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.
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.
The latest FutureKichen video features the Michelin-starred brothers of Cocina Hermanos Torres, who use the 3D food printer ' Foodini' to prepare creative dishes that would be impossible to do by hand.
FutureKitchen series explains this food tech in Virtual Reality.
WeValueFood develops a network of Food Champions who inspire their peers through sharing knowledge about food on social media. In 2020, Food Champions are recruited in three hubs across Europe: UK, Spain, and Iceland.
The EU-funded project REFUCOAT has successfully developed a new set of innovative and resource-efficient processes for producing bioplastics for food packaging from renewable materials, with a strong potential to replace traditional fossil-based raw materials.
A landmark paper, based on research conducted in the context of the EU-funded project Microbiome Support, highlights the need for a world microbiome biobanking infrastructure.