The EU-funded EIT Food SUCCESS project launched two key outputs — a Retailer Toolkit and a Consumer Toolkit — during the final online symposium on 26 November 2024. These resources have been designed to help retailers and consumers adopt healthier, more sustainable food practices and promote conscious choices across Europe.…
INFOODMATION: Understanding media’s role in consumer’s food behaviour
Eating mindlessly may be contributing to the ever-expanding waistlines across the globe. Research into mindful eating has largely focused on weight control and helping people to develop a better relationship with food. How can you eat more mindfully? Mindless eating A scientific review found that people who were given larger…
Oligosaccharides are a type of carbohydrate made up of a small number of sugar molecules linked together, usually between 3 and 10. Oligosaccharides can have many functions including cell recognition and cell adhesion.
Your body is home to trillions of microorganisms, including bacteria, yeasts, and viruses, which live in various areas such as your skin, nose, mouth, and gut. Many of these microorganisms reside in your gut, and among these, the bacteria there play a particularly important role in regulating your health through…
Brussels, October 29th, 2024 – The European Food Information Council (EUFIC) is excited to launch its Switch to Whole Grains campaign with the support of the Whole Grain Initiative. The science-backed campaign takes place throughout the whole month of November, encouraging consumers to switch to whole grains as part of…
The presence of two or more medical conditions in an individual. These conditions can be linked through chance occurrence, overlapping risk factors, complications of one condition leading to another, or a third condition causing both.
A measure of the impact a certain condition or disease has on quality of life before it resolves or leads to death. It represents the total years of healthy life that were lost due to ill-health related to having a specific condition or disease.
The average number of years that a person can expect to live based on current mortality rates (age-specific death rates).
condition that can happen during pregnancy where a woman has high blood pressure and signs that some organs, like the liver and kidneys, are not working normally.
A type of degenerative joint disease that results from breakdown of joint cartilage and underlying bone. It causes pain, swelling and stiffness, affecting a person’s ability to move freely. It is most common in the knees, hips, spine and hands.
Cancer of the meninges, the membranous layers surrounding the brain and spinal cord.
Cancer of plasma cells, a type of white blood cells, in the bone marrow.
A measure of how much of the variation in a trait (like height, intelligence, or eye color) among individuals in a population can be attributed to genetic differences. It doesn’t tell us about any one individual, but rather explains how much genetics, as opposed to other factors like environment, influence…
An instrument to measure the thickness of a ‘pinch’ of skin and the fat beneath it in specific areas of the body. The trunk, thighs, front and back of the upper arm, and under the shoulder blade are commonly measured. Based on these measurements, calculations are used to estimate body…
A method used to estimate body fat percentage and fat-free mass. It uses a small, safe electric current passed through the body, measuring resistance. The current faces more resistance passing through body fat than it does passing through lean body mass and water.
MRI (Magnetic Resonance Imaging) scans use magnets and radio waves to create detailed images of the inside of the body.
A method used to estimate body volume based on air pressure differences between an empty chamber and an occupied chamber.
Recent estimates suggest that about 880 million adults and 159 million children are living with overweight and obesity.1 But what does overweight and obesity mean? And how are they classified, and why should we care? Understanding these classifications is important for our health because they help us assess our risk…
Obesity is a multifactorial, chronic, relapsing, non-communicable disease marked by an abnormal and/or excessive accumulation of body fat that presents a risk to health. It is well established that obesity acts as a gateway to a range of other non-communicable and communicable diseases. This article further explores the causes of…
Obesity is a complex, multifactorial disease, defined as abnormal or excessive accumulation of fat that poses a health risk.1 It has been recognised as a major public health concern and a significant contributor to death and disability. Obesity is a key risk factor in the development of many non-communicable diseases…
Brussels, 15th October 2024 - The Zero Hidden Hunger EU project marks World Food Day (16th October) with the launch of a new Policy Lab, led by the European Public Health Alliance (EPHA). This initiative will bring together European policy makers to co-create policy solutions aimed at addressing the pressing…
Brussels, 15 October 2024 - Today, EUFIC launches its interactive food labelling resource, making it easier for consumers to understand nutrition labels and to make healthier choices while grocery shopping. The tool offers an engaging way to explore “your fridge” looking at key components of food labels—like serving sizes, calories,…
Many people choose to exclude meat and other animal products from their diet for a variety of reasons and to varying extents. Whatever the reason, careful planning is needed to ensure adequate nutrient intakes. Avoiding deficiency ‘Vegetarianism’ encompasses a range of dietary patterns. Lacto-ovo-vegetarians eat dairy products and eggs, pesco-vegetarians…
Is soy good or bad for you? This question has been a subject of much debate and speculation. In recent years, soy has gained popularity as a versatile and nutritious food source. Soy and soy-based products have found their way into a wide range of foods, from tofu and soy…
Soybeans are a widely grown crop, known for its use in a wide variety of food products, Soy is also used to produce animal feed and for several other industrial purposes. In the last 50 years, soy production has expanded rapidly and has been scrutinised for its impact on the…
[Brussels, 11th October 2024] – Ahead of World Algae Day (12th October),the EU-Funded project InnoProtein will celebrate the occasion by launching the #ProteinPioneers initiative. Europe[GS1] faces a significant “protein gap,” importing 70% of its protein-rich crops and 85% of its soybeans for both animal and human consumption. With the global…
Valencia, Spain, 8th October 2024 – The World Sustainable Urban Food Centre of Valencia (CEMAS) and the European Food Information Council (EUFIC) are proud to co-organise a high- impact event titled ‘Capacity Building for Food Loss and Waste Prevention and Reduction in Cities.’ The event, taking place at Edificio Veles…
Acknowledging the need for transparent, science-based communication about the risks and benefits of sweeteners, EUFIC hosted a Communication Lab on Sweeteners on September 23rd. The webinar featured leading experts to discuss their latest research on sweeteners, their respective challenges and implications for health and nutrition. Stakeholder representatives were encouraged to…
[Brussels, 5th September 2024] –The EU-funded Human Microbiome Action consortium conducted a Delphi survey, coordinated by the Pharmabiotic Research Institute (PRI), to establish a consensus on the needs, challenges and limitations in qualifying microbiome-based biomarkers. The study, published in The Lancet Microbe, highlights a strong confidence among experts in the…
Would you go into a supermarket, buy five shopping bags of food, and then immediately throw one away? Statistically, that’s what’s happening to our food today. Nearly one fifth of all the food that is available to us is wasted. When we waste food, we waste all the resources that…
Brooklands New Media has informed us that they will be publishing an independent, special commemorative publication celebrating 30 years of EUFIC. This special anniversary edition has not been solicited by EUFIC. It is published independently as a special industry tribute and is, therefore, not associated with, sponsored, or endorsed by…
In Europe and around the world, the safety and regulatory status of glyphosate, a commonly employed herbicide, remain subjects of ongoing debate. Despite its effectiveness in weed control and utility in modern agriculture, concerns persist about its presence in food and potential health risks. While conflicting conclusions emerge from studies…
As the population grows and agricultural land remains limited, it is important to ensure that farms are as productive as they can be. In modern agriculture, pesticides are critical for the productivity of farming systems and for safeguarding consumers from the ill effects of pest-damaged foods. However, if used in…
Provocation studies involve deliberately inducing a response or reaction in research participants to observe and analyse specific behaviours or physiological changes. These studies aim to provoke a controlled reaction, providing insights into various aspects of human behaviour or physiological responses under specific conditions.
Walk into any supermarket and you can find a wide range of varied processed foods: from frozen fish filets in the freezer section, canned chickpeas over in the middle aisles, to freshly baked breads and pastries at the bakery counter. But what does the term food processing actually mean? And…
We all love our morning cup of coffee, and for good reason – caffeine, that magical compound that takes away our sleepiness and makes us wide awake. But do you know how much caffeine is in your cup of coffee? And how many cups of coffee are safe to drink…
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…
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…
Picture this: you just finished a delicious meal, and in a fight against food waste, you are eager to store your leftovers in a convenient plastic container. Most plastics these days are labelled ’BPA-free’; but what exactly does this mean and why does it matter? This article explores what BPA…
Caffeine is a stimulant naturally present in coffee, tea, chocolate, and certain plants, while it may also be added to energy drinks, colas, and certain sports and weight loss supplements. However, if you are pregnant or breastfeeding, you might need to reduce your daily intake of your favourite drinks and…
Caffeine is a natural stimulant that belongs to a class of compounds called xanthines. The most well-known source of caffeine is the coffee bean, the seed of the Coffea plant. Other natural sources include the tea leaf, kola nut, cacao pod, and guarana berries. Caffeine can also be produced synthetically…
The urgency for immediate action in combating the global obesity crisis has never been more apparent. According to recent data, over 2.5 billion adults, representing a staggering 43% of the global population aged 18 years and older, are currently grappling with overweight issues. Additionally, a further 890 million individuals are…
MELIORA: transforming breast cancer risk reduction through innovative strategies
Food labels serve as an essential communication tool between producers and consumers, providing a wealth of information that can empower us to make informed choices about the food we eat. Knowing how to read and understand these labels is key to having a healthy diet that fits our dietary needs…
In today’s health-conscious world, consumers are increasingly seeking information about the nutritional content and health benefits of the foods they consume. As a result, claims about certain properties of the food have gained prominence on food packaging. In the EU, three types of claims are allowed to be made on…
In the context of our first long-term goal of building food and health science literacy, we conducted this survey to find out what consumers understood in this area, and where were their greatest knowledge gaps, so to better tailor our activities to address these gaps. European food literacy survey 2023-2024:…
Who doesn’t love to indulge in some dark chocolate every now and then? Dark chocolate is derived from the cocoa bean and often has a higher cocoa content compared to its milk chocolate counterpart. Cocoa is rich in flavanols, a type of polyphenol, which have been linked to various health…
Carbohydrates are the sugars, starches, and dietary fibres found in the foods we eat every day, such as fruits, vegetables, cereals, pulses, root crops, dairy, and sweeteners. Carbohydrates are broken down by our body into simple sugars (glucose and galactose) that are absorbed into the bloodstream and used as the…
MICROBIOMES4SOY responds to the urgent call on World Microbiome Day to transition to healthier, more environmentally friendly, plant-based diets. The EU-funded Horizon project uses the soyabean crop as model system to deepen microbiome understanding and develop ambitious microbiome-based innovations in the food sector. Why microbiomes? Microbiomes, the diverse communities of…
Fermented foods have been consumed around the world for centuries. Today, they endure in kitchens, restaurants and markets, where an estimated 5000 types of fermented foods are eaten worldwide, making up 5-40% of human diets.1,2As certain foods and beverages such as sourdough bread and kombucha rise in popularity and receive…
COMBINE: Combining interventions to reduce consumer food waste through collaboration and innovation
FOODPathS and its partners urge policy makers and all food system stakeholders to prioritise working towards future sustainable food systems amidst uncertainty in the composition of the new European Commission. The declaration sets out the necessary steps for the EU to honour its flagship Farm to Fork (F2F) strategy as…
Sprinkled on top of your morning porridge, a tasty crunch to your salads, or a quick and delicious on-the-go snack: adding more nuts and seeds not only brings extra flavour and texture to your meals but also many health benefits. This article explains the difference between nuts and seeds, if…
Researchers have published new findings in the European Heart Journal about potential cardiovascular complications associated with the low-calorie sweetener xylitol. Xylitol is a sugar alcohol (polyol) that is commonly used as a replacement for sugar to sweeten foods and beverages such as chewing gums, mints, candies, and flavoured drinks, but…
Mr. Goodfish 3.0: Empowering Sustainable Seafood Choices – choose the right fish at the right season!
The EU-funded Horizon project DRG4FOOD, a leading accelerator for advancing sustainable solutions in the food industry, releases its second Open Call of €950.000, aimed at supporting at least three pilot projects, each up to €300.000, to develop and implement consumer-facing digital solutions for a digitally responsible data-driven food system. Proposals…
Healthier diets and sustainable food and feed systems through employing microbiomes for soya production and further use (MICROBIOMES4SOY)
On March 15th, DRG4FOOD celebrates World Consumer Rights Day by launching its Digital Food Podcast series. Through several episodes, the podcast will explore digital technologies and data in the food industry, highlighting the importance of digital responsibility, and empower consumers to navigate food and nutrition data in the digital age,…
Food processing involves any method that turns fresh foods into food products. Foods can be processed in many different ways, whether it is at home or on an industrial scale. What is the impact of food processing and how can we get the most out of processed foods? Learn more…
CLEVERFOOD - Connected Labs and networks for Empowering Versatile Engagement in Radical Food system transformation
Gone are the days when people assumed protein only came from meat, dairy, and eggs. Whether you are following a vegetarian or vegan diet or simply want to increase your intake of plants, pulses can make a great protein-packed ally. From lentils and chickpeas to black beans and peas, there…
High in protein, fibre, vitamins, minerals, and low in fat… we’re talking about pulses! These tiny protein-packed foods do not only taste delicious, but they are also a simple and affordable solution to help tackle the climate, health, and cost-of-living crises. This article explores what pulses are, the different types…
Zero Hidden Hunger EU: Tackling micronutrient malnutrition and hidden hunger to improve health in the EU
We may want to lose weight, get fit, or just be healthier. We know that more fruit and vegetables or more exercising is good for us but maintaining the motivation and sticking to decisions may seem hard. There are ways to make the healthy way the easy way. Setting SMART…
Preventing obesity through Biologically and bEhaviorally Tailored inTERventions for you (BETTER4U)
Have you ever wondered what happens to all the fruits and vegetables that don’t meet the standards to be sold as fresh produce or that are left behind due to overproduction? Probably a large amount is thrown away. It is estimated that 88 million tons of food are wasted annually…
The need and urgency to shift to a healthier and more sustainable food system is widely acknowledged. However, vulnerable populations, particularly those with low socio-economic status (SES), face multiple challenges that make it harder to eat in a sustainable and healthy way. To support the transition towards healthier and more…
Sugars are everywhere in our diets. They are found naturally in foods or are added to various foods and drinks. Sources of sugar in our diets include fruits and fruit juices, soft drinks, honey, jams and marmalades, vegetable products (e.g., tomato ketchup), ready-meals, desserts and other sweet treats. Sugars are…
Sugars are common components of our diets. They are found in a wide range of foods and drinks, both naturally and in added form, including in fruit and fruit juices, milk and dairy products, honey, jams and marmalades, soft drinks, ready-meals, vegetable products (e.g. tomato ketchup), desserts, and other sweet…
Improper and excessive use of antimicrobials in both human health care and agricultural production domains has accelerated the development of bacterial defences against them and the rise of antimicrobial resistance (AMR). This article explores what European and international organizations are doing to tackle this issue. Before delving into the topic,…
Antibiotic resistance represents one of the most significant global threats to health and food security in the world today. Overuse and misuse of these life-saving drugs have allowed bacteria to evolve defences against them at an alarming rate. If left unaddressed, antibiotic resistance could lead to a future where common…
On November 15th, on the occasion of the 5th International Whole Grains Day, the European Food Information Council (EUFIC) launches a campaign that aims to highlight the positive impact of whole grain on nutrition, wellbeing, and sustainability and to inspire citizens to integrate these nutritious choices into their daily diets.…
This week, the European Food Information Council (EUFIC) will host a symposium on food education and engagement and a training series on science communication at the 14th European Nutrition Conference, organised by the Federation of European Nutrition Societies (FENS) in Belgrade, Serbia. Education and engagement crucial to build food and…
DOMINO (Harnessing the potential of Fermenting for Healthy and Sustainable Foods)
The world’s food systems are currently facing a myriad of challenges that require immediate attention and action. Despite the urgency of this matter, citizen engagement in the processes that can drive the transformation remains a challenge, particularly in terms of their involvement in public policy processes. To address this crucial…
On November 15th, on the occasion of the 5th International Whole Grains Day, the European Food Information Council (EUFIC) is launching its social media challenge #SwitchToWholeGrains to inspire European citizens to integrate more whole grains into their daily diets. A diet rich in whole grains can reduce the risk for…
Eating whole grains as part of a healthy diet may help to reduce the risk of many common diseases. This article explores common questions about whole grains, shedding light on their nutritional value, types, and how they contribute to a healthy lifestyle. You will also find easy tips on how…
Als je volkoren granen eet als een onderdeel van een gezond dieet, kan dit helpen om het risico op een groot aantal ziekten te verminderen. Dit artikel gaat in op veelgestelde vragen over volkoren granen en geeft inzicht in hun voedingswaarde, de verschillende soorten en hoe ze bijdragen aan een…
Vezels spelen een essentiële rol in het behoud van onze algehele gezondheid en ons welzijn. Toch eten de meesten van ons niet de aanbevolen hoeveelheid. Welke vezelrijke voedingsmiddelen kunnen we aan ons dieet toevoegen om dichter bij onze dagelijkse vezeldoelstelling te komen? En zijn vezelsupplementen nuttig om ons te helpen…
Fibre plays an essential role in maintaining our overall health and well-being. Yet, most of us do not eat the recommended amount. Which fibre-rich foods can we incorporate in our diet to help us get closer to our daily fibre target? And are fibre supplements beneficial to help us increase…
Join the Food Facts Community to debunk food misinformation and help build public science literacy Brussels, 25th October – Are plant-based patties healthier than their meaty counterparts? What are the real effects of additives? Have you ever needed to talk to an expert on sugar, but you did not have…
[Brussels, 10th October 2023] – The EU funded Horizon project DRG4Food, a leading accelerator for advancing sustainable solutions in the food industry, releases its first open call of €950,000, aimed at supporting three pilot projects for up to €300,000 to develop and implement baseline enablers advancing alternative approaches food system…
YOUng AgRifood European INnovators (YOUAREIN)
InnoProtein - New sustainable proteins for food, feed and non-food bio-based applications
Brussels, 29th of September 2023 On September 29th, on the occasion of the International Day of Awareness of Food Loss and Waste, convened by the Food and Agriculture Organization (FAO), the European Food Information Council (EUFIC) is launching a one-month food waste campaign, together with a new quiz “Evaluate Your…
Brussels, 21 September 2023 – Shortening food supply chains is one of the key aspects to stimulate the uptake of sustainable food systems transformation: what if we could bring food processing closer to farmers in an economically feasible way? FOX – Food Processing in a Box, a Horizon 2020 funded…
Discover how you can make a positive impact on the environment and save on costs by evaluating your food waste habits! EUFIC’s new food waste quiz is designed to help you evaluate your food waste practices and identify effective strategies tailored to your lifestyle that can minimise food waste. After…