Tasty News

Perceived value of food and portion size are main drivers of food waste: Dr. Sophie Hieke
26 June 2018

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

Dr. Sophie Hieke, EUFIC Head of Consumer Science, explains what are the main reasons behind food waste according to the latest consumer research.

Vertical Farming – what’s the deal anyway?
28 May 2018

Vertical Farming – what’s the deal anyway?

First devised in 1915 by American geologist Gilbert Ellis Bailey, the initial concept of vertical farming was rather understood as a sort of rooftop farming. The definition evolved as vertical farming moved indoors, and while definitions vary, most agree that vertical farming refers to the growing of edible greens in stacked rows in a controlled environment.

Towards more sustainable diets
19 April 2018

Towards more sustainable diets

By 2050, world population is predicted to be over 9 billion. How can sustainable diets help secure enough food for future generations and minimise environmental impact?

What is glucose-fructose syrup? (Q&A)
05 April 2018

What is glucose-fructose syrup? (Q&A)

Glucose-Fructose Syrup is a liquid made of starch, used in the manufacturing of foods and drinks due to its taste and the ability to blend with other ingredients. Is it good or bad for our health?

Food technologies: securing our future food supply
02 February 2018

Food technologies: securing our future food supply

By 2050, the world’s population is estimated to reach a record over 9 billion people. 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 and provide adequate nutrition for all. We explore the potential opportunities for three technologies in contributing towards long-term food security.

High school: The ideal time to introduce food safety habits
15 December 2017

High school: The ideal time to introduce food safety habits

A recent study by researchers from Ontario, Canada indicates that high school students are an important but overlooked audience for safe food handling education. The research highlights that high school is an ideal time to instil food safety knowledge, as many students prepare to make the transition from passive observers to active participants in the kitchen.

Food additives used in the EU
15 December 2017

Food additives used in the EU

A list of food additives used in the European Union.

Should we cut the carbs and opt for fats? 
06 October 2017

Should we cut the carbs and opt for fats? 

Recent media headlines claim that low-fat diets could increase your risk of early death by almost one quarter.  However, the coverage is based on a study that mainly looked at people in lower- and middle- income countries outside Europe, so it may not be relevant for the general European population.

Should we forget five-a-day? Not so fast!
06 October 2017

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

Recent media headlines claim that three servings of fruit and veg is enough to live longer. Should we forget about current recommendations for five portions a day? 

Can too much salt double your risk of heart failure?
06 October 2017

Can too much salt double your risk of heart failure?

A high salt consumption increases our blood pressure- High blood pressure is a risk factor for heart failure. Could decreasing our salt intake prevent our risk of heart failure?