Characterising the nutritional value of foods, using nutrient profiling
It contains exactly what it says on the label!
Do our nutrition labels work?
Simple energy-based front-of-pack label preferred by consumers
An energy-based approach to nutrition labelling
Nutrition labels everywhere in Europe
Understanding Ingredients In Food Labels
Nutrition information on food labels: Is it read and understood?
When nutrition labels increase our food consumption
EUFIC reviews European evidence on whether nutrition labelling has helped encourage healthy eating
Read up! Are consumers paying attention to nutrition labels?
Nutrition labelling becomes mandatory in Europe
Labels, the key to consumer choice
Reference amounts affect consumers’ healthfulness evaluation of foods
Portion sizes: The amounts kids consume could be related to the amounts parents serve themselves
The Importance of Food Labelling
Nutrition labelling Q&A
The importance of portion information from a consumer and health perspective
Nutrition and Health Claims in Food Labelling
Are health and nutrition claims influencing organic consumers?
What Are The Most Common Foodborne Viruses?
Preservatives to keep foods longer – and safer
EFSA’s opinion on bisphenol A: No health risk to consumers
New claims for soya
Differences in social media and traditional media in reporting a food crisis
The safety of bottled water
Naturally occurring endocrine active substances (Q&A)
Current food allergy labelling can still be improved
The challenges of communicating food risk
EUFIC Forum n°3: An energy-based approach to nutrition information on food labels
Food additives and preschool children
Influenza A(H1N1) virus (Q&A)
Contaminants in fish: Weighing up the risks
Is social media a potential resource for communicating food risk information?
Low-calorie sweeteners, more than just a sweet taste
EUFIC Forum n° 4: Observation, understanding and use of nutrition information on food labels
How “good” claims can evoke “bad” impressions
Acidity regulators: The multi-task players
Sustainability labelling on food and drink products
Large portions may contribute to weight gain
The perfect mixture: emulsifiers make our food enjoyable
Strengthening European food chain sustainability by quality and procurement policy (Strength2Food)
People are smart, when it comes to interpreting satiety-related claims
FoodRisC: Conceptualising food risk and benefit
Avian Influenza: Is it safe to eat poultry meat and eggs?
Nutrition labelling: How, where and why?
How to communicate food risk? A handbook for professionals
Practical classes more effective than theory classes in teaching food safety risks to children
EUFIC Forum n°5: Consumer response to portion information on food and drink packaging
Health-related claims are perceived more positively when personally relevant
The Benefits of Communicating about Food - ILSI Functional Foods Symposium 2011
Hyperactivity and artificial food colours
Climate change: Possible implications for food safety?
The FoodRisC e-resource centre
Assessment of the risk to humans posed by exposure to low levels of chemicals
EUFIC reviews European consumers’ responses to health claims
Absolute Risk vs. Relative Risk: What’s the difference?
Process contaminants in vegetable oils and foods pose potential health concerns finds EFSA
Benefit and risk communication (FoodRisC)
What is the role of health-related claims and symbols in consumer behaviour?
2017 Fipronil contaminated eggs - Things to know
Proactive social media strategies can enable positive engagement
Learning from the past: Researchers develop a model for food risk communication
Scientific substantiation: A key ingredient for functional foods and health claims
Difference Between Correlation and Causation (Infographic)
One quarter of European food carries health claims
Food labelling to advance better education for life (FLABEL)
Food additives and their re-evaluation in the EU
Global update on nutrition labelling (The 2018 edition)
Consumption of raw milk poses a realistic and unnecessary health threat
New insights into nutrition labelling in Europe
The World Health Organization exposes myths about foodborne disease
How ‘flavourful’ is your food? Just read the label…
Difference Between Hazard and Risk (Infographic)
Over 400k deaths worldwide each year caused by preventable foodborne illness, WHO estimates
2- and 3-MCPD and Their Esters in Vegetable Oils
What Are Food Safety Risk Assessments and Why Are They Used?
Insights into the presence of Listeria monocytogenes in certain ready-to-eat foods
Quality logos in the European Union
Consumer perception of nutrition and health claims
Role of health-related claims and symbols in consumer behaviour (CLYMBOL)
EFSA opinion on acrylamide
Promoting food safety through a new integrated risk analysis approach (SAFE FOODS)
EUFIC Forum n°2: Consumer attitudes to nutrition information and food labelling