RICHFIELDS aims to design a consumer data platform, to collect and connect, compare and share information about food behaviours, to revolutionise research on every-day choices made across Europe. Bringing together science, industry and technology, RICHFIELDS will utilise previously underexploited “big data” to assess the potential to link and share information generated by us daily (e.g. apps, sensors), as well as by business (e.g. retail and manufactures) and research (e.g. medical, sales, surveillance data).
Sticking to a Mediterranean style diet might slow down ageing finds the EU funded project NU-AGE. At a recent conference in Brussels, researchers presented that a NU-AGE Mediterranean style diet, tested in the project, significantly decreased the levels of the protein known as C-reactive protein, one of the main inflammatory marker linked with the ageing process. Another positive effect of this diet was that the rate of bone loss in people with osteoporosis was reduced. Other parameters such as insulin sensitivity, cardiovascular health, digestive health and quality of life are yet to be analysed.
The size of a food package can influence people’s perception of portion size.
Europe needs a world-class research infrastructure to help researchers better understand the relationship between food, nutrition and health. The EuroDISH project, which is EU-funded (Sep 2012-Aug 2015), produced a roadmap for the deployment of an overarching European food and health research infrastructure by 2025. The project’s results were presented at the Expo in Milan, in Italy, on Friday 15 May 2015.
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.
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) and 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.