the resulting confusion
could lead consumers to lose confidence in such
labeling. Therefore, simple units might not be ideal and
a more comprehensive approach will likely have to be
developed