Eating Rate Has Sustained Effects on Energy Intake From Ultra-Processed Diets, New Study Reveals

A randomized controlled trial (RCT) carried out by researchers from Wageningen University, the Netherlands, has provided new evidence that texture-derived differences in meal eating rate influence energy intake from diets composed of ultra-processed foods (UPFs).

DRG4FOOD & FOODITY Final Conference 2025: A Recipe for Trust in Europe’s Food Future

Take part in the Final Conference of the EU-funded projects DRG4FOOD and FOODITY, taking place at La Tricoterie, Brussels, on 22–23 October 2025, to discover how we can build a food system that citizens trust.

FOODPathS Festival 2025: Building Tomorrow’s Sustainable Food Systems Together

As the demand for sustainable food systems grows more urgent across Europe, the upcoming FOODPathS Festival (20–22 May 2025) in Brussels will unite a diverse stakeholders.

From Classrooms to Kitchens: EU’s COMBINE Project Tackles Food Waste Across Europe

From homes and schools to workplaces and canteens, the COMBINE project supports the EU’s goal to slash food waste by 30% across the Union.

Best Cereal for Weight Loss: Expert Advice on Wholegrain Benefits

Microbioteintestinal : voici la famille d’aliments à privilégier pour l’aider à lutter contre certaines affections

Desmontando mitos: averigua si comer hidratos de carbono engorda

This food swap could extend your lifespan and help you age better - The Mirror

Eight myths about breakfast that scientists want to bust

Ultra-Processed Foods: Consumer perspectives and innovative solutions

Ultra-processed foods (UPFs) are a pressing issue in public discourse—from health concerns to policy discussions—but what do EU consumers really think?