EUFIC’s animated video translates science behind the energy balance concept in a clear, engaging and fun way, and gives practical tips for a healthy energy balance.
A new European-funded project comprising thirty organisations from fifteen countries has started working together to study the microorganisms in our intestines and the role they play in health, well-being, and how they can help prevent diet- and brain-related diseases.
Appropriate reference amounts are important for the effective use of nutrition labelling information, study reveals
A recent study by Professor Monique Raats of the University of Surrey’s Food, Consumer Behaviour and Health Research Centre, in conjunction with the European Food Information Council (EUFIC) in Brussels, has shown that consumers do take into account reference amounts displayed on front of pack nutrition labelling when making their judgements of healthfulness, thus highlighting their importance for the effective presentation of nutrition information.
CHANCE project presents foods and strategies to enhance nutritional health for people on a low budget
On 2nd July 2014 the findings from the CHANCE project were presented, alongside research from experts working in similar fields, at the CHANCE final conference ‘Targeting at risk-of-poverty populations in Europe with affordable and nutritionally enhanced food products’ which was held at the Royal Flemish Academy of Belgium for Science and the Arts in Brussels. The conference provided a place where experts from across Europe could discuss the outcomes which have emerged from the research, including the finding that the population as a whole often fails to meet nutritional recommendations and the development of healthy, affordable and commonly consumed food prototypes.
Prof. Grunert presents EUFIC consumer study at Green Week: price and nutritional value come first, while sustainability awareness could influence food choice in the future
Brussels, 3 June 2014, from the European Food Information Council (EUFIC): EUFIC study shows that, when it comes to choosing foods, price and nutritional value come first. But consumer interest in sustainability could influence food choice in the future as awareness of sustainability grows with regards to food. A podcast summarises results to be presented by Prof Klaus Grunert at the European Commission’s Green Week, June 3 – 5.
A pan-European study by the European Food Information Council (EUFIC), published in Food Policy, has found that consumers have a reasonable understanding of sustainability as a responsible behaviour towards the environment and a fair treatment of present and future generations.
Organising European food and health research in a competitive and collaborative way is essential to turn taxpayer money into benefits for all. The new EU-funded project EuroDISH aims to assess the current state of play to eventually make advanced and feasible recommendations to the European Strategy Forum for Research Infrastructures (ESFRI), other stakeholders, and the HORIZON2020 programme. A major step along the way is the engagement of policy and decision makers. EuroDISH has created a special forum on its newly launched project website at www.eurodish.eu where interested parties can sign up.
A new EU funded (FP7) project kicks off today aiming to shed light on how consumers interpret health information on food labels, and how this affects their purchasing and consumption behaviour.
Nutrition labels are widespread in Europe, but consumers lack the attention and motivation to use them. This was the main outcome reported in the FLABEL (Food Labelling to Advance Better Education for Life) final conference in November 2011. Now, the final results of this three-and-a-half-year project will be presented in a webinar on 31 January 2012 by FLABEL Scientific Advisor, Professor Klaus G. Grunert.
Nutrition labelling can guide consumers but a lack of motivation and attention stand in the way of healthier food choices
Despite good understanding and prevalence of nutrition information on food labels in Europe, a lack of motivation and attention of consumers prevents labels from impacting positively on food choices.