Newsroom
How are nutrition, the gut microbiome and mental health connected?
NUTRIMIND, a new Horizon Europe-funded project coordinated by EUFIC, launches to explore how nutrition, dietary patterns, the gut microbiome and lifestyle factors may interact with mental health throughout the life course.
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.
How climate change may affect food safety: HOLiFOOD works with six European influencers to explain emerging risks
To mark World Food Safety Day, the EU-funded project brings scientists and digital creators together to help consumers understand how warmer temperatures and extreme weather may influence food safety risks.
“Needs nuance”: EUFIC re-evaluates veganism’s impact on colorectal cancer risk
Should We Finally Ditch Artificial Sweeteners for Good?
Emerging Food Safety Risks in Europe Take Centre Stage at HOLiFOOD & FoodSafeR Final Conference
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 joint final conference of the EU-funded HOLiFOOD and FoodSafeR projects.
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
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.
Infographics About Healthy Eating Can Spark Interest Among Unmotivated Young Adults, New EUFIC Study Finds
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).