Search results for .

Are low-fat or fat-free foods always healthier?

Key Takeaways: “Low-fat” and “fat-free” claims only describe the fat content of a food product, not their overall nutritional quality. Reduced-fat products may contain more added sugar or salt to compensate for taste. It’s recommended to keep our intake of added sugar as low as possible and eat no more…

Does heating food in the microwave cause cancer?

Key takeaways Microwave ovens use non-ionising electromagnetic radiation with wavelengths longer than visible light, which cannot ionise atoms or damage DNA. Microwave energy simply heats food and does not remain in it or make food radioactive. Nutrient losses depend mainly on cooking time, temperature, and water use; microwave cooking can…

Is brown sugar healthier than white sugar?

Key Takeaways Brown sugar is also a refined product made using almost the same production process as white sugar. The main difference is the retention or addition of small amounts of molasses, which affect colour, flavour, and texture. Molasses contain traces of minerals but the quantities found in brown sugar…

April Fools! Sorry… superfoods don’t exist!

We know, we know, you were expecting a mysterious, magical ingredient that would instantly make you healthier. But here’s the truth: the term “superfood” is just a catchy buzzword. While certain foods can be nutritious (e.g., fruits, vegetables, whole grains, and pulses), no single ingredient can replace a balanced diet.…

Emerging Food Safety Risks in Europe Take Centre Stage at HOLiFOOD & FoodSafeR Final Conference

Brussels, 26 March, 2026 — Leading scientists, policymakers, industry representatives and early-career researchers from across Europe will gather on 10–11 June 2026 at Wageningen University & Research (Netherlands) for the final conference of the EU-funded HOLiFOOD and FoodSafeR projects. Bringing together expertise from across the food system, the conference will…

Aureli, V., Grant, F., Aguilar-Martínez, A., et al. (2025). Dietary assessment and dietary guidelines across 11 European Union countries: a review from the PLAN’EAT project

Frontiers in Nutrition, 12, 1699036.

European national references to find information on dietary guidelines and advice

European national references to find information on dietary guidelines and advice

Wild & Edible: A Traveler’s Guide To Seasonal Fruit Foraging Across Europe

Viral posts mislead on Italy’s ‘lab-grown meat’ ban

Kafyra, M. et al. (2026). Advancing Personalized Strategies for Obesity Prevention Through Biologically and Behaviorally Tailored Interventions: The Strategic Framework for the BETTER4U Initiative.

Obesity Reviews, 27(3), e70083.

European obesity research cluster wins EASO Award for collaborative innovation

Brussels, 4th March, 2026 – In occasion of World Obesity Day, the European Cluster of Obesity Research Projects (OBEClust) has been recognised with the EASO Award for Best Collaborative Project at the World Obesity Day Europe Awards 2025. Presented by the European Association for the Study of Obesity (EASO), the…

What journalists need to know about vegan diets and colorectal cancer risk

Food and nutrition studies can be difficult to report on, often arriving with uncertainty, nuance, and pressure for quick headlines. These briefings are designed for journalists, breaking down what the research actually shows and providing clear context to support accurate coverage. A large study has reported a 40% higher relative…

Sugars: Addressing Common Questions

Sugars are common components of our diets. They are found in a wide range of foods and drinks, both naturally and in added form, including in fruit and fruit juices, milk and dairy products, honey, jams and marmalades, soft drinks, ready-meals, vegetable products (e.g. tomato ketchup), desserts, and other sweet…

Daily sugar intake: How many grams of sugar per day?

Sugars are everywhere in our diets. They are found naturally in foods or are added to various foods and drinks. Sources of sugar in our diets include fruits and fruit juices, soft drinks, honey, jams and marmalades, vegetable products (e.g., tomato ketchup), ready-meals, desserts and other sweet treats. Sugars are…

Infographics About Healthy Eating Can Spark Interest Among Unmotivated Young Adults, New EUFIC Study Finds

Brussels, February 24th, 2026 — Young adults who are not motivated to eat healthily can still be engaged with the right type of communication, according to new research from the European Food Information Council (EUFIC). Young adults often face unique dietary challenges, from limited resources and time constraints to social…

Events

Stay up to date with EUFIC’s conferences, webinars, workshops, and trainings.This page is updated throughout the year as new events are announced.

AGRIMED C: AGRIculture Management EDucation towards Climate resilience

AGRIMED C: AGRIculture Management EDucation towards Climate resilience

Cook2DIAbeat: Healthier Eating for Type 2 Diabetes Self-Management: Cocreating a Novel Nutrition Education Program with Culinary Medicine

Cook2DIAbeat: Healthier Eating for Type 2 Diabetes Self-Management: Cocreating a Novel Nutrition Education Program with Culinary Medicine

EUFIC’s Communication Lab #1 on Emulsifiers: combining consumer perceptions, scientific consensus, industrial challenges and safety expertise

Following the successful 2-step Communication Labs on Sweeteners (2024-2025), EUFIC hosted the Communication Lab #1 on Emulsifiers on 25 November 2025 to address EU’s food system’s current communication trends surrounding emulsifiers. The interactive open webinar session featured 4 experts and a qualified audience (184 registered, 60% from industry, 20% from…

Palascha, A., & Chang, B. P. (2026c). Healthy Eating for Young Adults: Communication in Early Stages of Behavior Change.

Journal of Nutrition Education and Behavior.

Grunert, K. G., & Hieke, S. (2025). “Chapter 12: Nudging for more sustainable and healthy food choices: a dual-processing approach with a time perspective”.

In The Elgar Companion to Consumer Behaviour and the Sustainable Development Goals. Cheltenham, UK: Edward Elgar Publishing. (pp. 191–204).

Macready, A. L., Hieke, S., et al. (2025). Why trust is crucial–The moderating role of trust in the relationship between motivation and intention to buy healthy, sustainable and novel foods.

Food Quality and Preference, 126, 105386.

European Food Information Council. (2025). Plant-Based dairy Alternatives: Perspectives from nutrition professionals in Spain.

In www.eufic.org. Retrieved February 3, 2026.

European Food Information Council. (2025). Plant-Based dairy Alternatives: Perspectives from nutrition professionals in Portugal.

In www.eufic.org. Retrieved February 3, 2026.

Abundancia, C., Bosman, L., Capdevila, K. F., et al. (2025b). The Role of Food Information Initiatives in Bringing Microbiome Awareness into the Diet.

In The microbiomes of humans, animals, plants, and the environment (pp. 167–192).

Briazu, R., Bell, L., Dodd, G., et al. (2024b). The effectiveness of personalised food choice advice tailored to an individual’s socio-demographic, cognitive characteristics, and sensory preferences.

Appetite, 201, 107600.

Palascha, A., & Chang, B. P. (2024b). Which messages about healthy and sustainable eating resonate best with consumers with low socio-economic status?

Appetite, 198, 107350.

Mwisomi, E. M., Luminet, O., Chang, B., et al. (2023b). Psychosocial determinants of intentions and behaviour towards edible insects in the South-Western part of the Democratic Republic of Congo.

Cogent Psychology, 10(1).

Aouinait, C., Chang, B., Braun, S., et al. (2022b). Barriers and facilitators of purchasing from short food supply chains in europe: insights from a stakeholder perspective.

International Journal of Food Studies, 11(3), 196–207.

Sadler, C. R., Grassby, T., Hart, K., et al. (2022b). “Even We Are Confused”: A thematic analysis of professionals’ perceptions of processed foods and challenges for communication.

Frontiers in Nutrition, 9, 826162.

Ferrocino, I., Rantsiou, K., McClure, R., et al. (2023b). The need for an integrated multi‐OMICs approach in microbiome science in the food system.

Comprehensive Reviews in Food Science and Food Safety, 22(2), 1082–1103.

Profeta, A., Baune, M., Smetana, S., et al. (2021b). Consumer preferences for meat blended with plant proteins – Empirical findings from Belgium.

Future Foods, 4, 100088.

Timotijevic, L., Astley, S., et al. (2021b). Designing a research infrastructure (RI) on food behaviour and health: Balancing user needs, business model, governance mechanisms and technology.

Trends in Food Science & Technology, 116, 405–414.

Festila, A., Chrysochou, P., Hieke, S., & Massri, C. (2021b). Public sensemaking of active packaging technologies: A feature-based perspective.

Public Understanding of Science, 30(8), 1024–1040.

Janssen, M., at al. (2021b). Changes in food consumption during the COVID-19 pandemic: Analysis of consumer survey data from the first lockdown period in Denmark, Germany, and Slovenia.

Frontiers in Nutrition, 8, 635859.

Profeta, A., Baune, M., Smetana, S., et al. (2021b). Preferences of German Consumers for Meat Products Blended with Plant-Based Proteins.

Sustainability, 13(2), 650.

Sadler, C. R., Grassby, T., Hart, K., Raats, M., Sokolović, M., & Timotijevic, L. (2021b). Processed food classification: Conceptualisation and challenges.

Trends in Food Science & Technology, 112, 149–162.

Ryan, M., Schloter, M., Berg, G., et al. (2020). Development of Microbiome Biobanks – Challenges and opportunities.

Trends in Microbiology, 29(2), 89–92.

D’Hondt, K., Kostic, T., McDowell, R., Eudes, F., Singh, B. K., Sarkar, S., Markakis, M., Schelkle, B., Maguin, E., & Sessitsch, A. (2021). Microbiome innovations for a sustainable future.

Nature Microbiology, 6(2), 138–142.

Baungaard, C., Kok, K. P., Boer, A. C. D., et al. (2021). FIT4FOOD2030: Future‐proofing Europe’s Food Systems with Tools for Transformation and a Sustainable Food Systems Network.

Nutrition Bulletin, 46(2), 172–184.

Tetens, I.,  Birt, C. A., Brink, E., et al. (2020). Food-Based Dietary Guidelines – development of a conceptual framework for future Food-Based Dietary Guidelines in Europe:

British Journal of Nutrition, 124(12), 1338–1344.

Neubig, C. M., Vranken, L., Roosen, J., et al. (2020). Action-related information trumps system information: Influencing consumers’ intention to reduce food waste.

Journal of Cleaner Production, 261, 121126.

Macready, A. L., et al. (2020). Consumer trust in the food value chain and its impact on consumer confidence: A model for assessing consumer trust and evidence from a 5-country study in Europe.

Food Policy, 92, 101880.

Berg, G., Rybakova, D., Fischer, D., et al. (2020). Microbiome definition re-visited: old concepts and new challenges.

Microbiome, 8(1), 103.

Lockyer, S., Cade, J., Darmon, N., et al. (2020). Proceedings of a roundtable event ‘Is communicating the concept of nutrient density important?’

Nutrition Bulletin, 45(1), 74–97.

Schelkle, B., & Galland, Q. (2020). Microbiome Research: Open Communication today, Microbiome applications in the future.

Microorganisms, 8(12), 1960.

Hung, Y., Hieke, S., Grunert, K. G., & Verbeke, W. (2019). Setting policy priorities for Front-of-Pack health claims and symbols in the European Union: expert consensus built by using a Delphi method.

Nutrients, 11(2), 403.

Hieke, S., & Grunert, K. G. (2019). Measuring the effects of health claims and symbols: The CLYMBOL methodological toolbox.

In S. Astley (Ed.), Health claims and food labelling (pp. 94–106). The Royal Society of Chemistry.

Pravst, I., Kušar, A., Miklavec, K., et al. (2019). Use of nutrition and health claims and symbols on prepacked foods in Europe: From consumer exposure to public health implications.

In S. Astley (Ed.), Health claims and food labelling (pp. 79–93). The Royal Society of Chemistry.

Jeruszka-Bielak, M., Kollajtis-Dolowy, A., et al. (2018). Are Nutrition-Related knowledge and Attitudes reflected in lifestyle and health among elderly people? A study across five European countries.

Frontiers in Physiology, 9, 994.

Hartmann, C., Hieke, S., Taper, C., & Siegrist, M. (2017). European consumer healthiness evaluation of ‘Free-from’ labelled food products.

Food Quality and Preference, 68, 377–388.

Hieke, S., Pieniak, Z., & Verbeke, W. (2017). European consumers’ interest in nutrition information on (sugar-free) chewing gum.

Food Quality and Preference, 64, 172–180.

Grunert, K. G., Hieke, S., & Juhl, H. J. (2017). Consumer wants and use of ingredient and nutrition information for alcoholic drinks: A cross-cultural study in six EU countries.

Food Quality and Preference, 63, 107–118.

Timotijevic, L., Acuna‐Rivera, M., et al. (2018). Adolescents’ Perspectives on Personal and Societal Responsibility for Childhood Obesity — The Study of Beliefs through ‘Serious’ Game (PlayDecide).

Children & Society, 32(5), 405–416.

Sanz, Y., Romaní-Perez, M., Benítez-Páez, A., et al. (2018). Towards microbiome-informed dietary recommendations for promoting metabolic and mental health: Opinion papers of the MyNewGut project.

Clinical Nutrition, 37(6), 2191–2197.

Sadler, M. (2017). Foods, Nutrients and Food Ingredients with Authorised EU Health Claims: Volume 3.

Woodhead Publishing.

Hung, Y., Grunert, K. G., Hoefkens, C., Hieke, S., & Verbeke, W. (2017). Motivation outweighs ability in explaining European consumers’ use of health claims.

Food Quality and Preference, 58, 34–44.

Giordani, A., Sadler, C., & Celemín, L. F. (2016). Communication and impact through targeted channels and media.

Trends in Food Science & Technology, 57, 311–315.

Hieke, S., Kuljanic, N., Fernandez, L., et al. (2016). Country differences in the history of use of health claims and symbols.

European Journal of Nutrition & Food Safety, 6(3), 148–168.

Kaur, A., Scarborough, P., Hieke, S., et al. (2016). The nutritional quality of foods carrying health-related claims in Germany, The Netherlands, Spain, Slovenia and the United Kingdom.

European Journal of Clinical Nutrition, 70(12), 1388–1395.

Hieke, S., & Harris, J. L. (2016). Nutrition information and front-of-pack labelling: issues in effectiveness.

Public Health Nutrition, 19(12), 2103–2105.

Hieke, S., Kuljanic, N., Pravst, I., et al. (2016). Prevalence of Nutrition and Health-Related Claims on Pre-Packaged Foods: A Five-Country Study in Europe.

Nutrients, 8(3), 137.

Hieke, S., Palascha, A., Jola, C., Wills, J., & Raats, M. M. (2015). The pack size effect: Influence on consumer perceptions of portion sizes.

Appetite, 96, 225–238.

Raats, M. M., Hieke, S., Jola, C., Hodgkins, C., Kennedy, J., & Wills, J. (2014). Reference amounts utilised in front of package nutrition labelling; impact on product healthfulness evaluations.

European Journal of Clinical Nutrition, 69(5), 619–625.

Harricharan, M., Gemen, R., Celemín, L. F., et al. (2015). Integrating mobile technology with routine dietetic practice: the case of myPace for weight management.

Proceedings of the Nutrition Society, 74(2), 125–129.

Hieke, S., Kuljanic, N., et al.(2015). The role of health‐related claims and health‐related symbols in consumer behaviour: Design and conceptual framework of the CLYMBOL project and initial results.

Nutrition Bulletin, 40(1), 66–72.

Gemen, R., Breda, J., Coutinho, D., et al. (2015). Stakeholder engagement in food and health innovation research programming – key learnings and policy recommendations from the INPROFOOD project.

Nutrition Bulletin, 40(1), 54–65.

Hieke, S., Grunert, K. G., & Wills, J. (2015). Nachhaltige Gütesiegel und ihre Rolle im Verbraucherverhalten.

In Management-Reihe Corporate Social Responsibility (pp. 69–95).

Harricharan, M., Wills, J., Metzger, N., De Looy, A., & Barnett, J. (2014). Dietitian perceptions of low-calorie sweeteners.

European Journal of Public Health, 25(3), 472–476.

Santoro, A., Pini, E., Scurti, M., et al. (2013). Combating inflammaging through a Mediterranean whole diet approach: The NU-AGE project’s conceptual framework and design.

Mechanisms of Ageing and Development, 136–137, 3–13.

Grunert, K. G., Hieke, S., & Wills, J. (2014). Sustainability labels on food products: Consumer motivation, understanding and use.

Food Policy, 44, 177–189.

Gaspar, R., Gorjão, S., Seibt, B., et al. (2013). Tweeting during food crises: A psychosocial analysis of threat coping expressions in Spain, during the 2011 European EHEC outbreak.

International Journal of Human-Computer Studies, 72(2), 239–254.

Traill, W. B., Mazzocchi, M., Niedźwiedzka, B., Shankar, B., & Wills, J. (2013). The EATWELL project: Recommendations for healthy eating policy interventions across Europe.

Nutrition Bulletin, 38(3), 352–357.

Brown, K. A., Hermoso, M., Timotijevic, L., et al. (2012). Consumer involvement in dietary guideline development: opinions from European stakeholders.

Public Health Nutrition, 16(5), 769–776.

Capacci, S., Mazzocchi, M., Shankar, B., et al. (2012). Policies to promote healthy eating in Europe: a structured review of policies and their effectiveness.

Nutrition Reviews, 70(3), 188–200.

Wills, J. M., Bonsmann, S. S. G., Kolka, M., & Grunert, K. G. (2012). European consumers and health claims: attitudes, understanding and purchasing behaviour.

Proceedings of the Nutrition Society, 71(2), 229–236.

Grunert, K. G., Wills, J., Celemín, L. F., et al. (2012). Socio-demographic and attitudinal determinants of nutrition knowledge of food shoppers in six European countries.

Food Quality and Preference, 26(2), 166–177.

Hieke, S., & Wills, J. M. (2012). Nutrition labelling - is it effective in encouraging healthy eating?

CABI Reviews, 1–7.

Verbestel, V., De, S., Marild, S., Bonsmann, S. S. G., Fernndez, L., Gallois, K., Hassel, H., & De, I. (2012). The IDEFICS Intervention Toolbox - a guide to successful obesity prevention at community.

In InTech eBooks.

Bonsmann, S. S. G., & Wills, J. M. (2012). Nutrition Labeling to Prevent Obesity: Reviewing the Evidence from Europe.

Current Obesity Reports, 1(3), 134–140.

Pérez-Cueto, F. J., Aschemann-Witzel, J., Shankar, B., et al. (2011). Assessment of evaluations made to healthy eating policies in Europe: a review within the EATWELL Project.

Public Health Nutrition, 15(8), 1489–1496.

Hodgkins, C., Barnett, J., Wasowicz-Kirylo, G., et al. (2012). Understanding how consumers categorise nutritional labels: A consumer derived typology for front-of-pack nutrition labelling.

Appetite, 59(3), 806–817.

Walsh, M., & Kuhn, S. (2012). Developments in personalised nutrition.

Nutrition Bulletin, 37(4), 380–383.

Rollin, F., Kennedy, J., & Wills, J. (2010). Consumers and new food technologies.

Trends in Food Science & Technology, 22(2–3), 99–111.

Barnett, J., McConnon, A., et al. (2011). Development of strategies for effective communication of food risks and benefits across Europe: Design and conceptual framework of the FoodRisC project.

BMC Public Health, 11(1), 308.

Brown, K. A., Timotijevic, L., Barnett, J., et al. (2011). Micronutrient recommendation stakeholders’ beliefs on dietary guidelines: a qualitative study across six European countries/regions.

European Journal of Clinical Nutrition, 65(7), 872–874.

Bonsmann, S. S. G., Celemín, L. F., Larrañaga, A., Egger, S., Wills, J. M., Hodgkins, C., & Raats, M. M. (2010). Penetration of nutrition information on food labels across the EU-27 plus Turkey.

European Journal of Clinical Nutrition, 64(12), 1379–1385.

Grunert, K. G., Wills, J. M., & Fernández-Celemín, L. (2010). Nutrition knowledge, and use and understanding of nutrition information on food labels among consumers in the UK.

Appetite, 55(2), 177–189.

Bonsmann, S. S. G., Celemín, L. F., & Grunert, K. G. (2010). Food labelling to advance better Education for life.

European Journal of Clinical Nutrition, 64(S3), S14–S19.

Timotijevic, L., Barnett, J., Brown, K., et al. (2010). The process of setting micronutrient recommendations: a cross-European comparison of nutrition-related scientific advisory bodies.

Public Health Nutrition, 14(4), 716–728.

Timotijevic, L., Raats, M. M., Barnett, J., et al. (2010). From micronutrient recommendations to policy: consumer and stakeholder involvement.

European Journal of Clinical Nutrition, 64(S2), S31–S37.

Grunert, K. G., Fernández-Celemín, L., Wills, J. M., Bonsmann, S. S. G., & Nureeva, L. (2010). Use and understanding of nutrition information on food labels in six European countries.

Journal of Public Health, 18(3), 261–277.

Smillie, L., & Blissett, A. (2010). A model for developing risk communication strategy.

Journal of Risk Research, 13(1), 115–134.

Traill, W. B., Shankar, B., Brambila‐Macias, J., et al. (2010). Interventions to promote healthy eating habits: evaluation and recommendations.

Obesity Reviews, 11(12), 895–898.

Wills, J. M., Schmidt, D. B., Pillo-Blocka, F., & Cairns, G. (2009). Exploring global consumer attitudes toward nutrition information on food labels.

Nutrition Reviews, 67, S102–S106.

Wills, Josephine & Grunert, Klaus G & Celemín, Laura & Storcksdieck Genannt Bonsmann, Stefan. (2009). Do European consumers use nutrition labels?

Agro Food Industry Hi-Tech, 20 (5), 60-62. 20.

Grunert, K. G., & Storcksdieck, S. (2009). Nährwertkennzeichnung und ihr Einfluss auf das Verbraucherverhalten.

Z L R - Zeitschrift fuer das Gesamte Lebensmittelrecht, 36(1), 5-16.

Van Kleef, E., Van Trijp, H., Paeps, F., & Fernández-Celemín, L. (2007). Consumer preferences for front-of-pack calories labelling.

Public Health Nutrition, 11(2), 203–213.

Grunert, K. G., & Wills, J. M. (2007). A review of European research on consumer response to nutrition information on food labels.

Journal of Public Health, 15(5), 385–399.

Jung, A. (2006). Quo vadis food risk communication?

Journal of Risk Research, 9(8), 819–821.