European Food Information Council (EUFIC)

Many European consumers are consuming more than the recommended amount of added and free #sugars. 🧁 Low- or no-calorie #sweeteners offer a potential alternative for people looking to reduce their intake. Yet consumers are confused about the benefits and risks of sweeteners, and often their perceptions of the health risks of their consumption do not align with the best evidence from the available data on their safety and efficacy. Therefore, stakeholders engaged in communication about the sweetener use need to work together to develop innovative and effective communication strategies to improve communication around the topic to the general public.🤝 On 23 September 2024, EUFIC will host and moderate a multi-stakeholder Communication Lab where a diverse range of stakeholders to engage in a dialogue around best practices for communicating to the general public about health benefits and potential risks of sweetener use. During the communication lab, participants will hear insights on consumer perceptions and media portrayal of sweeteners and have a chance to contribute to several discussions. Register your interest to attend: https://lnkd.in/dS9mEckd European Association for the Study of Obesity (EASO) The European Federation of the Associations of Dietitians (EFAD) Ellie Hadjilucas World Health Organization Office at the EU Bundesinstitut für Risikobewertung safefood European Food Safety Authority (EFSA)  

How can we achieve #FoodSystem sustainability via #entrepreneurship? 💡 On #WorldYouthSkillsDay, hear out the people involved in  #YOUAREIN_EU, an Erasmus Plus project dedicated to fostering entrepreneurial skills among #youth interested in the agri-food industry! 🍊   The aim is to fill the gaps that traditional education at the university often lacks. Focusing on upskilling, the project is developing and innovative training materials and methodologies that enrich food-related courses with essential entrepreneurial skills. 🔧 ⚙️   Check out all the courses available at 🔗 https://www.youarein.eu/ For the full video 👉 https://lnkd.in/ec9ajbf2 Universidade Católica Portuguesa University of Bologna (Alma Mater Studiorum – Università di Bologna) Food Hub Wydział Technologii Żywności SGGW / Instytut Nauk o Żywności SGGW w Warszawie Cristina L.M. Silva Małgorzata Nowacka, Ph.D. Katarzyna Samborska Pedro Xavier Fabio D'Elia Urszula Tylewicz

Join us for the final conference of the #CIRCLESEU EU-funded project, focusing on #microbiome and microbial research and innovation! This event will feature leading speakers from industry, regulation, policy, and academia, presenting: 🎯 Key project outcomes 🔬 Innovative research developments 📈 Emerging trends All aimed at enhancing #FoodProduction and reducing antibiotic use. When? 📅 Sep 17 Where? 📍 Brussels or virtually Secure your place! 🔗 https://lnkd.in/eFM6TjG9

#DidYouKnow there are an estimated 5,000 different types of #FermentedFoods eaten worldwide? 🤯 In honour of #WorldMicrobiomeDay, we’ve written an article in collaboration with the #DominoEU project exploring: ✅ How these foods are made ✅ How fermentation works ✅ Their health benefits ✅ Recommendations ✅ Their safety Check it out!

It's #WorldMicrobiomeDay! Celebrate with our new article in Positive News on #FermentedFoods! 🦠🥒🥬 Guided by Rain Kuldjärv, a food researcher at TFTAK, author & #DominoEU project partner, explore the origins, tasty traditions and potential health benefits of famous fermented foods worldwide, such as kimchi, kombucha, kefir and sauerkraut.

Last week, in anticipation of #WorldMicrobiomeDay, we hosted our Food Facts Webinar on Gut Health and the Microbiome. 🦠 With presentations from Kristina Campbell, author of Gut Health for Dummies, and Rain Kuldjärv, Team Lead at TFTAK, the event aimed to support journalists and science communicators by sharing the latest research on fermented foods and health, and offering tips for effective communication on gut health and the microbiome. You can find the session recording on our YouTube page. For more information on gut health and the microbiome, see the resources below. 𝐄𝐔𝐅𝐈𝐂 𝐚𝐫𝐭𝐢𝐜𝐥𝐞𝐬: 📌What are prebiotics and probiotics, and are they important for health? - https://lnkd.in/ehNacJN8 📌Shaping the gut microbiome through personalised nutrition - https://lnkd.in/e-9i76D2 📌What is the microbiome, and why is it important? - https://lnkd.in/e9HKu_Jn 📌Fermented foods: What are they, and what is their impact on our health? - https://lnkd.in/ettcSBNz 𝐑𝐞𝐬𝐨𝐮𝐫𝐜𝐞𝐬: 📌Gut Health for Dummies by Kristina Campbell - https://lnkd.in/e7KhU6Tk 📌Fermentation. Plain and Simple by Rain Kuldjärv - https://lnkd.in/ezGYGbfC 📌World Microbiome Day resources - https://lnkd.in/dpb8qyTF 📌Gut Microbiota for Health - https://lnkd.in/gCuTaSqP And make sure to join the #FoodFacts group, which connects communicators and experts to enhance the quality of food information in the media and on social media. 🔗 https://lnkd.in/eWhWJeVj

📄 Based on the results of a study carried out by researchers at the Cleveland Clinic in the US, recent news stories reported that the low-calorie sweetener #xylitol has been linked to an increased risk of heart attack and stroke. But does this new data suggest we should avoid products containing xylitol? In response to the coverage for the study, we've posted a new article: 𝐷𝑜𝑒𝑠 𝑡ℎ𝑒 𝑠𝑤𝑒𝑒𝑡𝑒𝑛𝑒𝑟 𝑥𝑦𝑙𝑖𝑡𝑜𝑙 𝑖𝑛𝑐𝑟𝑒𝑎𝑠𝑒 𝑡ℎ𝑒 𝑟𝑖𝑠𝑘 𝑜𝑓 𝑠𝑡𝑟𝑜𝑘𝑒? It provides a summary of the study and highlights some points to note when drawing conclusions: 🔷 In the cohort studies, the participants' blood was sampled after they had fasted overnight, so xylitol levels were likely not related to dietary intake.  🔷 The studies that were carried out did not show that xylitol causes an increased cardiovascular risk. 🔷 The study population may not be representative of the general population. This article is part of # EUFIC's fact-checking initiative, Food Facts, that aims to increase #ScienceLiteracy among the public and improve the quality of the public debate on food & health-related topics.

🚀 With 'gut health' searches at an all-time high and the hashtag '#guthealth' hitting 3B TikTok views, it's time we bring science back to the centre of the conversation!   In preparation for #WorldMicrobiomeDay, #EUFIC is excited to announce a webinar on June 18 to support journalists and science communicators reporting on the topic.   This event will feature presentations by Kristina Campbell, science writer and author of Gut Health for Dummies, and Rain Kuldjärv, Team Lead at TFTAK. They will: 💠 Present the latest scientific developments on fermented foods and health. 💠 Equip participants with skills and tips for aligning their communication on gut health and the microbiome to the latest science.   🖱 If you are a journalist or science communicator focusing on gut health, subscribe now and get the opportunity to ask your burning questions! Join us in promoting #sciencebased information and enhancing public understanding of gut health!   This initiative is part of the Food Facts Network, which aims to facilitate information exchange between media and experts in healthy and sustainable nutrition, food science, and technology.

Want to find out what consumers really know about food? 🤔 Join our one-hour webinar to discover the results of our large-scale consumer survey, conducted along with our collaborators, the Nutrition institute and Sabri Ulker Food Research Foundation, across 7 European countries (🇫🇷,🇩🇪,🇮🇹,🇪🇸,🇸🇮,🇹🇷,🇬🇧). The survey examines consumers' knowledge about #FoodLiteracy. We'll uncover which food myths are most popular and widespread, highlight areas where consumers have knowledge gaps, and explore cultural differences in food literacy. 𝐖𝐡𝐞𝐧? June 25th at 14h CET 𝐖𝐡𝐲 𝐣𝐨𝐢𝐧? Gain valuable insights into consumer mindsets to enhance and prioritise your communication strategies effectively. 𝐅𝐨𝐫 𝐰𝐡𝐨𝐦? This webinar is designed for NGOs, civil society groups, policymakers, health professionals, and researchers in the fields of food, nutrition, and #ScienceLiteracy.

To celebrate and reward chefs and NGOs promoting sustainable food practices, the LIFE Programme's Climate Smart Chefs project introduces the Climate Smart Chefs Award (#CSCAward)! 🏆 This award will recognise outstanding solutions to food sustainability challenges in two categories: 👩🍳👨🍳 Chefs 📍 Local initiatives led by NGOs Apply by June 10th for a chance to win amazing prizes! Fondazione Barilla, ALMA - La Scuola Internazionale di Cucina Italiana, ENAIP NET, JAMK University of Applied Sciences, Nutritics SDG2 Advocacy Hub