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Eating the Gap II – Engaging Food Influencers to Bring Change

30 July 2019

These questions were addressed at the latest ‘Eating the Gap’, a series of event –coordinated by EUFIC, which aims to create and collaborate with a network of influencers to further engage consumers in the topics of food technology, sustainability and healthy diets. As part of the Food Ambassadors programme, the…


New food trends come to life this weekend at the Leuven Food Fashion Festival

27 June 2019

What is the role of social media in the way the food is produced and cooked? How are new dietary trends like veganism shaping our food habits? These are some of the questions behind new food trends brought to life at the Food Fashion Festival at Ladeuzeplein in Leuven this…


Games of Food: Educational escape games that make the learning process fun and engaging

07 June 2019

Escape games are an ongoing trend, and the EIT Food funded project Games of Food is using them to design educational experiences for people of all ages to enjoy. EUFIC is coordinating the communication aspects of the project, giving the developed escape games visibility all over Europe. Is your diet…


What are food safety risk assessments and why are they used?

05 June 2019

Food safety affects us all, and in our daily lives we naturally want to avoid food that puts our health at risk. Who evaluates what is safe to eat and what is not? What are their decisions based upon? An explanation can be found by having a closer look at…


MicrobiomeSupport: Harmonising Microbiome Research Methods & Funding Worldwide

21 May 2019

Current research efforts into the microbiome indicates that it harbours a large potential for human and planetary health. Yet the research field is still hampered due to contradictory results, unaligned methods and resource duplication. MicrobiomeSupport is a European Commission funded project which runs from November 2018 to October 2022, is…


The Future Kitchen Virtual Reality Experience

20 May 2019

The VR Future Kitchen project is a series of infotaining VR videos published on Food Unfolded. FoodUnfolded is a global, digital platform that creates and shares original content on the latest food and agricultural innovations. It aims to connect the general public through entertainment and education on the most relevant…


EIT Food: Improving Food Together

20 May 2019

EIT Food is Europe’s leading food innovation initiative, working to make the food system more sustainable, healthy and trusted. The initiative is made up of a consortium of key industry players, startups, research centres and universities from across Europe. It is one of eight Innovation Communities established by the European…


European Congress on Obesity: Takeaways from ECO 2019

09 May 2019

The 26th European Congress on Obesity took place in Glasgow, Scotland, between the 28 April and the 1 May 2019. In collaboration with EASO, member of the EU Platform for Action on Diet, Physical Activity and Health, EUFIC was actively engaged in the event by interviewing the international leading obesity…


NanoPack Antimicrobial Film Extends Shelf Life of Fresh Cherries by 40%

02 May 2019

Source: PR Newswire Providing better fresh produce, bakery products and proteins, by producing packaging for extending their shelf-life and quality, is the core objective of the EU-funded NanoPack Project. The active packaging materials are now being tested with a wide range of products and are showing some remarkable results. Fresh…


SmartChain – smart solutions in short food supply chains

08 April 2019

In recent years, as global food chains have expanded, a large range of terms have been used to illustrate innovative re-organisation of food supply chains aiming at re-connecting producers and consumers, and re-localising agricultural food production. These include short supply chains, among others. Short food supply chains involve by definition…


How to Measure Portion Sizes with your Hands (Infographic)

01 April 2019

A balanced diet is not only about eating the right kinds of foods but also about consuming them in the right amounts. Larger portions may encourage over consumption, which, in turn, may lead to weight gain. However, it can sometimes be difficult to know what a healthy portion is. This…


Iodine deficiency and iodine rich foods to solve the problem

27 March 2019

At the 1992 World Health Assembly, European nations came together to endorse the elimination of iodine deficiency disease. Then in 2002 the United Nations pushed for eradication of iodine deficiency by 2005. Despite significant progress in the last two decades, iodine deficiency in Europe lingers today. Why is iodine important,…


Chromium in the diet

27 March 2019

Chromium is an essential trace element that enhances insulin function and influences carbohydrate, protein and fat metabolism. It has been suggested that chromium could be used as an adjunct to weight loss and to improve blood sugar control in people with diabetes. This article examines current understanding in these areas…


Coeliac disease

27 March 2019

Coeliac disease (also known as gluten-sensitive enteropathy or coeliac sprue) is a condition of the small intestine caused by a complex immunological response provoked by gluten. Gluten is a storage protein found in wheat and other cereals like rye and barley. Coeliac disease manifests as an array of debilitating symptoms…


The importance of omega-3 and omega-6 fatty acids

27 March 2019

The beneficial effects of consuming omega-3 fatty acids are well publicised, but omega-6 fatty acids feature far less in the news. So what are fatty acids and why is it important that we get the balance right? Understanding omega-3 and omega-6 structure About 90% of our dietary fats come in…


SMARTER, SHORTER, STRONGER – Food supply chain in Europe

18 February 2019

EU funded SMARTCHAIN project goes live creating a new European hub for short food supply chains. Today, partners of the European project SMARTCHAIN announced the launch of the web platform where all interested parties will be able to find information on the initiative aiming at fostering and accelerating the shift…


Nanotechnology in Active Food Packaging: Consumers’ Acceptance

18 February 2019

The EU-funded NanoPack project completed an extensive research to examine how active food packaging technologies are perceived by consumers and retailers. Consumers are showing a growing readiness to use innovative nanotechnology-based solutions in the food packaging industry, according to an extensive research carried out in Europe and Asia by the…


The Future of Organic Food Production in the EU

24 January 2019

In the last decade, land area under organic cultivation in the European Union has doubled, while the market has increased four times.1 Farmers, scientists, and policy-makers as well as consumers are interested in improving organic production systems to make them less complex, fairer to small farmers, and more uniform. As…


Organic wine

24 January 2019

Until recently, wine could only be labelled as ‘made of organic grapes’. However, after a new legislation was implemented in 2012 within the EU, it is possible to label wine as an organic food product.1 Organic wine, however, still remains a niche product on the European market. The ORWINE project…


Organic animal-based foods

23 January 2019

Organic food production is often associated with plant-based foods. However, EU legislation also provides detailed guidelines on the production of organic animal-based foods. Meat, fish, milk, eggs, honey, and other products sourced from such animals are considered organic. Breeding and raising organic animals To be called organic, animals have to…


Organic plant-based food

23 January 2019

Of all the organic foods available on the market, plant-based foods are the most well-known and recognised by consumers. Fruits, vegetables, cereals, grains, nuts, mushroom and seaweed, among others, can all fall under the category of organic foods, but they can only be called organic when produced according to rules…


Organic food legislation – should we trust the logo?

23 January 2019

The EU organic logo, while being well recognised by consumers, does not inspire a high degree of trust, as shown by research carried out by the EU-funded project Strength2Food.1 This lack of trust is largely due to poor knowledge on how the organic production system works. This article answers some…


Organic food production – how is it regulated?

23 January 2019

Organic refers to the way farmers grow and process agricultural products. Practices vary worldwide; however, organic foods are generally grown without synthetic pesticides, fertilisers or routine use of antibiotics or growth hormones. This article explains the regulation of organic food production, based on the two main legal frameworks in EU…


CIRCLES kick-starts: from research on microbes to healthy diets

18 December 2018

Microbes offer an untapped potential and could be the key to a better and healthier living. Yet, research and innovation developments on microbiomes remain scarce. To challenge the state of play, the European Union has made the development of innovative applications on microbiomes a priority. In 2018, the EU is…


The Nutritional Value and Health Benefits of Honey

18 December 2018

Honey is a natural ingredient used for its sweetness, energy and potential health benefits. There are hundreds of different honey types such as clover, acacia or manuka, depending on the botanical origin. This article explores how honey is made, describes its composition, and discusses research on its reported health effects.…


Gut microbiota linked to obesity and mental disorders EU-funded project ‘MyNewGut’ finds

17 December 2018

After five years of investigation, the EU project ‘MyNewGut’, comprising thirty organisations from fifteen countries, has released its scientific results on the role played by the gut microbiota on physical and mental health. MyNewGut Project partners at the last MyNewGut Consortium meeting held on 17.10.2018 in Brussels. The research findings…


Gut microbiota’s effect on physical and mental health (MyNewGut)

17 December 2018

Did you know we are almost more bacteria than human? There are over 100 trillion bacteria residing inside our large intestine, making up our gut microbiota.1 These bacteria encode over 100 times more genes than the human genome. Our physical and mental health can be strongly affected by ‘our microbes’,…


The microbiome saga: what does research need to do better?

17 December 2018

In short: Research into the microbiome and its importance to human and environmental health (and disease) is happening on all levels (soils, aquatic environments, animals, humans, etc.), but there are many studies that contradict each other and make meaningful results difficult to come by MicrobiomeSupport (EU-funded project) looks at how…


How to accurately read a scientific paper

12 December 2018

Just because an article cites a scientific study, it doesn’t necessarily mean that the science is high quality. Of course, scientific publications can seem intimidating to read, with their specific and technical language but we can train ourselves to spot unreliable studies. Here are seven things to look for to…


Do you know how to find reliable information online?

12 December 2018

By now, we’ve all heard of fake news. When it comes to nutrition news and health information, which sources can you really trust? Sometimes articles refer to scientific studies, but they actually misrepresent the science. For example, articles may be referring to the “relative risk”, which can make effects appear…


ABC on food processing (Infographic)

28 November 2018

Food processing involves any method that turns fresh foods into food products. One food can be processed in many different ways, whether at home or on an industrial scale. What is the impact of food processing and how to get the most out of processed foods? Learn more about the…


Milk and yoghurt (Infographic)

28 November 2018

Milk is an important source of protein in our diet. Did you know that raw milk may be harmful due to bacteria which causes foodborne illnesses? A short period of heat processing (e.g. pasteurisation) makes milk safe to drink while further food processing turns milk into other products such as…


Frozen Peas (Infographic)

28 November 2018

Out of season? Freezing is a well-known and traditional method of food processing for food preservation. Freezing slows the loss of nutritive qualities and prevents food spoilage. Most foods freeze well. If you are curious about the steps taken to freeze fresh vegetables, look at our example of freezing of…


Canned tomatoes (Infographic)

28 November 2018

Canning is a common food processing method used to preserve fresh foods. The produce is stored in an air-tight can and then sterilised by heating. Convenience, reduction of food waste and a lower price are some of the benefits of canning. Have you ever wondered, how canned tomatoes reached your…


The food system is not ready for the future: how can innovation help?

26 November 2018

In short The European food system is NOT ready for the future. FIT4FOOD2030 (EU funded project) looks at how Research & Innovation can prepare the food system for the future. The FOOD 2030 Platform connects stakeholders at a European, national and local level, and will 1) help policy makers and…


EIT Food London influencer event to discuss ‘food systems of the future’

19 November 2018

When communicating to the public, what are the major challenges in the food system? How can we address them and what gaps exist between issues such as personalized nutrition, food innovation and sustainability, and potential solutions? These are some of the questions the Food and Health Forum will address. The…


‘Making the most of social media for dietitians’: EUFIC training at EFAD 40th anniversary conference

11 October 2018

On September 28 and 29 the European Federation of the Associations of Dietitians (EFAD) celebrated their 40th anniversary at their annual conference in Rotterdam: with over 70 speakers and a specific session tailored for dietetics students, the event presented the latest on both dietetic research and practice. EUFIC was a…


What do you need to know about portion sizes - Q&A

27 September 2018

What is a portion size of food? It is simple! A portion is how much food or drink we choose to eat at each occasion. It could be a lot or a little and depends on the choices we make. While the amount of food we eat is our decision,…


The Milan Urban Food Policy Pact and Mayors Summit: Dr Bettina Schelkle

26 September 2018

Dr Bettina Schelkle, EUFIC Senior Manager for Food and Health Science, joined the 4th annual gathering of the Milan Urban Food Policy Pact in Tel Aviv on September 3-5 as jury member of the ‘Milan Pact Awards’. The Milan Urban Food Policy Pact (MUFPP) is a global commitment to develop…


EUFIC Internship Programme

06 September 2018

At EUFIC, we offer internship programmes within our different teams: Food and Health Science - Please click here to download the latest Internship programme description and requirements Communications - Please click here to download the latest internship programme description and requirements Are you passionate about food, science and communication? Then…


Optimum nutrition for sports performance: macronutrients & micronutrients

28 August 2018

A well-balanced and varied diet will usually be enough to meet the nutritional needs of most physically active people.1 The tips below give advice on how to eat and drink well while being active, to help us feel energetic, perform well and recover faster. A normal diet containing 1,800-2,400 calories…


High performance polyhydroxyalkanoates (PHA) based food packaging solutions (YPACK)

22 August 2018

Innovation in food packaging is crucial to reduce food waste and the environmental footprint of packaging materials. A rough estimate shows that an improvement of shelf life with 20% and 50% respectively, has the potential to reduce food waste by 12.5% - 30% respectively. YPACK will develop bio-degradable and recyclable…


Fostering Integration and Transformation for FOOD 2030 (FIT4FOOD2030)

22 August 2018

FIT4FOOD2030 supports the development and implementation of the European Commission’s FOOD 2030 initiative – to find research and innovation solutions to the challenges facing our food systems, such as obesity, malnutrition, hunger, climate change, scarce resources, and waste through research and innovation. The project does so by: Setting up the…


The Mediterranean diet

13 August 2018

What is the Mediterranean diet? The Mediterranean diet is based on the traditional eating habits from the 1960s of people from countries that surround the Mediterranean Sea, such as Greece, Italy, and Spain, and it encourages the consumption of fresh, seasonal, and local foods.1 The Mediterranean diet is not a…


What is Food Safety?

10 August 2018

Dr Nina McGrath is Senior Manager for Food Safety, European Food Information Council (EUFIC) It’s estimated that in the UK around a million people experience a foodborne illness every year.1 Food can become unsafe when it is contaminated with illness-causing bacteria, viruses, parasites or chemicals. Symptoms range from mild to…


Detoxing: does it really work?

10 August 2018

“Detoxing” has been popular for quite some time. The term usually refers to short‐term interventions that claim to eliminate toxins from the body, improve health, cause rapid weight loss, and make skin glow. These diets include starvation fasts, juice fasts, or single-food diets (e.g. cabbage soup diet). Some diets focus…


The truth about “clean eating”

10 August 2018

The clean-eating movement has been a popular dieting trend for quite some time now. Although not clearly defined, it generally promotes eating more whole foods, fruit and vegetables, unrefined and unprocessed food. Sounds good right? Whilst it’s great that this diet promotes eating more fruit and vegetables, upon closer inspection…


How effective is the ketogenic diet?

10 August 2018

Carbs make you fat, right? This common misconception comes from the claim that carbohydrates are bad for us because they are broken down into glucose, triggering the release of insulin, which helps the body store any excess energy as fat. However, it’s not only carbohydrates that stimulate insulin secretion, protein-…


The DASH diet can help with high-blood pressure

10 August 2018

What is DASH? The Dietary Approaches to Stop Hypertension (DASH) diet was developed by the US National Institutes of Health, as a life-long approach to heart-healthy eating. DASH recommends eating plenty of vegetables, fruits, whole grains, fat-free or low-fat dairy products, fish, poultry, beans, nuts, and vegetable oils; limiting foods…


Can intermittent fasting help you lose weight?

10 August 2018

Intermittent fasting describes a type of dieting that involves periods of routine fasting. This includes alternate-day fasting (ADF), where dieters typically have a ‘fast day’, where energy intake is strongly reduced (or no food is eaten), with a ‘feast’ day, where food is consumed without caloric restriction. Other popular examples…


Fighting food waste by innovative food packaging

19 July 2018

By 2050, the world’s population will have reached 9 billion people. To provide enough nutritious food for everybody, while preserving natural resources, we need to switch to more sustainable food systems. This not only involves changing how we produce food globally, but also reducing food losses and waste in the…


Global update on nutrition labelling (The 2018 edition)

18 July 2018

The European Food Information Council’s latest ‘Global Update on Nutrition Labelling’ is now available for purchase: 265 euros (VAT included)! Labelling the nutritional content of food has become important not simply because the consumer has the right to know what is in food products, but also to help us make…


Food Matters Live 2018, 20-22 November

12 July 2018

Food Matters Live is a unique event dedicated to creating cross-sector connections focused on the future of food, drink and sustainable nutrition. Taking place in London on 20–22 November 2018, the event brings together 800 exhibitors, 400 speakers and thousands of visitors from across the global food, drink and nutraceutical…


Innovative packaging can play a key role to reduce food waste: Dr. Nina McGrath

10 July 2018

Dr. Nina McGrath, Senior Manager for Food Safety at EUFIC, explained why packaging technology holds great potential to reduce food waste at the latest Public Policy Exchange Symposium in Brussels. On July 5 policy makers, academics, industry experts, non-governmental organizations (NGOs) and other key stakeholders gathered for a symposium on…


Why consumers should choose whole grain first: the potential of a EU Whole Grain Partnership

09 July 2018

Christina Sadler, Senior Manager for Nutrition and Health at EUFIC, joined the discussion on why we need a EU Whole Grain Partnership to improve health and well-being in Europe. On June 27 a series of stakeholders from academia, non-governmental organizations (NGOs), industry and public health authorities held a roundtable to…


Tackling food waste: turning nemesis into a saviour

28 June 2018

Dr Milka Sokolović is Head of Food & Health Science, European Food Information Council (EUFIC) The function of food packaging has traditionally been limited to passive protection from external influences, but innovations are quickly changing its role. Packaging is getting active and intelligent, able to monitor and interact with food…


Perceived value of food and portion size are main drivers of food waste: Dr. Sophie Hieke

26 June 2018

Dr. Sophie Hieke, EUFIC Head of Consumer Science, shared best practices and key challenges on consumer behaviour towards food waste at the International Conference ‘Food waste at home and ways to address it', held in Vinius, Lithuania on April 10. Organized by the Lithuanian Consumer Institute (LVI) in the framework…


European Congress on Obesity 2018: What’s new in obesity research?

29 May 2018

EUFIC was back at the 25th European Congress on Obesity (ECO 2018) in Vienna, learning from researchers how their work further helps tackle obesity. This year's topics included science, treatment and public health, with special sessions on stigma, discrimination and childhood obesity. Check out the short videos interviews with obesity…


Vertical Farming – what’s the deal anyway?

28 May 2018

The word farming evokes a range of sentiments. For me, I see images of the sun shining on green, open fields with animals grazing about. Depending where you’re from, this scene may vary, but more or less, we probably have a similar feel. Can the same be said when you…


Promoting physical activity in EU countries: where do we stand?

18 May 2018

A recent study led by the World Health Organization (WHO) assessed the development, implementation, and surveillance strategies of physical activity policies across the 28 EU countries. The analysis revealed that twenty one countries covered at least half of the EU recommendations on health-enhancing physical activity but only 1 country implemented…


Successful programmes to reduce childhood overweight and obesity

03 May 2018

Are you a city mayor, a school principal, or an active parent who cares about a healthy environment for your children? This article will help you to find successful measures that can impact the healthiness of your school or neighbourhood. Childhood and adolescence are critical periods to introduce and stimulate…


Childhood obesity (Infographic)

24 April 2018

Childhood obesity is a major public health challenge. The problem is growing and it is estimated that in Europe, 1 in 3 eleven-year-olds is affected by overweight or obesity. Having healthy habits is not only good for children’s general well-being, but also reduces life-time risks of diabetes and heart disease.…


Are zinc levels in tinned tuna ‘wreaking havoc’ on your gut?

24 April 2018

No, you can relax-your gut will be fine. Recent media headlines claim that tinned tuna contains up to 100x more zinc than deemed safe, negatively impacting the digestive tract and absorption of nutrients. However, the referenced scientific study actually made an error in its calculation results, meaning that reported zinc…


Practical tips for a healthy and sustainable diet

19 April 2018

Eat more fruits and vegetables Eat locally, when in season Avoid eating more than needed, especially treats Swap animal protein for plant-based ones Choose whole grains Choose sustainably sources seafood Eat dairy products in moderation Avoid unnecessary packaging Drink tap water Each of us contributes to the impact that our…


Towards more sustainable diets

19 April 2018

Over 9 billion people are foreseen on Earth by 2050. With an increasing population comes a growing demand for food.1 In addition, many of us, especially in wealthy regions, consume more food than we need, and our diets are rich in animal-based products, a combination that has major negative impacts…


Make the switch to whole grain!​

06 April 2018

Many national dishes are traditionally made with refined grains. Break cultural barriers by switching your favourite recipes to whole grain! Look for the whole grain version in the shops, or why not try making your own? Whole grains can add taste, texture and nutritional value to meals, plus your friends…


What is Glucose-Fructose Syrup? (Q&A)

05 April 2018

Glucose-fructose syrup is a sweetening ingredient widely used in a variety of food products. Read our Q&As for more information about it, how it is made and its impact on our health. What are glucose and fructose? Glucose is a simple sugar, a so-called monosaccharide, because it is made up…


NanoPack to Present Novel Food Packaging at Anuga FoodTec

06 March 2018

The EU-funded NanoPack Project will reveal the results of new antimicrobial efficacy tests that demonstrate the ability of its innovative film to extend bread shelf life by an extra three weeks at Anuga FoodTec, which will take place March 20–23, 2108 in Cologne. During the trade fair, NanoPack will hold…


Food technologies: securing our future food supply

02 February 2018

By 2050, the world’s population is estimated to reach a record over 9 billion people.1 This projected rise, coupled with rapid urbanisation, will create many societal and environmental challenges. Innovative food technologies offer exciting solutions to help us to prepare for the increased strain on agricultural resources, reduce food waste…


High school: The ideal time to introduce food safety habits

15 December 2017

Twenty food safety and youth education experts were interviewed about why they thought it was important to impart food safety education to high school students. One key reason was the students’ imminent departure from home when, often for the first time, they take on sole responsibility for their food’s safety.…


EU Food Additives List (Online Database)

15 December 2017

The list of food additives currently used in the European Union:1 ‘Sweeteners’ give a sweet taste to foods or table-top sweeteners. They are used to make low calorie versions of foods and drinks. Examples: Aspartame (E951) is used to make sweet-tasting low-calorie soft drinks. Sucralose (E955) can be used to…


Annual reports

08 December 2017

Annual reports EUFIC’s accounts are audited yearly. EUFIC's Annual Report 2017 Download EUFIC's Annual Report 2017 Download EUFIC's Annual Report 2016 Download EUFIC's Annual Report 2015 Download EUFIC's Annual Report 2014 Download EUFIC's Annual Report 2013 Download EUFIC's Annual Report 2012 Download EUFIC's Annual Report 2011 Download EUFIC's Annual Report…


Food Hygiene: How to Prevent Foodborne Illness

01 December 2017

While Europe is the global region with the lowest estimated burden from foodborne illness,1 hundreds of thousands of cases are reported in the European Union each year.2 Many people become ill from food prepared or stored incorrectly at home, but the good news is that many cases are mild and…


Should we cut the carbs and opt for fats? 

06 October 2017

Recent media headlines claim that low-fat diets could increase your risk of early death by almost one quarter. Some media went so far as to question the validity of European dietary guidelines based on the results of a single study. However, the coverage is based on a study that mainly…


Should we forget five-a-day? Not so fast!

06 October 2017

Recent media headlines claim that three servings of fruit and veg is enough to live longer. This is based on research looking at consumption of fruit, vegetables and legumes and the link to risk of cardiovascular disease and early death.1 However, on a closer inspection, the results of the study…


Can too much salt double your risk of heart failure?

06 October 2017

Recent media headlines claim that a high salt intake can double your risk of heart failure. However, this reporting is based on unpublished data, so the quality of the science behind the headlines cannot be properly assessed. The study The study, which was presented at the European Society of Cardiology…


Trust in science in the post-fact era

03 October 2017

The EUFIC 2017 annual conference had over 120 attendees and reached 750K impressions on social media! Different stakeholders gathered to exchange their views about the public’s loss of trust in science and the role that we can play in renewing public confidence in science. Throughout the event, live tweets and…


Bio-based food packaging to improve shelf-life of fresh food produce & reduce landfill waste (RefuCoat)

18 September 2017

The RefuCoat project intends to demonstrate a solution for improving the shelf-life of fresh food produce with the use of active substances in films and trays. This project will also reduce landfill waste by developing 2 types of packaging; one fully biodegradable and compostable, and the second one bio-based and…


2017 Fipronil contaminated eggs - Things to know

23 August 2017

Millions of eggs have been removed from supermarket shelves after the discovery that some eggs, originating from farms in the Netherlands, were contaminated with an insecticide called fipronil. So far, contaminated eggs have been found in 16 European countries. No cases of illness from eating contaminated eggs have been recorded,…


Fermented foods for health?

22 August 2017

Fermented foods have been consumed for centuries across the globe. Recently, they have become trendy. What exactly are fermented foods? Are they good for our health? What are fermented foods? Fermented foods have been produced and consumed since the beginning of civilization.1 Our ancestors fermented milk, meat, and vegetables, to…


Can coffee boost more than just your energy levels?

28 July 2017

Maybe, but be cautious about overly bold media headlines.A recent study carried out by Imperial College of London and the UN International Agency for Research on Cancer found that drinking coffee was associated with a lower mortality rate in men and women. Media headlines made claims such as ‘Drink coffee…


Let’s reduce food waste

19 July 2017

Every day, large quantities of food are wasted. Reducing food waste would save money and natural resources, and help feed those in need. In recognition of this global issue, EUFIC has joined the SAVE FOOD initiative, to raise awareness of food waste, its impact, and possible solutions. What a waste!…


Tips to reduce your food waste

18 July 2017

Only buy what you need Understand ‘use by’ vs ‘best before’ dates Use what you have Avoid serving too much Know your moulds Share extra food with others Repurpose waste where possible Around 88 million tonnes of food is wasted in the EU every year, but we can all take…


Publications on behaviour change

06 July 2017

EUFIC is involved in research on behaviour change. Below you see a list of all scientific, peer reviewed publications where EUFIC is an author… Harricharan M, Gemen R, Fernández Celemín L, Fletcher D, de Looy A, Wills JM, Barnett J. Integrating mobile technology with routine dietetic practice: the case of…


Publications on communication

06 July 2017

EUFIC is involved in research on how to best communicate about food. Below you see a list of all scientific, peer reviewed publications where EUFIC is an author… Mariani J, Sadler C. Making the gut microbiome more "human" through targeted communication. Agro Food Industry Hi-Tech 2018;29(6):46-48. Giordani A, Sadler C,…


Is the vegetarian diet more effective for weight loss?

05 July 2017

Recent media headlines claim that a vegetarian diet may be twice as effective for weight loss compared to a conventional diet, according to a study by the Journal of the American College of Nutrition. However, media coverage does not account for study limitations, for instance adherence to the trial diets,…


European Academy of Allergy and Clinical Immunology

05 July 2017

The European Academy of Allergy and Clinical Immunology (EAACI) is a non-profit association of clinicians, researchers and allied health professionals, dedicated to improving the health of people affected by anaphylaxis, food, drug and skin allergy, asthma, allergic rhinitis, occupational allergy, immune deficiencies. Since it’s founding in 1956 EAACI reached 9,000…


Veggie temptations

30 June 2017

A Stanford University study has found that people were more likely to choose vegetable dishes when they carried indulgent names. For example, ‘twisted citrus-glazed carrots’ were more popular than the same dish labelled simply as ‘carrots’, despite no difference in how they were prepared or served. Every weekday of the…


Sustainable protein: Meeting future needs

30 June 2017

In recognition of the need for sustainable food systems, the European Union has committed to reducing greenhouse gas (GHG) emissions, towards a more resource efficient Europe.1,2 Animal farming is a major contributor to GHG emissions, so reducing the amount of animal products we eat (particularly beef), and increasing the efficiency…


10 Healthy Lifestyle Tips for Adults

07 June 2017

Eat a variety of foods Base your diet on plenty of foods rich in carbohydrates Replace saturated with unsaturated fat Enjoy plenty of fruits and vegetables Reduce salt and sugar intake Eat regularly, control the portion size Drink plenty of fluids Maintain a healthy body weight Get on the move,…


The FoodRisC e-resource centre

02 June 2017

The interactive FoodRisC e-resource centre provides relevant information and guidelines for a range of professional communities and stakeholders in different scenarios of food-related risk communication, and suggests concrete strategies for action. The resource centre is aimed at policy makers, food authorities, food industry, NGOs and other stakeholders involved in food…


In case you missed the European Congress on Obesity 2017

22 May 2017

The 24th European Congress on Obesity, took place in the wonderful city of Porto from the 17-20 May, 2017. EUFIC, in collaboration with EASO, has produced short interviews with take home messages. Watch the playlist and enjoy!


Questions and Answers About Childhood Obesity

10 May 2017

1. What is childhood obesity? Childhood obesity is a condition of extreme overweight in children and adolescents. Living with obesity or overweight, consisting mainly of body fat, can lead to health problems, such as cardiovascular disease and type 2 diabetes, sometimes already at an early age. Children may also develop…


Childhood Obesity Review

27 April 2017

Introduction Approximately 42 million children under the age of five are affected by obesity or overweight worldwide.1 Living with obesity at a young age is linked to several health and economic consequences and it is therefore important to study the causes and risk factors and identify the best prevention and…


The Global Initiative on Food Loss and Waste Reduction

26 April 2017

Every day, large quantities of food that could have once been consumed (or have other use) are being wasted. In Europe, an estimated 88 million tonnes of food are discarded every year. The magnitude and complexity of the problem of food losses and waste requires collaboration of actors and organisations…


Safe food storage at home

31 March 2017

Keeping our food fresh for longer helps us to avoid getting sick, benefits the environment, and saves us money. But where and for how long can we store different types of food? What needs to be chilled and what not? Most pre-packed food labels provide storage instructions, but what is…


Nutrition labelling Q&A

29 March 2017

By understanding the nutritional information on a food package, we can make better decisions on which products to choose to meet the needs of our lifestyle and activity level.1 Why read a label? Know what’s inside Food labels help us understand what’s in packaged foods. By law, the label must…


Processed Food: What Is the Purpose of Food Processing?

20 March 2017

In a consumer study carried out by EUFIC, we investigated the understanding of processed foods among participants from the UK. This Q&A summarises the topics explored in the study. What is food processing? Food processing is any method used to turn fresh foods into food products.1 This can involve one…


Wisdom from the European Obesity Summit 2016 (Playlist)

15 March 2017

EUFIC interviewed researchers at the European Obesity Summit 2016 in Gothenburg (Sweden) and asked them how their work contributes to tackling obesity.


Hierarchy of scientific evidence (Infographic)

01 March 2017

The strength of scientific evidence produced by different types of studies (for instance systematic reviews, meta-analyses, randomised control trials, observational research, animal studies, cell studies and expert opinions) can vary. This infographic will help you understand the advantages and limitations of different types of scientific evidence. Download the printable PDF…