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Cook2DIAbeat - Healthier Eating for Type 2 Diabetes Self-Management: Cocreating a Novel Nutrition Education Program with Culinary Medicine
Found in 21 March 2023Cook2DIAbeat - Healthier Eating for Type 2 Diabetes Self-Management: Cocreating a Novel Nutrition Education Program with Culinary Medicine
5 trending alternative protein sources to meat in Europe
Found in 17 March 2023The EU market for alternative proteins has been growing steadily in recent years, with meat and dairy alternative sales increasing by 10% annually between 2010 and 2020.1 But what are the trending “alternative proteins”? This article explains why we should take them seriously and shows five options that may help…
Lab grown meat: how it is made and what are the pros and cons
Found in 17 March 2023There has been a lot of talk about lab-grown meat (also called cultivated or cell-based meat) in the news recently. This article explains what it is, how it’s made, and the barriers that will need to be overcome if we’re ever going to find it in supermarkets in Europe. What…
FoodStories: Impactful food science communication
Found in 15 March 2023FoodStories: Impactful food science communication
Data rights & digital responsibility for the food sector: DRG4Food project promotes new tools on Consumer Rights Day
Found in 14 March 2023Brussels, 15th March 2023 As rapid digital advancements continue to shape the world we live in, market abuses and social injustices pose a significant threat to consumer rights, both in the physical and virtual worlds. Particularly in sensitive systems like the food chain, data-based approaches are important but not easy…
In the news: do artificial sweeteners increase the risk of heart attacks and stroke?
Found in 07 March 2023Recent news stories reported that the low-calorie sweetener erythritol has been linked to an increased risk of heart attack and stroke. Sweeteners, including erythritol, are used in foods to replace sugar and add a sweet taste without (or with very few) calories. So, does this new data suggest we should…
EUFIC presents TrustTracker® results at the 20th Spanish Food Safety & Quality Conference
Found in 06 March 2023Consumer trust is crucial in advancing the EU towards a healthier, more resilient, equitable, and more sustainable food system. In this context, Dr Laura Fernandez, Director General of EUFIC, presented the TrustTracker® at the 20th Spanish Food Safety & Quality conference, organised by AECOC, the association of manufacturers and distributors,…
Multivitamins: benefits & risks for health
Found in 28 February 2023Multivitamins: benefits & risks for health
7 lifestyle tips to help reduce blood pressure
Found in 13 February 2023High blood pressure (or hypertension) is one of the most important risk factors for the development of heart disease and stroke. Our blood pressure can be influenced by many things, including our genes, diseases such as kidney disease, medications and lifestyle. For most of us, lifestyle plays the biggest role…
What is salt and how does it affect our blood pressure?
Found in 10 February 2023Salt has been used to flavour and preserve foods for thousands of years. We all need some salt for good health, but eating too much can increase our blood pressure, increasing our risk of heart disease. Here we discuss how too much salt can increase blood pressure, the relationship between…
EUFIC joins forces with ‘Beans Is How’ to help tackle climate, health & cost‑of‑living crisis
Found in 10 February 2023As pulses are an important part of a nutritious, sustainable, as well as affordable diet, the Beans is How campaign pledges to double the global consumption of beans, peas, pulses, lentils and legumes by 2028. This February, EUFIC joined forces with the movement: “EUFIC is delighted to join the Beans…
Microalgae: what are they and how to grow and use them
Found in 02 February 2023Algae come in many different shapes and sizes – but while most of us would only recognise a few species, many more are becoming increasingly important organisms for our future. Especially microalgae have a huge potential to be seen much more on our plates – as part of a healthy…
In the news: will eating grapes protect you against getting sunburned?
Found in 08 December 2022Recent news stories reported that eating grapes could protect against UV damage (UV radiation is part of the natural energy produced by the sun) that can increase the risk of malignant melanoma, the most serious form of skin cancer. While it is well known that a diet high in fruit,…
Why EUFIC in EU-Funded Projects?
Found in 07 December 2022We 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 2022PLAN’EAT - Food Systems Transformation Towards Healthy and Sustainable Dietary Behaviour
FOODPathS - Co-creating the prototype ‘Sustainable FOOD Systems PArTnersHip’
Found in 06 December 2022FOODPathS - Co-creating the prototype ‘Sustainable FOOD Systems PArTnersHip’
EUFIC symposium on behaviour change: How can we help consumers to make healthier and more sustainable food choices?
Found in 09 November 2022Helping 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 2022Recent 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 2022They 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…
Un único etiquetado en la UE, un objetivo compartido en plena disputa legal
Found in 11 October 2022
In the news: is increased alcohol intake associated with reduced dementia risk?
Found in 07 October 2022Recent 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 2022Brussels, 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 2022Add 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 2022Nitrates 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 2022One 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 2022Preservation 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 2022Wine 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 2022Valencia, 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 2022Amino acids that can be produced by the body and therefore do not need to come from the diet.
No proof? EUFIC questions study suggesting link between vegetarian diets and hip fractures
Found in 29 August 2022
In the news: Is a vegetarian diet linked to hip fractures?
Found in 24 August 2022Recent 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 2022RESTRUCTURE - 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 2022STANCE4HEALTH - Smart Technologies for personAlised Nutrition and Consumer Engagement
ProFuture - Microalgae Protein Ingredients for the Food and Feed of the Future
Found in 16 August 2022ProFuture - 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 2022MicrobiomeSupport - 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 2022Human Microbiome Action - International Human Microbiome Coordination and Support Action
FoodSafety4EU - Multi-stakeholder Platform for Food Safety in Europe
Found in 16 August 2022FoodSafety4EU - Multi-stakeholder Platform for Food Safety in Europe
FOX - Innovative down-scaled FOod processing in a boX
Found in 16 August 2022FOX - Innovative down-scaled FOod processing in a boX
CIRCLES - Controlling mIcRobiomes CircuLations for bEtter food Systems
Found in 16 August 2022CIRCLES - Controlling mIcRobiomes CircuLations for bEtter food Systems
Strength2Food - Strengthening European Food Chain Sustainability by Quality and Procurement Policy
Found in 22 July 2022Strength2Food - Strengthening European Food Chain Sustainability by Quality and Procurement Policy
Front-of-pack nutrition labelling
Found in 08 July 2022Food 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 2022To 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 2022Food, 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…
Increased fish consumption may be associated with skin cancer risk, study finds
Found in 22 June 2022
In the news: Is a high fish intake linked to skin cancer?
Found in 15 June 2022Recent 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 2022EUFIC’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 2022Recent 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 2022Brussels, 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 2022The 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 2022You 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 2022Consumers 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 2022In 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 2022Recent 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 2022You 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 2021Caterers 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 2021Recent 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 20211. 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 20211. 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 2021Available 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 2021Previous 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 2021For 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 2021Globally, 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 2021The 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 2021Stevia 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 2021In 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 2021What 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 2021A 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 2021EUFIC 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 2021Brussels, 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 2021Tracking 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 2021Eggs 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 2021Would 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 2021The 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 2021Whether 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 2021While 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 2021Around 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 2021tough, 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 2021Saturated 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 2021A 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 2021A 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 2021It 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 2021Breastmilk 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…
Microbioma o microbiota, Eufic spiega l’utilità dei microrganismi che vivono nel nostro corpo
Found in 29 July 2021
EU-funded SMARTCHAIN reveals key steps to improve sustainability of short food supply chains
Found in 05 July 2021Brussels, 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 2021Third trimester refers to weeks 27 to 40 of pregnancy.