Press releases
88% of nutrition professionals in Spain agree: plant-based dairy alternatives can be part of a healthy diet, but call for clearer guidance
A new survey conducted by the EUFIC reveals strong support among nutrition professionals in Spain for plant-based dairy alternatives (PBDAs), such as drinks and yoghurts made of legumes (e.g., soy), oats, nuts (e.g., almonds), rice, or coconut, with 88% agreeing that these plant-based alternatives can be part of a healthy diet. In addition, 78% support the inclusion of PBDAs in Spain’s national dietary guidelines. However, opinions varied on whether dietary guidelines should feature only fortified PBDAs or any version.
93 % dos nutricionistas em Portugal concordam: alternativas vegetais aos laticínios podem fazer parte de uma alimentação saudável, mas apelam a uma orientação mais clara
Um novo inquérito realizado pelo Conselho Europeu de Informação Alimentar (EUFIC) mostra um forte e crescente apoio dos profissionais de nutrição em Portugal às alternativas vegetais aos laticínios, tais como bebidas vegetais e alternativas vegetais ao iogurte, por exemplo, soja, aveia, frutos oleaginosos, arroz ou coco. Com 93% dos profissionais inquiridos a concordar que estas alternativas de base vegetal podem fazer parte de uma dieta saudável. Adicionalmente, 76% apoiam a inclusão de alternativas vegetais aos laticínios nas diretrizes alimentares e recomendações nutricionais nacionais. Dos que apoiam a sua inclusão, 62% são a favor da inclusão apenas das alternativas vegetais aos laticínios fortificados com micronutrientes.
93% of nutrition professionals in Portugal agree: plant-based dairy alternatives can be part of a healthy diet, but call for clearer guidance
A new survey conducted by EUFIC shows strong and growing support among nutrition professionals in Portugal for plant-based dairy alternatives (PBDAs), such as drinks and yoghurts made of legumes (e.g., soy), oats, nuts (e.g., almonds), rice, or coconut, with 93% agreeing that these plant-based alternatives can be part of a healthy diet. In addition, 76% support including PBDAs in the national dietary guidelines. Of those who supported their inclusion, 62% were in favour of including only PBDAs that are fortified with micronutrients.
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.
€80M EU-funded Projects Launch Unprecedented Collaboration to Address the Obesity Crisis in Europe
Obesity has reached epidemic proportions, now affecting more than 1 billion people worldwide. In response to this growing crisis, nine EU-backed projects have joined forces leading to the formation of OBEClust: the European Cluster of Obesity Research Projects.
Microbes4SustainableFoods Cluster Secures €45M+ in EU Funding to Drive Innovation in Sustainable Food and Health
As demand for sustainable food grows, microbiome-based innovations like fermented foods support health and the environment. The Microbes4SustainableFoods (M4SF) Cluster leads EU-backed research on food system microbiomes and welcomes MICROBIOMES4SOY and MICROBE to strengthen its mission.
EUFIC launches #SwitchToWholeGrains campaign to challenge consumers to switch to a healthier diet
The European Food Information Council (EUFIC) is launching its Switch to Whole Grains campaign with the support of the Whole Grain Initiative. The science-backed campaign takes place throughout the whole month of November, encouraging consumers to switch to whole grains as part of their daily diet.