Researchers from the University of Surrey and the European Food Information Council (EUFIC) reviewed over 100 scientific papers to examine if different criteria exist in developing classification systems for processed foods and, if so, what distinguishes them.
EUFIC launches the first-ever Europe-wide fruit and vegetables seasonality interactive tool in the context of the 2021 International Year of Fruits and Vegetables.
Food safety is a top priority for the European Commission. The FoodSafety4EU project will develop and release a multi-stakeholder platform for the future European Food Safety System.
More than 100 stakeholders from academia, civil society, public and private sector gathered in February for the EUFIC – FAO independent Food Systems Dialogue. The report is now available.
There remains a lot of conflicting communication about processed food, blurring the scientific facts, and making it difficult for consumers to make informed choices.
Recent headlines claim that eating meat regularly could increase the risk of having up to 25 different diseases, including heart disease, diabetes and pneumonia. However, there are a few things to keep in mind when reading the study’s conclusions.
Recent news stories claim that eating as much as half an egg a day could increase the risk of early death. Others say that regularly eating yolks could cause cancer, heart attacks and strokes. But before ditching the eggs, there are a few things to keep in mind.