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Why EUFIC in EU-Funded Projects?

Found in 07 December 2022

We are a consumer-oriented non-profit association, that makes the science behind food and health more accessible and easier to understand among the public. Our mission is to produce science-based content to inspire and empower healthier and more sustainable diets and lifestyles among European citizens. How do we boost project outreach…


PLAN’EAT - Food Systems Transformation Towards Healthy and Sustainable Dietary Behaviour

Found in 07 December 2022

PLAN’EAT - Food Systems Transformation Towards Healthy and Sustainable Dietary Behaviour


EIT FoodScienceClass

Found in 07 December 2022

EIT FoodScienceClass


EIT Food TrustTracker®

Found in 07 December 2022

EIT Food TrustTracker®


FOODPathS - Co-creating the prototype ‘Sustainable FOOD Systems PArTnersHip’

Found in 06 December 2022

FOODPathS - Co-creating the prototype ‘Sustainable FOOD Systems PArTnersHip’



Manger des fibres, à quoi ça sert ?

Found in 21 November 2022


EUFIC symposium on behaviour change: How can we help consumers to make healthier and more sustainable food choices?

Found in 09 November 2022

Helping people to improve the healthiness and environmental sustainability of their diets is a global challenge that requires a system’s perspective. Therefore, during EUFIC’s online symposium on the 3rd of November 2022, experts focused on complementary approaches towards behaviour change. They presented recent research on preferences and barriers of consumers…


In the news: can a low-carbohydrate diet reduce your risk of type 2 diabetes?

Found in 08 November 2022

Recent news stories reported that a low-carbohydrate diet could prevent type 2 diabetes, or even reverse the established disease. Carbohydrates are one of the three macronutrients in our diet (fat and protein being the others) and represent the most important source of energy for the body. In the past decades,…


Microbiome innovations drive sustainable food production and human health

Found in 02 November 2022

They are tiny, invisible, and yet so powerful. We are talking about microbiomes, the communities of microorganisms that inhabit almost every conceivable environment. Microbiomes have a tremendous impact on our lives without us even being aware of them most of the time. Not only do they play a vital role…



In the news: is increased alcohol intake associated with reduced dementia risk?

Found in 07 October 2022

Recent news stories reported that alcohol may cut the risk of dementia, stating that ‘beer IS good for you!’ and drinking two pints a day can ‘slash your risk.’ So, should we more regularly catch up with friends over pints or reach for a beer after a long day at…


Food Additives Campaign: Scientists answer consumer’s common questions this October

Found in 04 October 2022

Brussels, 1 October 2022 - Today, the EU-funded project FoodSafety4EU and the European Food Information Council (EUFIC) launched a social media campaign about food additives, based on an analysis of consumers’ questions and concerns. Although food additives must prove a purpose and undergo strict safety evaluations, they are a source…


What are emulsifiers and what are common examples used in food?

Found in 01 October 2022

Add oil to water and the two liquids will never mix. At least not until an emulsifier is added. Emulsifiers are the key to why the oil doesn’t separate from the vinegar in mayonnaise, why chocolate can be moulded and shaped into different chocolate bars, and why bread doesn’t turn…


What are nitrates and nitrites and what foods are high in them?

Found in 01 October 2022

Nitrates and nitrites – and particularly their use as food additives – have raised some concerns among consumers for their potential to harm health. But is it true that they are not safe? And what foods are high in nitrate? What are nitrates/nitrites? Simply put, nitrates and nitrites are naturally…


What is monosodium glutamate and is it bad for you?

Found in 01 October 2022

One food ingredient that is commonly on the receiving end of bad press is monosodium glutamate or MSG. However, this is unfounded. MSG can be safely used to add flavour and appeal to foods, and even to reduce sodium levels in foods. This article explores MSG and what the latest…


What are preservatives and what are common examples used in food?

Found in 01 October 2022

Preservation techniques have been used as far back as the 14th century when man first used salt (salting) and smoke (curing) to stop meat and fish from going bad. Nowadays, the use of food additive preservatives has become an indispensable part of the food we eat. Despite a number of…


What are sulphites in wine and are they bad for you?

Found in 01 October 2022

Wine is a popular alcoholic beverage with consumption reaching to almost fifteen litres per person just last year. However, for some it may not be all sunshine and rainbows, complaining later from headaches, stomach pains, hives, and other unpleasant side effects. The sulphites in wine are often blamed for these…


Food loss and waste: Press conference to join forces on urgent prevention actions

Found in 29 September 2022

Valencia, 27 September 2022 - Roughly 1/3 of the food produced in the world for human consumption is lost or wasted. To drive attention to this urgent issue, the World Sustainable Urban Food Centre of València (CEMAS) organised jointly with the Sabri-Ülker Foundation from Turkey and the European Food Information…


Non-essential amino acid

Found in 08 September 2022

Amino acids that can be produced by the body and therefore do not need to come from the diet.



In the news: Is a vegetarian diet linked to hip fractures?

Found in 24 August 2022

Recent news stories reported that women who follow a vegetarian diet are more likely to suffer hip fractures than those who eat meat, suggesting nutritional deficiencies and lower body mass index (BMI) as possible causes. Meatless diets are becoming increasingly popular in Western countries, possibly due to increasing evidence of…


RESTRUCTURE - Developing and implementing innovative and evidence-based food design principles to moderate energy intake

Found in 16 August 2022

RESTRUCTURE - Developing and implementing innovative and evidence-based food design principles to moderate energy intake


STANCE4HEALTH - Smart Technologies for personAlised Nutrition and Consumer Engagement

Found in 16 August 2022

STANCE4HEALTH - Smart Technologies for personAlised Nutrition and Consumer Engagement


ProFuture - Microalgae Protein Ingredients for the Food and Feed of the Future

Found in 16 August 2022

ProFuture - Microalgae Protein Ingredients for the Food and Feed of the Future


MicrobiomeSupport - Towards coordinated microbiome R&I activities in the food system to support (EU and) international bioeconomy goals

Found in 16 August 2022

MicrobiomeSupport - Towards coordinated microbiome R&I activities in the food system to support (EU and) international bioeconomy goals


Human Microbiome Action - International Human Microbiome Coordination and Support Action

Found in 16 August 2022

Human Microbiome Action - International Human Microbiome Coordination and Support Action


FoodSafety4EU - Multi-stakeholder Platform for Food Safety in Europe

Found in 16 August 2022

FoodSafety4EU - Multi-stakeholder Platform for Food Safety in Europe


FOX - Innovative down-scaled FOod processing in a boX

Found in 16 August 2022

FOX - Innovative down-scaled FOod processing in a boX


CIRCLES - Controlling mIcRobiomes CircuLations for bEtter food Systems

Found in 16 August 2022

CIRCLES - Controlling mIcRobiomes CircuLations for bEtter food Systems


Strength2Food - Strengthening European Food Chain Sustainability by Quality and Procurement Policy

Found in 22 July 2022

Strength2Food - Strengthening European Food Chain Sustainability by Quality and Procurement Policy


Front-of-pack nutrition labelling

Found in 08 July 2022

Food labels help us understand what’s in packaged foods. By law, the label must include nutritional information providing the energy content in kilojoules (kJ) and kilocalories (kcal), fats, saturated fats (“saturates”), carbohydrates, sugars, protein, and salt per 100 gram (g) or 100 millilitres (ml).1 This information must be shown together…


FOODPathS: Towards a new EU partnership to co-create and co-fund research & innovation activities that make our food systems sustainable

Found in 04 July 2022

To coordinate EU policy priorities on food, the EU-funded project FOODPathS kicked off with seventeen key network organisations last Friday. The project will set up a prototype of the European “Partnership for Sustainable Food Systems (SFS) for people, planet and climate” - a new European governance model to co-fund future…



Lack of professional consensus hinders public health communications about processed foods

Found in 29 June 2022

Food, nutrition and health experts don’t always agree on terms and concepts surrounding processed foods, according to new research from the University of Surrey. The research, published in Frontiers in Nutrition, suggests that food scientific experts and stakeholders need to quickly reach a consensus when it comes to processed foods…




In the news: Is a high fish intake linked to skin cancer?

Found in 15 June 2022

Recent news stories reported that eating two portions of fish a week increases the risk of skin cancer. While eating fish has long been recognized as part of a healthy diet, providing a valuable source of high-quality protein, minerals, vitamins, and omega-3 fatty acids, should you reconsider this long-held belief?…


European projects

Found in 07 June 2022

EUFIC’s information is science-based. To ensure we deliver on this premise, we engage in numerous active research and innovation-funded projects with partners from all over Europe to keep abreast of scientific developments. We conduct consumer research, engage stakeholders in a series of initiatives (co-creation activities, defining recommendations for policymakers, designing…


In the news: Can a keto diet prevent and treat cancer?

Found in 31 May 2022

Recent news stories reported that a ketogenic diet – a dietary pattern high in fat and protein while low in carbohydrates – can prevent and treat cancer. While the study behind these news stories adds important insights to the wider scientific effort to cancer prevention and treatment, there are a…


EUFIC granted EU4Health Programme contribution to promote public health in Europe

Found in 06 May 2022

Brussels, 6 May - The European Food Information Council (EUFIC) welcomes being awarded the EU4Health (EU4H) Programme operating grant for 2022, as part of the EU’s largest programme to boost public health in Europe. Launched as a response to the Covid-19 pandemic, EU4H is managed by the European Health and…


Microalgae: producing new food products that consumers accept

Found in 19 April 2022

The ocean plays an important role when it comes to securing food and nutrition for many people around the planet today, but it holds even greater potential as part of a sustainable food system in the future. Microalgae have gained increased attention as they present a more sustainable source of…


How bad is eating (red) meat for our health and the environment?

Found in 12 April 2022

You may have heard a lot of talk about the health and environmental impacts of meat in recent years. This article outlines the nutritional benefits and risks of eating red and processed meat and describes the environmental impact of these foods. You’ll also discover some useful tips to help you…


Bridging the gap between healthy and sustainable diets

Found in 01 April 2022

Consumers are increasingly interested in knowing more about healthy and sustainable food. However, it is not always easy for them to access and/or understand such information. EUFIC carried out a consumer research project whose aim was to examine how best to communicate to consumers about healthy and sustainable food. In…


The EU Farm to Fork Strategy: Can we make the European food system healthier and sustainable?

Found in 07 March 2022

In 2050, the world will have 10 billion mouths to feed. At the same time, we will be facing the greatest environmental, climate, and health challenges in human history.1 How will we feed the future world population without further exhausting our planet? How do we ensure access to sufficient, safe,…


In the news: Will eating more olive oil make you live longer?

Found in 19 January 2022

Recent news stories reported that eating more than half a tablespoon of olive oil a day reduces the risk of dying from heart disease and cancer. While olive oil is a core part of the Mediterranean diet which has long been recognised as a source of nutrients and substances associated…



Plant-based protein: all you need to know to get enough of it

Found in 05 January 2022

You may have heard that plant-based diets fall short on protein, yet you might get surprised at the variety of plant foods that can help you meet your protein needs. If you still turn up your nose at the idea of swapping meat for pulses – or if you’d like…


Caterers and restaurants see boost in public trust following pandemic

Found in 08 December 2021

Caterers and restaurants saw a significant boost to public trust in the past year because of the pandemic, according to a new survey of trust in the food industry-funded by EIT Food. Caterers and restaurants see an increase in public trust due to COVID-19 outbreak across 6 project countries, including…



In the news: Does palm oil increase cancer spread?

Found in 03 December 2021

Recent news stories reported that palmitic acid - a fatty acid found in palm oil – could increase cancer spread. While this study brings relevant findings, there are a few things to keep in mind when reading the headlines. The study behind the headlines The study behind the news reports…


What Is an Acceptable Daily Intake (ADI)?

Found in 01 December 2021

1. What is an ADI? The Acceptable Daily Intake (ADI) is defined as an estimate of the amount of a food additive, expressed on a bodyweight basis that can be ingested on a daily basis over a lifetime without appreciable risk to health. "Without appreciable risk" means based on the…


What are food additives and how are they regulated in the EU?

Found in 01 December 2021

1. Introduction Despite modern-day associations, food additives have been used for centuries. Food preservation began when man first learned to safeguard food from one harvest to the next and by the salting and smoking of meat and fish. The Egyptians used colours and flavourings, and the Romans used saltpetre (potassium…


Aspartame (Q&A): What is it and what foods contain this additive?

Found in 01 December 2021

Available for over 30 years, aspartame is approved for use in more than 100 countries around the world. Aspartame is a very thoroughly tested food additive with a comprehensive body of studies conducted in animal models and humans. All of these studies demonstrate that aspartame is safe. The first European…


What are acidity regulators and why are they added to food

Found in 01 December 2021

Previous articles of this series highlighted preservatives and antioxidants, two food additives that are familiar to most informed consumers. The present issue deals with acidity regulators and acidifiers, a less well known, but not less important food additive used to give a sour taste to food and to act as…


Sweeteners: Addressing Common Questions and Debunking myths

Found in 01 December 2021

For centuries, various foods, like honey or sugar, have been used to sweeten our food. Today, we also have a range of new sweeteners, which provide low-calorie alternatives to sugar. The EU has established strict rules about which sweeteners may be safely used and what information must be included on…


Sugar: How is produced from cane? (Infographic)

Found in 01 December 2021

Globally, 80% of sugar is produced from sugar cane. Sugar cane is not grown in the EU. Main sugar cane producers include Brazil, India, China, Mexico, Australia, Thailand, Pakistan, and the United States. Raw sugar produced from cane contains brown syrup within its crystal structure; this makes it brown in…


Sugar: How is it produced from beet? (Infographic)

Found in 01 December 2021

The EU is the world’s leading producer of beet sugar. Globally, 20% of sugar is produced from sugar beet; the other 80% is produced from sugar cane.1 The process varies slightly to produce different types of sugar, for example: BROWN SUGAR: As sugar produced from sugar beets is naturally white,…


Stevia: How is it produced? (Infographic)

Found in 01 December 2021

Stevia is a natural low-calorie sweetener used to reduce or replace the sugar in foods and drinks. It is produced from the Stevia rebaudiana Bertoni plant native to South America and is currently grown in many parts of the world. Stevia gets its sweetness from a class of sweet-tasting compounds…


Glucose fructose syrup: How is it produced? (Infographic)

Found in 01 December 2021

In the EU, wheat and maize are commonly used raw materials in starch production, each accounting for about 35%. Another commonly used source is potato. There are varying methods of milling grains. Maize is wet milled, meaning that it is first steeped in water. Wheat can be wet or dry…


Aluminium in Food (Q&A): sources, safety and regulations

Found in 01 December 2021

What is aluminium? Aluminium is a metal, such as iron, tin and copper. It is the most abundant metal in the earth’s crust and makes up about 8% of the weight of the earth’s surface. Where can aluminium be found? Aluminium is present naturally in nearly all rocks and soils.…


Food Imaginarium gets students immersed in the world of tomatoes with all their senses

Found in 16 November 2021

“Tomatoes are very good for the cells” said a student after finishing the activity Food Imaginarium - learning about food with all senses at the elementary school CEIP Leopoldo Calvo Sotelo in Madrid this October. The pilot project, funded by EIT Food is one of the Proof of Concept projects…


What is nutrient density?

Found in 01 November 2021

A healthy diet is more than just the right number of calories: our growth, development and health rely on a wide range of nutrients, including vitamins, minerals, protein, fibre and essential fatty acids. In fact, most dietary guidelines encourage us to eat plenty of “nutrient dense” foods to keep a…



Food Matters Live – 16-17 November, 2021

Found in 14 October 2021

EUFIC continues to show support for Food Matters Live, and is pleased to announce that the next Food Matters Live event will take place online on 16 and 17 of November, 2021. Food Matters Live events provide information and insights through an unrivalled education programme, combined with a unique platform…


Rapid response on food waste needed from all actors - what we can do in our own home

Found in 29 September 2021

Brussels, 29 September – Food waste remains a major issue in Europe and at global level. Over 930 million tonnes of food sold to households, retailers, restaurants and other food services are thrown away every year according to the latest estimates1; and that is beyond all the food lost during…


Have you ever tried a Food Waste diary?

Found in 27 September 2021

Tracking and realising how much food waste we produce can help us make a change and, in the long run, reduce the amounts of food we waste. This diary template will allow you to track what food you waste, how much of it and for what reasons, as well as…




Is it safe to eat eggs after the expiration date?

Found in 12 September 2021

Eggs are versatile and nutritious: you can scramble, bake, poach, and fry them and, on top of that, they are a very good source of high-quality proteins, vitamins A, B12, D and E.1 But are they still safe to eat after the expiration date? This article explains date labelling of…


Food waste in Europe: statistics and facts about the problem

Found in 12 September 2021

Would you go into a supermarket, buy three shopping bags of food, and then immediately throw one away? Statistically, that’s what’s happening to our food today. One third of all the food that is produced for human consumption is wasted. When we waste food, we waste all the resources that…


Best before, use by and sell by dates explained

Found in 12 September 2021

The best before and use by date labels are the most widely used types of date labelling on food in Europe. This article explains the difference between these types of date label and which food products they are commonly used on. By understanding and paying attention to the different types…


What foods should (or not) be stored in the fridge?

Found in 12 September 2021

Whether the food comes from your garden, the grocery store or a restaurant, proper handling and storage ensures both the quality and safety. Sometimes it’s not so obvious where a certain food product should be stored to maintain its quality, so here we’ll dig into some of the most commonly…


How to prevent food poisoning: tips & tricks

Found in 12 September 2021

While Europe is the global region with the lowest estimated burden from food poisoning,1 hundreds of thousands of cases are reported in the European Union each year.2 Many people become ill from food prepared or stored incorrectly at home, but the good news is that many cases are mild and…


How to reduce food waste at home

Found in 12 September 2021

Around 88 million tonnes of food is wasted in the EU every year, with more than half coming from households5, but we can all take action by changing the way we shop, cook, and plan our meals to avoid wasting food, money, and resources.1 Plan your meals Know how to…


spores

Found in 07 September 2021

tough, metabolically inert structures produced by some vegetative bacterial cells as a survival strategy in response to adverse environmental conditions (pH, nutrient limitations, desiccation, and temperature)


What are saturated fats and are they bad for our heart?

Found in 16 August 2021

Saturated fat is one of the most debated areas in nutrition. This article explains what the latest evidence says and provides tips for improving heart health. Saturated fat is one of the most hotly debated areas in nutrition. This debate has led to contradictory media headlines about how they affect…



Healthy pregnancy: what foods to eat when pregnant

Found in 01 August 2021

A balanced and nutritious diet is essential for good health, and even more so during pregnancy, as eating well will give you most of the nutrients that you and your baby need. A healthy diet and lifestyle will also help ensure a healthy weight gain, ensure you get the key…


Healthy pregnancy: foods to avoid when pregnant

Found in 01 August 2021

A nutritious and balanced diet is an important part of a healthy pregnancy. However, certain foods and drinks can increase the risk of harm to your unborn baby. Knowing which foods to avoid and choosing safe alternatives will ensure both your own and your baby’s health. However, if you have…


Healthy weight gain during pregnancy

Found in 01 August 2021

It is normal and recommended for people with healthy weight to gain some weight during pregnancy. Increased body weight comes from the growth of your baby, uterus and placenta, in addition to an increase in body fat and amniotic fluid.1 However, it is a common misconception that “eating for two”…


The benefits of breastfeeding for parents and baby

Found in 01 August 2021

Breastmilk is the best form of nutrition for your baby. It provides the nutrients your baby needs to grow and develop and helps the child to fight infections during infancy. It also has benefits for those who are breastfeeding. Yet, some people are unable to breastfeed, and others may choose…



Archive

Found in 27 July 2021


EU-funded SMARTCHAIN reveals key steps to improve sustainability of short food supply chains

Found in 05 July 2021

Brussels, 6 July 2021 - The EU-funded project SMARTCHAIN hosts today its closing event, showcasing its main findings and recommendations to support collaborative Short Food Supply Chains (SFSCs) in Europe. The 3-year long project brought together a wide range of policymakers, practitioners and researchers interested in learning more on collaborative…


third trimester

Found in 05 July 2021

Third trimester refers to weeks 27 to 40 of pregnancy.


second trimester

Found in 05 July 2021

Second trimester refers to weeks 14 to 26 of pregnancy.


first trimester

Found in 05 July 2021

First trimester refers to the first 13 Weeks of pregnancy.


growth factor

Found in 02 July 2021

A substance, such as a vitamin or hormone, which is required for the stimulation of growth in living cells.


salmonella

Found in 02 July 2021

A bacteria that lives in animal and human intestines. Consuming contaminated water of food may cause a foodborne illness called salmonellosis. It is a common infection but it is rarely life-threatening


toxoplasma gondii

Found in 02 July 2021

A parasite that causes the disease toxoplasmosis. The parasite can be found in raw meat and cat faeces. Most people show no symptoms but infection in pregnant people can lead to brain or vision abnormalities in the baby, miscarriage or stillbirth.


Microplastics in food and water – are they harmful to human health?

Found in 24 June 2021

Microplastics are small pieces of plastic material that have been found in the environment and some foods in recent years. Some people are concerned about what it might do to our health if we are exposed to these small materials, for example through food or water. Many research institutions as…


What is the microbiome and why is it important?

Found in 16 June 2021

Microbiomes are everywhere in, on and all around us. They are an integral part of our food system and are present at almost every step of the food production. Despite the negative connotations, such as food safety issues and diseases which people often associate with bacteria and other microorganisms, microbiomes…



EU Food Quality Schemes (Infographic)

Found in 27 May 2021

In the EU there are a number of food quality schemes in place to protect the names of specific products and to promote their unique characteristics and the traditional know-how involved in their manufacture. The corresponding labels identify products as authentic, of high quality, compliant with stringent safety standards and…


Quality labels: What are EU food quality schemes?

Found in 27 May 2021

Quality is an important consideration for consumers when purchasing food. It is equally important for producers while negotiating the price of their products. As a result, the European Commission protects food products with distinctive quality characteristics through food quality schemes. Food quality Consumers used to consider food to be of…


Food Quality Schemes: Addressing Common Questions

Found in 27 May 2021

Some European foods are renowned for their unique quality characteristics like strong links with their geographic origin or sustainable production methods. Various quality schemes protect these products within and outside the European Union. The role of these schemes is to ensure that the products they protect are recognised for their…


Strength2Food Final Conference launches ‘Sustainable Food Choices’ open online course as it unveils 5-year research and innovation project results

Found in 26 May 2021

After five years of research, innovation and demonstration activities from leading organizations at pan-European level, the EU-funded project Strength2Food hosted on May 20 more than 300 stakeholders, including policy makers, practitioners, researchers, representatives of EU institutions, in the immersive digital event organised by the European Food Information Council (EUFIC). The…


The benefits and sustainability of short food supply chains

Found in 26 May 2021

More direct models of food distribution and consumption known as Short Food Supply Chains (SFSCs) are attracting interest for their potential to bring about social, economic and environmental benefits in comparison to more conventional practices. SFSCs may indeed offer mutual benefits to both farmers and consumers, help deliver a more…