Lack of professional consensus hinders public health communications about processed foods
Food, nutrition and health experts don’t always agree on terms and concepts surrounding processed foods, according to a new research from the University of Surrey. Published in Frontiers in Nutrition, the research, suggests that food scientific experts and stakeholders need to quickly reach a consensus when it comes to processed foods to benefit consumers and improve health outcomes.
Increased fish consumption may be associated with skin cancer risk, study finds
Is high fish intake really linked to cancer risk?
EUFIC granted EU4Health Programme contribution to promote public health in Europe
The European Food Information Council (EUFIC) welcomes being awarded the EU4Health (EU4H) Programme operating grant for 2022, as part of the EU’s largest programme to boost public health in Europe. Launched as a response to the Covid-19 pandemic, EU4H is managed by the European Health and Digital Executive Agency (HaDEA), and it is aimed at improving and fostering health in the European Union.
Titanium dioxide ban comes into force, companies have six months to adjust
Caterers and restaurants see boost in public trust following pandemic
Caterers and restaurants saw a significant boost to public trust in the past year because of the pandemic, according to a new survey of trust in the food industry-funded by EIT Food.
Fatty acid in palm oil associated with spread of cancerous cells
Food Imaginarium gets students immersed in the world of tomatoes with all their senses
“Tomatoes are very good for the cells” said a student after finishing the activity Food Imaginarium - learning about food with all senses at the elementary school CEIP Leopoldo Calvo Sotelo in Madrid this October.
Omega-3 zu Omega-6: Das richtige Verhältnis der Fettsäuren
