The European Food Information Council : Food facts for healthy choices

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Get Started Dive into the world of vitamins and minerals and find out how micronutrients work in our bodies, how they affect our health and how we can get them from our diet! Learn more We are celebrating EUFIC 25th anniversary and we would like to take a moment to thank you for your support over the years and to share with you our many successes along the way. Read more Empowering people to live a healthier life Learn more Advancing the European conversation on innovation and sustainability in the food sector Learn more Understanding consumer attitudes and behaviour towards food Learn more Be the first to receive our latest materialMost recent Microalgae: producing new food products that consumers accept How bad is eating (red) meat for our health and the environment? The EU Farm to Fork Strategy: Can we make the European food system healthier and sustainable? Plant-based protein: all you need to know to get enough of it What is nutrient density? Have you ever tried a Food Waste diary? Is it safe to eat eggs after the expiration date? Food waste in Europe: statistics and facts about the problem Best before, use by and sell by dates explained What foods should (or not) be stored in the fridge? How to prevent food poisoning: tips & tricks How to reduce food waste at home Healthy pregnancy: what foods to eat when pregnant Healthy pregnancy: foods to avoid when pregnant Healthy weight gain during pregnancy The benefits of breastfeeding for parents and baby Microplastics in food and water – are they harmful to human health? What is the microbiome and why is it important? EU Food Quality Schemes (Infographic) Quality labels: What are EU food quality schemes? Food Quality Schemes: Addressing Common Questions The benefits and sustainability of short food supply chains Short food supply chains: reconnecting producers and consumers Explore Seasonal Fruit and Vegetables in Europe The difference between aerobic and anaerobic exercise Food and coronavirus (COVID-19): what you need to know Plant-based protein sources for vegans and vegetarians (infographic) Are seasonal fruit and vegetables better for the environment? Understanding nutrition information (infographic) What is salt and how does it affect our blood pressure? 7 lifestyle tips to help reduce blood pressure What is dietary fibre and is it beneficial? 10 tips to eat healthy during quarantine or isolation (COVID-19) How to keep healthy while in isolation or quarantine (COVID-19) How much water should you drink per day? Daily sugar intake: How many grams of sugar per day? 9 Proven Benefits of Physical Activity Food Pyramids, Plates and Guides: Building a Balanced Diet What’s Important for Vegetarians and Vegans to Eat? Organic animal-based foods Fighting food waste by innovative food packaging Vertical farming – what’s the deal anyway? 9 practical tips for a healthy and sustainable diet Food technologies: securing our future food supply Food production: A sustainable food supply Uses of Water in Food Production and ProcessingNewsroom EUFIC granted EU4Health Programme contribution to promote public health in Europe Bridging the gap between healthy and sustainable diets In the news: will eating more olive oil make you live longer? Caterers and restaurants see boost in public trust following pandemic In the news: does palm oil increase cancer spread? Food Imaginarium gets students immersed in the world of tomatoes with all their senses Rapid response on food waste needed from all actors - what we can do in our own home EU-funded SMARTCHAIN reveals key steps to improve sustainability of short food supply chains Strength2Food Final Conference launches ‘Sustainable Food Choices’ open online course as it unveils 5-year research and innovation project results EU-funded Strength2Food launches 1st ever Food Quality Schemes (FQS) sustainability Strategic Guide New EUFIC governance sets up organization for the challenges ahead In the news: Will eating one slice of bacon a day increase your risk of dementia? Clarity needed in classification systems for processed foods Eating seasonal and local: EUFIC launches 1st ever Europe-wide interactive fruit and vegetables map FoodSafety4EU: towards a closer food safety collaboration New report released: Outcomes from the EUFIC-FAO UN Food Systems Summit Independent Dialogue EUFIC’s stakeholder workshop on processed foods showcases communication challenges and solutions In the news: Will eating meat increase your risk of having a heart disease, diabetes or pneumonia? In the news: Will eating 3 eggs a week increase your risk of dying young? In the news: Can a weekly portion of fried foods increase the risk of heart disease? EU project OLEUM develops innovative solutions to protect olive oil quality and authenticity Walking the talk: EUFIC-FAO Food Systems Dialogue, February 25 Innovative 3D food printer cuts food waste and boosts creativity in the kitchen Processed foods symposium: How to communicate about what we (don’t) know? EU-funded FIT4FOOD2030 launches innovative toolbox to make food systems more sustainable Polish biotech start-up produces zero-waste rapeseed protein in sustainability breakthrough EIT Food-funded WeValueFood fosters a new generation of Food Champions EU project REFUCOAT recyclable active food packaging opens the way to sustainable and biobased alternatives FOOD MATTERS LIVE 2020 - discussing the future of food & health Landmark paper calls for the need to develop the world’s microbiome biobanking infrastructure Imagining the future of food with Virtual Reality - FutureKitchen webinar Stance4Health: Smart Technologies for personAlised Nutrition and Consumer Engagement Dr Sophie Hieke joins Expert Advisory Panel of Food Navigator Sustainability at the cutting edge: EIT Food-funded FutureKitchen showcases algae plant with negative emissions in latest VR video EU project YPACK develops innovative biodegradable food packaging extending food shelf life WeValueFood - Reconnecting society with food FOX – Food processing in a Box: Innovative local fruit and vegetable processing for a sustainable future ProFuture – Shaping the future of microalgae proteins in food and feed How to make nutrition science more accessible? Three top facts & tips for effective communication Plant-based protein alternatives pave the way for sustainable food patterns Seeing images of vegetables can boost children’s intake – new eBooks launched to encourage children to eat their greens Breaking silos: EUFIC’s upcoming conference to connect nutrition and environmental conversations NanoPack’s Active Food Packaging Shows Impressive Results in Extending Food Shelf Life EUFIC to host 1st ever communication symposium on food-based dietary guidelines at this year’s FENS European Nutrition Conference Eating the Gap II – Engaging Food Influencers to Bring Change New food trends come to life this weekend at the Leuven Food Fashion Festival Games of Food: Educational escape games that make the learning process fun and engaging The Future Kitchen Virtual Reality Experience EIT Food: Improving Food Together NanoPack Antimicrobial Film Extends Shelf Life of Fresh Cherries by 40% SmartChain – smart solutions in short food supply chains CIRCLES kick-starts: from research on microbes to healthy diets The microbiome saga: what does research need to do better?Science Explained What are food safety risk assessments and why are they used? Organic plant-based food How to accurately read a scientific paper The Mediterranean diet Hierarchy of Scientific Evidence (Infographic) Difference Between Hazard and Risk (Infographic) Difference between correlation and causation (Infographic) EUFIC is a non-profit organisation that provides engaging science-based information to inspire and empower healthier and more sustainable food and lifestyle choices. We believe in a world where people live a healthier life because they know how to.CategoriesHealthy livingWhat’s in food?Food productionFood safetyNewsroomCool food planetAbout EUFICWho we areHow we workThe teamArchiveWork at EUFICContactUsing this websiteHelpPrivacy policyDisclaimerTerms of use This site complies with the Health on the Net Foundation Code for trustworthy health information: Verify here. ©en 2022 | RUE DES DEUX EGLISES 14, 3RD FLOOR, 1000 BRUSSELS, BELGIUM |VAT: BE0456866931 | contact:[email protected] | DESIGN:FWD | ILLUSTRATION:POUCE-PIED