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What journalists need to know about vegan diets and colorectal cancer risk
Found in 03 March 2026Food 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
Found in 03 March 2026Sugars 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?
Found in 02 March 2026Sugars 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
Found in 24 February 2026Brussels, 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
Found in 18 February 2026Stay up to date with EUFIC’s conferences, webinars, workshops, and trainings. This page is updated throughout the year as new events are announced. Stay up to date with EUFIC’s conferences, webinars, workshops, and trainings. This page is updated throughout the year as new events are announced. Stay up to date…
AGRIMED C: AGRIculture Management EDucation towards Climate resilience
Found in 16 February 2026AGRIMED 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
Found in 16 February 2026Cook2DIAbeat: 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
Found in 09 February 2026Following 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…
Palascha, A., & Chang, B. P. (2026c). Healthy Eating for Young Adults: Communication in Early Stages of Behavior Change.
Found in 06 February 2026Journal of Nutrition Education and Behavior.
Grunert, K. G., & Hieke, S. (2025). “Chapter 12: Nudging for more sustainable and healthy food choices: a dual-processing approach with a time perspective”.
Found in 06 February 2026In The Elgar Companion to Consumer Behaviour and the Sustainable Development Goals. Cheltenham, UK: Edward Elgar Publishing. (pp. 191–204).
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.
Found in 06 February 2026Food Quality and Preference, 126, 105386.
European Food Information Council. (2025). Plant-Based dairy Alternatives: Perspectives from nutrition professionals in Spain.
Found in 06 February 2026In www.eufic.org. Retrieved February 3, 2026.
European Food Information Council. (2025). Plant-Based dairy Alternatives: Perspectives from nutrition professionals in Portugal.
Found in 06 February 2026In 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.
Found in 06 February 2026In 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.
Found in 06 February 2026Appetite, 201, 107600.
Palascha, A., & Chang, B. P. (2024b). Which messages about healthy and sustainable eating resonate best with consumers with low socio-economic status?
Found in 06 February 2026Appetite, 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.
Found in 06 February 2026Cogent 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.
Found in 06 February 2026International 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.
Found in 06 February 2026Frontiers 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.
Found in 06 February 2026Comprehensive 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.
Found in 06 February 2026Future 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.
Found in 06 February 2026Trends 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.
Found in 06 February 2026Public 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.
Found in 06 February 2026Frontiers 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.
Found in 06 February 2026Sustainability, 13(2), 650.
Sadler, C. R., Grassby, T., Hart, K., Raats, M., Sokolović, M., & Timotijevic, L. (2021b). Processed food classification: Conceptualisation and challenges.
Found in 06 February 2026Trends in Food Science & Technology, 112, 149–162.
Ryan, M., Schloter, M., Berg, G., et al. (2020). Development of Microbiome Biobanks – Challenges and opportunities.
Found in 06 February 2026Trends 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.
Found in 06 February 2026Nature 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.
Found in 06 February 2026Nutrition 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:
Found in 06 February 2026British 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.
Found in 06 February 2026Journal 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.
Found in 06 February 2026Food Policy, 92, 101880.
Berg, G., Rybakova, D., Fischer, D., et al. (2020). Microbiome definition re-visited: old concepts and new challenges.
Found in 06 February 2026Microbiome, 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?’
Found in 06 February 2026Nutrition Bulletin, 45(1), 74–97.
Schelkle, B., & Galland, Q. (2020). Microbiome Research: Open Communication today, Microbiome applications in the future.
Found in 06 February 2026Microorganisms, 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.
Found in 06 February 2026Nutrients, 11(2), 403.
Astley, S. (2019b). Health claims and food labelling.
Found in 06 February 2026Royal Society of Chemistry.
Astley, S. (2019). Health claims and food labelling.
Found in 06 February 2026Royal 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.
Found in 06 February 2026Frontiers in Physiology, 9, 994.
Hartmann, C., Hieke, S., Taper, C., & Siegrist, M. (2017). European consumer healthiness evaluation of ‘Free-from’ labelled food products.
Found in 06 February 2026Food Quality and Preference, 68, 377–388.
Hieke, S., Pieniak, Z., & Verbeke, W. (2017). European consumers’ interest in nutrition information on (sugar-free) chewing gum.
Found in 06 February 2026Food 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.
Found in 06 February 2026Food 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).
Found in 06 February 2026Children & 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.
Found in 06 February 2026Clinical Nutrition, 37(6), 2191–2197.
Sadler, M. (2017). Foods, Nutrients and Food Ingredients with Authorised EU Health Claims: Volume 3.
Found in 06 February 2026Woodhead Publishing.
Hung, Y., Grunert, K. G., Hoefkens, C., Hieke, S., & Verbeke, W. (2017). Motivation outweighs ability in explaining European consumers’ use of health claims.
Found in 06 February 2026Food Quality and Preference, 58, 34–44.
Giordani, A., Sadler, C., & Celemín, L. F. (2016). Communication and impact through targeted channels and media.
Found in 06 February 2026Trends 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.
Found in 06 February 2026European 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.
Found in 06 February 2026European Journal of Clinical Nutrition, 70(12), 1388–1395.
Hieke, S., & Harris, J. L. (2016). Nutrition information and front-of-pack labelling: issues in effectiveness.
Found in 06 February 2026Public 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.
Found in 06 February 2026Nutrients, 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.
Found in 06 February 2026Appetite, 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.
Found in 06 February 2026European 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.
Found in 06 February 2026Proceedings 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.
Found in 06 February 2026Nutrition 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.
Found in 06 February 2026Nutrition Bulletin, 40(1), 54–65.
Hieke, S., Grunert, K. G., & Wills, J. (2015). Nachhaltige Gütesiegel und ihre Rolle im Verbraucherverhalten.
Found in 06 February 2026In 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.
Found in 06 February 2026European 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.
Found in 06 February 2026Mechanisms 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.
Found in 05 February 2026Food 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.
Found in 05 February 2026International 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.
Found in 05 February 2026Nutrition 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.
Found in 05 February 2026Public 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.
Found in 05 February 2026Nutrition 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.
Found in 05 February 2026Proceedings 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.
Found in 05 February 2026Food Quality and Preference, 26(2), 166–177.
Hieke, S., & Wills, J. M. (2012). Nutrition labelling - is it effective in encouraging healthy eating?
Found in 05 February 2026CABI Reviews, 1–7.
Verbestel, V., De, S., Marild, S., Bonsmann, S. S. G., Fernndez, L., Gallois, K., Hassel, H., & De, I. (2012). The IDEFICS Intervention Toolbox - a guide to successful obesity prevention at community.
Found in 05 February 2026In InTech eBooks.
Bonsmann, S. S. G., & Wills, J. M. (2012). Nutrition Labeling to Prevent Obesity: Reviewing the Evidence from Europe.
Found in 05 February 2026Current Obesity Reports, 1(3), 134–140.
Pérez-Cueto, F. J., Aschemann-Witzel, J., Shankar, B., et al. (2011). Assessment of evaluations made to healthy eating policies in Europe: a review within the EATWELL Project.
Found in 05 February 2026Public Health Nutrition, 15(8), 1489–1496.
Hodgkins, C., Barnett, J., Wasowicz-Kirylo, G., et al. (2012). Understanding how consumers categorise nutritional labels: A consumer derived typology for front-of-pack nutrition labelling.
Found in 05 February 2026Appetite, 59(3), 806–817.
Walsh, M., & Kuhn, S. (2012). Developments in personalised nutrition.
Found in 05 February 2026Nutrition Bulletin, 37(4), 380–383.
Rollin, F., Kennedy, J., & Wills, J. (2010). Consumers and new food technologies.
Found in 05 February 2026Trends in Food Science & Technology, 22(2–3), 99–111.
Barnett, J., McConnon, A., et al. (2011). Development of strategies for effective communication of food risks and benefits across Europe: Design and conceptual framework of the FoodRisC project.
Found in 05 February 2026BMC Public Health, 11(1), 308.
Brown, K. A., Timotijevic, L., Barnett, J., et al. (2011). Micronutrient recommendation stakeholders’ beliefs on dietary guidelines: a qualitative study across six European countries/regions.
Found in 05 February 2026European Journal of Clinical Nutrition, 65(7), 872–874.
Bonsmann, S. S. G., Celemín, L. F., Larrañaga, A., Egger, S., Wills, J. M., Hodgkins, C., & Raats, M. M. (2010). Penetration of nutrition information on food labels across the EU-27 plus Turkey.
Found in 05 February 2026European Journal of Clinical Nutrition, 64(12), 1379–1385.
Grunert, K. G., Wills, J. M., & Fernández-Celemín, L. (2010). Nutrition knowledge, and use and understanding of nutrition information on food labels among consumers in the UK.
Found in 05 February 2026Appetite, 55(2), 177–189.
Bonsmann, S. S. G., Celemín, L. F., & Grunert, K. G. (2010). Food labelling to advance better Education for life.
Found in 05 February 2026European Journal of Clinical Nutrition, 64(S3), S14–S19.
Timotijevic, L., Barnett, J., Brown, K., et al. (2010). The process of setting micronutrient recommendations: a cross-European comparison of nutrition-related scientific advisory bodies.
Found in 05 February 2026Public Health Nutrition, 14(4), 716–728.
Timotijevic, L., Raats, M. M., Barnett, J., et al. (2010). From micronutrient recommendations to policy: consumer and stakeholder involvement.
Found in 05 February 2026European Journal of Clinical Nutrition, 64(S2), S31–S37.
Grunert, K. G., Fernández-Celemín, L., Wills, J. M., Bonsmann, S. S. G., & Nureeva, L. (2010). Use and understanding of nutrition information on food labels in six European countries.
Found in 05 February 2026Journal of Public Health, 18(3), 261–277.
Smillie, L., & Blissett, A. (2010). A model for developing risk communication strategy.
Found in 05 February 2026Journal of Risk Research, 13(1), 115–134.
Traill, W. B., Shankar, B., Brambila‐Macias, J., et al. (2010). Interventions to promote healthy eating habits: evaluation and recommendations.
Found in 05 February 2026Obesity Reviews, 11(12), 895–898.
Wills, J. M., Schmidt, D. B., Pillo-Blocka, F., & Cairns, G. (2009). Exploring global consumer attitudes toward nutrition information on food labels.
Found in 05 February 2026Nutrition Reviews, 67, S102–S106.
Wills, Josephine & Grunert, Klaus G & Celemín, Laura & Storcksdieck Genannt Bonsmann, Stefan. (2009). Do European consumers use nutrition labels?
Found in 05 February 2026Agro Food Industry Hi-Tech, 20 (5), 60-62. 20.
Grunert, K. G., & Storcksdieck, S. (2009). Nährwertkennzeichnung und ihr Einfluss auf das Verbraucherverhalten.
Found in 05 February 2026Z L R - Zeitschrift fuer das Gesamte Lebensmittelrecht, 36(1), 5-16.
Van Kleef, E., Van Trijp, H., Paeps, F., & Fernández-Celemín, L. (2007). Consumer preferences for front-of-pack calories labelling.
Found in 05 February 2026Public Health Nutrition, 11(2), 203–213.
Grunert, K. G., & Wills, J. M. (2007). A review of European research on consumer response to nutrition information on food labels.
Found in 05 February 2026Journal of Public Health, 15(5), 385–399.
Jung, A. (2006). Quo vadis food risk communication?
Found in 05 February 2026Journal of Risk Research, 9(8), 819–821.
Fernández-Celemín, L., & Jung, A. (2006). What should be the role of the media in nutrition communication?
Found in 05 February 2026British Journal of Nutrition, 96(S1), S86–S88.
Healthy Eating For Young Adults: Communication in Early Stages of Behaviour Change (2024)
Found in 27 January 2026Communication about healthy eating is often targeted at those who are interested in eating healthily. But what about those who are less interested? To make sure no one is left behind, the HEYA (Healthy Eating for Young Adults) research project was designed to investigate the food-related communication needs, preferences, and…
Are all ultra-processed foods bad for you?
Found in 19 December 2025Key takeaways: Ultra-processed foods (UPF) cover a huge range of products: from fizzy drinks and sweets to whole grain bread and fortified dairy alternatives. Lumping them all together under one label can be misleading. Not all UPFs affect health the same way. Their impact depends on their type, nutritional value…
Are fresh fruits and vegetables better than frozen, canned, and dried?
Found in 19 December 2025Key takeaways: Fresh, frozen, canned, and dried fruits and vegetables are all nutritious and count toward your 5-a-day. Choose no-added-sugar canned fruit and lower-salt vegetables when possible (<0.3 g salt/100 g). Frozen and canned fruits and vegetables are nutritionally comparable to their fresh counterparts and sometimes superior. Because they last…
Should you avoid eggs because they’re high in cholesterol?
Found in 19 December 2025Key takeaways: Dietary cholesterol from eggs doesn’t directly result in higher blood cholesterol levels for everyone. Most healthy adults can safely enjoy 1-2 eggs/day within a balanced diet. Around 30% of people are “cholesterol hyperabsorbers”, meaning they absorb more cholesterol from their diets due to genetic differences and are at…