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Food processing

Background Information

Food production: where do we go from here?

Our eating habits have changed dramatically during the 20th century. In the first 50 years, especially in the immediate aftermath of World War II, food was simply a source of energy. Today it is also a sensory, cultural and social phenomenon and technological progress in food manufacturing and recent discoveries in nutritional science have resulted in increasingly high food quality standards and enormous food variety.

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The greatest thing since sliced bread? A review of the benefits of processed foods

We all process foods everyday when preparing a meal for ourselves or our family and virtually all foods undergo some form of processing before they are ready to eat. Some foods are even dangerous if eaten without proper processing. The most basic definition of food processing is “a variety of operations by which raw foodstuffs are made suitable for consumption, cooking, or storage”. Food processing includes any action that changes or converts raw plant ...

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Science Briefs

UK salt campaign may have successfully reduced salt intake, but what are the next steps?

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Herbs and spices: A useful approach for reducing salt content in soup

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Consumption of raw milk poses a realistic and unnecessary health threat

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Consumer perception of nutrition and health claims 01/03/2010
CONNECT4ACTION: Bringing together stakeholders to aid commercialisation of new food products 07/11/2013
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Press release

Healthy foods for thin wallets – New European project gives people at risk of poverty a CHANCE

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Food Today

Food production 3: A sustainable food supply

Ensuring a sustainable supply of food for the world’s fast growing population is a major challenge. Food production is one of the key areas that require action, alongside issues of food consumption, nutrition and food security.

Food production 2: Safe food in today’s global food chain

Consumer expectations for safe, high-quality, and affordable food products are high. This article focuses on the efforts of all stakeholders in the food supply chain to ensure only safe and quality foods reach the market, and discusses the challenges of the complex global food supply chain.

Food production 1: The evolution of meeting nutritional needs through processing and labelling

European consumers expect nutritious, safe, environmentally sustainable, and affordable food products. This article gives an overview of food processing, its evolution, consumer trends, and how the food industry works to meet EU consumer needs and desires, focusing on nutrition.

Cow milk varieties, processing and health

We are encouraged to consume lower fat milks for health. Contrary to popular belief, fat removal hardly affects the levels of other nutrients in milk, and processing such as pasteurisation has little impact on milk’s overall nutritional benefits.

Freeze-drying adds value to high-quality products

Anecdotal evidence of freeze-drying to preserve foods dates back to the ancient Incas. Today, this technology is used commercially to improve shelf-life whilst maintaining flavour and nutritional quality of a variety of products such as coffee, spices, or trekking meals.

What happens when we cook food – understanding acrylamide formation

For many thousands of years, people have used heat to cook foods. However, along with the formation of the desired flavour, odour and colour compounds, the process of heating can also lead to the formation of less favourable substances. One such compound that has received much scientific and media interest over recent years is acrylamide.

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Other articles

Q&A on nanotechnology and food

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New dietary strategies for healthy ageing in Europe

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Affordable, nutritious foods for those at risk of poverty

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The European Food Information Council (EUFIC) is a non-profit organisation which communicates science-based information on nutrition and health, food safety and quality, to help consumers to be better informed when choosing a well-balanced, safe and healthful diet.

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This site was last updated 20/09/2016
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