Newsroom
High-level event in Valencia sets to shine a spotlight on food loss and waste reduction strategies
Join the High-level event "A multi-stakeholder perspective on food loss and food waste reduction strategies" organised by CEMAS and EUFIC in Valencia on 3 October in person and online.
Uuring: eestlased on toidualase väärinfo eristamises Euroopas nõrgimad
Tänase rahvusvahelise kirjaoskuse päeva puhul algatas Euroopa Toiduteabe Nõukogu toidu- ja terviseteaduse alase kirjaoskuse suurendamise kampaania rõhutamaks selle rolli üldsuse teadlike toitumis- ja elustiilivalikute tegemisel. Kampaania peamine eesmärk on luua tervislikum ja kestlikum ühiskond.
EUFIC Launches Food and Health Science Literacy Campaign to Combat Disinformation in the EU
In the news: do ultra-processed foods increase risk of heart disease and stroke?
Recent news stories have reported that eating ultra-processed food increases the risk of heart attack and stroke, based on results from two new research studies. The use of the degree of processing of foods as an indicator of their healthfulness is a hotly debated topic in nutrition and food science. So, what exactly did these studies find and how do they add to the debate? Here are a few things to keep in mind when reading the headlines.
In the news: does aspartame increase our risk of cancer?
Aspartame is a low-calorie sweetener that is approximately 200 times sweeter than sugar and is used to replace sugar and provide sweetness in energy-reduced food, or food with no added sugars. Recent news stories have raised the alarm that aspartame may be linked to cancer, but there are a few things to keep in mind when reading the headlines.
New tools to advance personalised nutrition released by EU project Stance4Health
Due to unhealthy lifestyles, non-communicable diseases (NCDs) – such as obesity, type 2 diabetes, and heart diseases – are on the rise, representing by far the leading cause of mortality across the EU. To fight this wave, the EU-funded project Stance4Health has worked during the past five years on how personalised nutrition (PN), based on insights from the gut microbiome, can improve human health and well-being.
Early detection of food risks with AI and Big Data
Emerging risks in the food chain are increasingly impacting our daily lives. How can food industry and authorities leverage technologies like AI and Big data in the future to improve both the safety, healthiness and sustainability of our food? The new EU-funded project HOLiFOOD answers this question by using AI and Big Data to develop early warning systems that will protect consumers from food safety risks. It will transform, the risk analysis framework from reactive to proactive, to support the transition to a sustainable and secure food system.
EUFIC urges consumers to consume less, waste less and eat more sustainable plant-based foods
Transforming healthier food for a healthier planet: World Microbiome Day 2023 shines a spotlight on microbiomes for sustainable & healthy diets
To raise awareness of this crucial topic, this year's World Microbiome Day, which takes place once again on June 27th, will focus on celebrating the microbiome's remarkable role in our lives. World Microbiome Day will develop a set of resources that will be available on their website for people to use and carry out a range of activities, including a special online webinar focusing on the importance of diet and the microbiome in terms of health benefits, food production and looking at sustainable food choices and agri-industry systems.
In the news: should we avoid using non-sugar sweeteners for weight loss?
Sweeteners are used in foods to replace sugar and add a sweet taste without (or with very few) calories, are therefore often used by people trying to lose or maintain their weight. However, recent news stories warned against the use of sweeteners, for weight loss. Here are a few things to keep in mind when reading the headlines.