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Is drinking red wine in moderation unhealthy?

Key Takeaways: Any potential heart-related benefits from red wine are small, scientifically uncertain, and mainly based on observational studies. These “benefits” need to be weighed against the well-documented health risks of drinking alcohol. The amounts of beneficial compounds in red wine are very small. To reach the resveratrol doses used…

Misuse of EUFIC’s name in third-party supplement product rankings

EUFIC has become aware that several Chinese-language third-party online publications have referred to EUFIC in connection with commercial supplement product rankings and product claims, including products such as fish oil, CoQ10, calcium–iron–zinc supplements and Ganoderma lucidum spore oil. As per our operating principles, EUFIC does not endorse, rank, test, certify…

Safe Food, Smart Future: European Innovations for a Changing World

Audience: Open to researchers, food safety professionals, policymakers, industry stakeholders and studentsLocation: Omnia Building, Wageningen University & Research, The NetherlandsHow can Europe anticipate and manage emerging food safety risks in an increasingly complex food system? From artificial intelligence and satellite data to novel detection methods and holistic risk assessment, the…

Mobilizing food systems transformation: Enhancing capabilities in Research, Education and Practice

The FoSSNet Lund 2026 – European Food Systems Science Conference is back for its second edition, this time with the theme ’Mobilizing food systems transformation: Enhancing capabilities in Research, Education and Practice’.The conference is organized in three streams:Food systems science for Food systems transformationThis stream explores innovative food systems science…

How climate change may affect food safety: HOLiFOOD works with six European influencers to explain emerging risks

Brussels, 4 June 2026 — Warmer temperatures, changing rainfall patterns and extreme weather have implications beyond the environment. They also influence food safety risks across the food chain in the EU - from conditions that now favour various foodborne bacteria to the emergence of certain toxins in crops. To mark…

Making the most of LinkedIn for professional presence and communication

LinkedIn has become a key platform for professional visibility, networking and sharing expertise. But using it effectively requires more than simply having a profile.This training goes beyond the basics to help scientists and health professionals who want to invest in their professional presence make the most of LinkedIn. We will…

Kafyra, M. et al. (2026). Advancing Personalized Strategies for Obesity Prevention Through Biologically and Behaviorally Tailored Interventions: The Strategic Framework for the BETTER4U Initiative.

Obesity Reviews, 27(3), e70083.

Palascha, A., & Chang, B. P. (2026c). Healthy Eating for Young Adults: Communication in Early Stages of Behavior Change.

Journal of Nutrition Education and Behavior.

Macready, A. L., Hieke, S., et al. (2025). Why trust is crucial–The moderating role of trust in the relationship between motivation and intention to buy healthy, sustainable and novel foods.

Food Quality and Preference, 126, 105386.

What are non-communicable diseases and how can we reduce our risk?

Non-communicable diseases (NCDs) are a major public health concern globally and their prevalence is increasing due to an increasing life expectancy, growing population, urbanisation and changing lifestyles. Many NCDs are preventable and certain lifestyle changes can reduce our risk of developing them. In this article, we will explore what NCDs…

Getting started with social media for scientists and health professionals

Social media is no longer optional if you want to promote your work, stay connected with peers, or keep up with the latest developments. But where do you start?This training helps scientists and health professionals take their first steps on social media with confidence and clarity. We focus on the…

Tackling misinformation in food and health communication

Misinformation related to food, diet, and nutrition poses persistent challenges for health professionals and researchers. This session reviews the current evidence base on effective responses to misinformation. Particular attention will be given to how misinformation propagates across different media ecosystems (e.g. social media, traditional media, and interpersonal networks) and how…

Is glyphosate banned in the EU due to its harmful effect, or not?

Key Takeaways Glyphosate is one of the most widely used weed killers in agriculture and is commonly used to control unwanted plants in crops such as soybean, maize, wheat, and beans. Small trace amounts can sometimes remain in food. In the EU, glyphosate residues in food are strictly regulated and…

Are pesticides harmful to humans and the environment?

Key takeaways: Pesticides are widely used in modern agriculture to protect crops from pests, diseases, and weeds, helping farmers produce enough safe and affordable food with limited agricultural land. Small pesticide residues can remain on food, but in the EU these levels are strictly regulated and closely monitored. In 2024,…

“Needs nuance”: EUFIC re-evaluates veganism’s impact on colorectal cancer risk

Should We Finally Ditch Artificial Sweeteners for Good?

What are the best ways to lose weight, according to science?

Key Takeaways: There’s no single “perfect” diet for weight loss. Weight loss happens when you burn more energy than you eat and drink. Sustainable results depend on long-term habits, not strict rules or short-term fixes. What you eat matters more than timing or single foods. No food causes weight loss…

Making sense of numbers: communicating data, risk, and uncertainty

Communicating quantitative evidence is central to food and health science, yet data, risk, and uncertainty are frequently misunderstood. This session reviews research on numeracy, risk perception, and uncertainty communication, with particular attention to how statistical information is interpreted by diverse audiences. Participants will examine best practices for presenting absolute and…

Difference between correlation and causation (Infographic)

Correlation does not necessarily mean causation! When two things are linked, it doesn’t always mean one causes the other because other factors could be involved. Observational studies help identify correlations (or associations) between, for example, diet and disease, in large populations. Other study designs, like randomised controlled trials, can help…

Absolute risk vs. relative risk: what’s the difference?

Relative risks are often reported in newspaper headlines, but without the context of absolute (or baseline) risk, this information is meaningless. Absolute risk numbers are needed to understand the implications of relative risks and how specific factors or behaviours affect your likelihood of developing a disease or health condition. This…

What is food fortification? Benefits, examples and how to spot them

Key Takeaways: Food fortification adds vitamins and minerals to everyday foods, improving their nutritional properties. Mandatory fortification is a public health strategy, while voluntary is used by food manufacturers for several purposes. Food fortification aims to raise average nutrient intake so most people meet recommended levels. Fortified foods help prevent…

Narrative approaches to communicating scientific research

This training session examines the role of narrative in communicating food and health research, drawing on evidence from science communication, health communication, and cognitive psychology. Participants will:Explore how narrative structures influence attention, comprehension, recall and meaning-making.Understand under which conditions storytelling can enhance, rather than distort, scientific communication.Critically assess the benefits…

Understanding and engaging diverse audiences for science communication

Effective communication in nutrition and health requires a nuanced understanding of audiences that extends beyond the simplistic “expert-non-expert” dichotomy. This session explores approaches for audiences’ segmentation and engagement. We will examine how different factors can shape how messages about food and health are interpreted and acted upon.As with all our…

Principles and best practices for effective science communication

This session examines evidence-informed approaches to food and health science communication that move beyond intuition-driven strategies (“what makes sense”) towards practices grounded in empirical research. Drawing on scholarship from science communication, health communication, and risk communication, we will review what the literature identifies as determinants of effective communication outcomes in…

What journalists need to know about sweeteners and cognitive decline

Food and nutrition studies can be difficult to report on, often arriving with uncertainty, nuance, and pressure for quick headlines. These briefings are designed for journalists, breaking down what the research actually shows and providing clear context to support accurate coverage. A new study found a link between high intake…

10 Healthy Lifestyle Tips for Adults

1. Eat a variety of foods For good health, we need more than 40 different nutrients, and no single food can supply them all. It is not about a single meal, it is about a balanced food choice over time that will make a difference! A high-fat lunch could be…

Are low-fat or fat-free foods always healthier?

Key Takeaways: “Low-fat” and “fat-free” claims only describe the fat content of a food product, not their overall nutritional quality. Reduced-fat products may contain more added sugar or salt to compensate for taste. It’s recommended to keep our intake of added sugar as low as possible and eat no more…

Does heating food in the microwave cause cancer?

Key takeaways Microwave ovens use non-ionising electromagnetic radiation with wavelengths longer than visible light, which cannot ionise atoms or damage DNA. Microwave energy simply heats food and does not remain in it or make food radioactive. Nutrient losses depend mainly on cooking time, temperature, and water use; microwave cooking can…

Is brown sugar healthier than white sugar?

Key Takeaways Brown sugar is also a refined product made using almost the same production process as white sugar. The main difference is the retention or addition of small amounts of molasses, which affect colour, flavour, and texture. Molasses contain traces of minerals but the quantities found in brown sugar…

April Fools! Sorry… superfoods don’t exist!

We know, we know, you were expecting a mysterious, magical ingredient or food that would instantly make you healthier. But here’s the truth: the term “superfood” is just a catchy buzzword. While certain foods can be nutritious (e.g., fruits, vegetables, whole grains, and pulses), no single ingredient can replace a…

Emerging Food Safety Risks in Europe Take Centre Stage at HOLiFOOD & FoodSafeR Final Conference

Brussels, 26 March, 2026 — Leading scientists, policymakers, industry representatives and early-career researchers from across Europe will gather on 10–11 June 2026 at Wageningen University & Research (Netherlands) for the final conference of the EU-funded HOLiFOOD and FoodSafeR projects. Bringing together expertise from across the food system, the conference will…

Aureli, V., Grant, F., Aguilar-Martínez, A., et al. (2025). Dietary assessment and dietary guidelines across 11 European Union countries: a review from the PLAN’EAT project

Frontiers in Nutrition, 12, 1699036.

European national references to find information on dietary guidelines and advice

European national references to find information on dietary guidelines and advice

Wild & Edible: A Traveler’s Guide To Seasonal Fruit Foraging Across Europe

Viral posts mislead on Italy’s ‘lab-grown meat’ ban

European obesity research cluster wins EASO Award for collaborative innovation

Brussels, 4th March, 2026 – In occasion of World Obesity Day, the European Cluster of Obesity Research Projects (OBEClust) has been recognised with the EASO Award for Best Collaborative Project at the World Obesity Day Europe Awards 2025. Presented by the European Association for the Study of Obesity (EASO), the…

What journalists need to know about vegan diets and colorectal cancer risk

Food and nutrition studies can be difficult to report on, often arriving with uncertainty, nuance, and pressure for quick headlines. These briefings are designed for journalists, breaking down what the research actually shows and providing clear context to support accurate coverage. A large study has reported a 40% higher relative…

Sugars: Addressing Common Questions

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…

Daily sugar intake: How many grams of sugar per day?

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…

Infographics About Healthy Eating Can Spark Interest Among Unmotivated Young Adults, New EUFIC Study Finds

Brussels, February 24th, 2026 — Young adults who are not motivated to eat healthily can still be engaged with the right type of communication, according to new research from the European Food Information Council (EUFIC). Young adults often face unique dietary challenges, from limited resources and time constraints to social…

Events

Stay up to date with EUFIC’s conferences, webinars, workshops, and trainings.This page is updated throughout the year as new events are announced.

AGRIMED C: AGRIculture Management EDucation towards Climate resilience

AGRIMED C: AGRIculture Management EDucation towards Climate resilience

Cook2DIAbeat: Healthier Eating for Type 2 Diabetes Self-Management: Cocreating a Novel Nutrition Education Program with Culinary Medicine

Cook2DIAbeat: Healthier Eating for Type 2 Diabetes Self-Management: Cocreating a Novel Nutrition Education Program with Culinary Medicine

EUFIC’s Communication Lab #1 on Emulsifiers: combining consumer perceptions, scientific consensus, industrial challenges and safety expertise

Following the successful 2-step Communication Labs on Sweeteners (2024-2025), EUFIC hosted the Communication Lab #1 on Emulsifiers on 25 November 2025 to address EU’s food system’s current communication trends surrounding emulsifiers. The interactive open webinar session featured 4 experts and a qualified audience (184 registered, 60% from industry, 20% from…

Grunert, K. G., & Hieke, S. (2025). “Chapter 12: Nudging for more sustainable and healthy food choices: a dual-processing approach with a time perspective”.

In The Elgar Companion to Consumer Behaviour and the Sustainable Development Goals. Cheltenham, UK: Edward Elgar Publishing. (pp. 191–204).

European Food Information Council. (2025). Plant-Based dairy Alternatives: Perspectives from nutrition professionals in Spain.

In www.eufic.org. Retrieved February 3, 2026.

European Food Information Council. (2025). Plant-Based dairy Alternatives: Perspectives from nutrition professionals in Portugal.

In www.eufic.org. Retrieved February 3, 2026.

Abundancia, C., Bosman, L., Capdevila, K. F., et al. (2025b). The Role of Food Information Initiatives in Bringing Microbiome Awareness into the Diet.

In The microbiomes of humans, animals, plants, and the environment (pp. 167–192).

Briazu, R., Bell, L., Dodd, G., et al. (2024b). The effectiveness of personalised food choice advice tailored to an individual’s socio-demographic, cognitive characteristics, and sensory preferences.

Appetite, 201, 107600.

Palascha, A., & Chang, B. P. (2024b). Which messages about healthy and sustainable eating resonate best with consumers with low socio-economic status?

Appetite, 198, 107350.

Mwisomi, E. M., Luminet, O., Chang, B., et al. (2023b). Psychosocial determinants of intentions and behaviour towards edible insects in the South-Western part of the Democratic Republic of Congo.

Cogent Psychology, 10(1).

Aouinait, C., Chang, B., Braun, S., et al. (2022b). Barriers and facilitators of purchasing from short food supply chains in europe: insights from a stakeholder perspective.

International Journal of Food Studies, 11(3), 196–207.

Sadler, C. R., Grassby, T., Hart, K., et al. (2022b). “Even We Are Confused”: A thematic analysis of professionals’ perceptions of processed foods and challenges for communication.

Frontiers in Nutrition, 9, 826162.

Ferrocino, I., Rantsiou, K., McClure, R., et al. (2023b). The need for an integrated multi‐OMICs approach in microbiome science in the food system.

Comprehensive Reviews in Food Science and Food Safety, 22(2), 1082–1103.

Profeta, A., Baune, M., Smetana, S., et al. (2021b). Consumer preferences for meat blended with plant proteins – Empirical findings from Belgium.

Future Foods, 4, 100088.

Timotijevic, L., Astley, S., et al. (2021b). Designing a research infrastructure (RI) on food behaviour and health: Balancing user needs, business model, governance mechanisms and technology.

Trends in Food Science & Technology, 116, 405–414.

Festila, A., Chrysochou, P., Hieke, S., & Massri, C. (2021b). Public sensemaking of active packaging technologies: A feature-based perspective.

Public Understanding of Science, 30(8), 1024–1040.

Janssen, M., at al. (2021b). Changes in food consumption during the COVID-19 pandemic: Analysis of consumer survey data from the first lockdown period in Denmark, Germany, and Slovenia.

Frontiers in Nutrition, 8, 635859.

Profeta, A., Baune, M., Smetana, S., et al. (2021b). Preferences of German Consumers for Meat Products Blended with Plant-Based Proteins.

Sustainability, 13(2), 650.

Sadler, C. R., Grassby, T., Hart, K., Raats, M., Sokolović, M., & Timotijevic, L. (2021b). Processed food classification: Conceptualisation and challenges.

Trends in Food Science & Technology, 112, 149–162.

Ryan, M., Schloter, M., Berg, G., et al. (2020). Development of Microbiome Biobanks – Challenges and opportunities.

Trends in Microbiology, 29(2), 89–92.

D’Hondt, K., Kostic, T., McDowell, R., Eudes, F., Singh, B. K., Sarkar, S., Markakis, M., Schelkle, B., Maguin, E., & Sessitsch, A. (2021). Microbiome innovations for a sustainable future.

Nature Microbiology, 6(2), 138–142.

Baungaard, C., Kok, K. P., Boer, A. C. D., et al. (2021). FIT4FOOD2030: Future‐proofing Europe’s Food Systems with Tools for Transformation and a Sustainable Food Systems Network.

Nutrition Bulletin, 46(2), 172–184.

Tetens, I.,  Birt, C. A., Brink, E., et al. (2020). Food-Based Dietary Guidelines – development of a conceptual framework for future Food-Based Dietary Guidelines in Europe:

British Journal of Nutrition, 124(12), 1338–1344.

Neubig, C. M., Vranken, L., Roosen, J., et al. (2020). Action-related information trumps system information: Influencing consumers’ intention to reduce food waste.

Journal of Cleaner Production, 261, 121126.

Macready, A. L., et al. (2020). Consumer trust in the food value chain and its impact on consumer confidence: A model for assessing consumer trust and evidence from a 5-country study in Europe.

Food Policy, 92, 101880.

Berg, G., Rybakova, D., Fischer, D., et al. (2020). Microbiome definition re-visited: old concepts and new challenges.

Microbiome, 8(1), 103.

Lockyer, S., Cade, J., Darmon, N., et al. (2020). Proceedings of a roundtable event ‘Is communicating the concept of nutrient density important?’

Nutrition Bulletin, 45(1), 74–97.

Schelkle, B., & Galland, Q. (2020). Microbiome Research: Open Communication today, Microbiome applications in the future.

Microorganisms, 8(12), 1960.

Hung, Y., Hieke, S., Grunert, K. G., & Verbeke, W. (2019). Setting policy priorities for Front-of-Pack health claims and symbols in the European Union: expert consensus built by using a Delphi method.

Nutrients, 11(2), 403.

Hieke, S., & Grunert, K. G. (2019). Measuring the effects of health claims and symbols: The CLYMBOL methodological toolbox.

In S. Astley (Ed.), Health claims and food labelling (pp. 94–106). The Royal Society of Chemistry.

Pravst, I., Kušar, A., Miklavec, K., et al. (2019). Use of nutrition and health claims and symbols on prepacked foods in Europe: From consumer exposure to public health implications.

In S. Astley (Ed.), Health claims and food labelling (pp. 79–93). The Royal Society of Chemistry.

Jeruszka-Bielak, M., Kollajtis-Dolowy, A., et al. (2018). Are Nutrition-Related knowledge and Attitudes reflected in lifestyle and health among elderly people? A study across five European countries.

Frontiers in Physiology, 9, 994.

Hartmann, C., Hieke, S., Taper, C., & Siegrist, M. (2017). European consumer healthiness evaluation of ‘Free-from’ labelled food products.

Food Quality and Preference, 68, 377–388.

Hieke, S., Pieniak, Z., & Verbeke, W. (2017). European consumers’ interest in nutrition information on (sugar-free) chewing gum.

Food Quality and Preference, 64, 172–180.

Grunert, K. G., Hieke, S., & Juhl, H. J. (2017). Consumer wants and use of ingredient and nutrition information for alcoholic drinks: A cross-cultural study in six EU countries.

Food Quality and Preference, 63, 107–118.

Timotijevic, L., Acuna‐Rivera, M., et al. (2018). Adolescents’ Perspectives on Personal and Societal Responsibility for Childhood Obesity — The Study of Beliefs through ‘Serious’ Game (PlayDecide).

Children & Society, 32(5), 405–416.

Sanz, Y., Romaní-Perez, M., Benítez-Páez, A., et al. (2018). Towards microbiome-informed dietary recommendations for promoting metabolic and mental health: Opinion papers of the MyNewGut project.

Clinical Nutrition, 37(6), 2191–2197.

Sadler, M. (2017). Foods, Nutrients and Food Ingredients with Authorised EU Health Claims: Volume 3.

Woodhead Publishing.

Hung, Y., Grunert, K. G., Hoefkens, C., Hieke, S., & Verbeke, W. (2017). Motivation outweighs ability in explaining European consumers’ use of health claims.

Food Quality and Preference, 58, 34–44.

Giordani, A., Sadler, C., & Celemín, L. F. (2016). Communication and impact through targeted channels and media.

Trends in Food Science & Technology, 57, 311–315.

Hieke, S., Kuljanic, N., Fernandez, L., et al. (2016). Country differences in the history of use of health claims and symbols.

European Journal of Nutrition & Food Safety, 6(3), 148–168.

Kaur, A., Scarborough, P., Hieke, S., et al. (2016). The nutritional quality of foods carrying health-related claims in Germany, The Netherlands, Spain, Slovenia and the United Kingdom.

European Journal of Clinical Nutrition, 70(12), 1388–1395.

Hieke, S., & Harris, J. L. (2016). Nutrition information and front-of-pack labelling: issues in effectiveness.

Public Health Nutrition, 19(12), 2103–2105.

Hieke, S., Kuljanic, N., Pravst, I., et al. (2016). Prevalence of Nutrition and Health-Related Claims on Pre-Packaged Foods: A Five-Country Study in Europe.

Nutrients, 8(3), 137.

Hieke, S., Palascha, A., Jola, C., Wills, J., & Raats, M. M. (2015). The pack size effect: Influence on consumer perceptions of portion sizes.

Appetite, 96, 225–238.

Raats, M. M., Hieke, S., Jola, C., Hodgkins, C., Kennedy, J., & Wills, J. (2014). Reference amounts utilised in front of package nutrition labelling; impact on product healthfulness evaluations.

European Journal of Clinical Nutrition, 69(5), 619–625.

Harricharan, M., Gemen, R., Celemín, L. F., et al. (2015). Integrating mobile technology with routine dietetic practice: the case of myPace for weight management.

Proceedings of the Nutrition Society, 74(2), 125–129.

Hieke, S., Kuljanic, N., et al.(2015). The role of health‐related claims and health‐related symbols in consumer behaviour: Design and conceptual framework of the CLYMBOL project and initial results.

Nutrition Bulletin, 40(1), 66–72.

Gemen, R., Breda, J., Coutinho, D., et al. (2015). Stakeholder engagement in food and health innovation research programming – key learnings and policy recommendations from the INPROFOOD project.

Nutrition Bulletin, 40(1), 54–65.

Hieke, S., Grunert, K. G., & Wills, J. (2015). Nachhaltige Gütesiegel und ihre Rolle im Verbraucherverhalten.

In Management-Reihe Corporate Social Responsibility (pp. 69–95).

Harricharan, M., Wills, J., Metzger, N., De Looy, A., & Barnett, J. (2014). Dietitian perceptions of low-calorie sweeteners.

European Journal of Public Health, 25(3), 472–476.

Santoro, A., Pini, E., Scurti, M., et al. (2013). Combating inflammaging through a Mediterranean whole diet approach: The NU-AGE project’s conceptual framework and design.

Mechanisms of Ageing and Development, 136–137, 3–13.

Grunert, K. G., Hieke, S., & Wills, J. (2014). Sustainability labels on food products: Consumer motivation, understanding and use.

Food Policy, 44, 177–189.

Gaspar, R., Gorjão, S., Seibt, B., et al. (2013). Tweeting during food crises: A psychosocial analysis of threat coping expressions in Spain, during the 2011 European EHEC outbreak.

International Journal of Human-Computer Studies, 72(2), 239–254.

Traill, W. B., Mazzocchi, M., Niedźwiedzka, B., Shankar, B., & Wills, J. (2013). The EATWELL project: Recommendations for healthy eating policy interventions across Europe.

Nutrition Bulletin, 38(3), 352–357.

Brown, K. A., Hermoso, M., Timotijevic, L., et al. (2012). Consumer involvement in dietary guideline development: opinions from European stakeholders.

Public Health Nutrition, 16(5), 769–776.

Capacci, S., Mazzocchi, M., Shankar, B., et al. (2012). Policies to promote healthy eating in Europe: a structured review of policies and their effectiveness.

Nutrition Reviews, 70(3), 188–200.

Wills, J. M., Bonsmann, S. S. G., Kolka, M., & Grunert, K. G. (2012). European consumers and health claims: attitudes, understanding and purchasing behaviour.

Proceedings of the Nutrition Society, 71(2), 229–236.

Grunert, K. G., Wills, J., Celemín, L. F., et al. (2012). Socio-demographic and attitudinal determinants of nutrition knowledge of food shoppers in six European countries.

Food Quality and Preference, 26(2), 166–177.