Newsroom

Lack of professional consensus hinders public health communications about processed foods
Press releases | 29 June 2022

Lack of professional consensus hinders public health communications about processed foods

Food, nutrition and health experts don’t always agree on terms and concepts surrounding processed foods, according to a new research from the University of Surrey. Published in Frontiers in Nutrition, the research, suggests that food scientific experts and stakeholders need to quickly reach a consensus when it comes to processed foods to benefit consumers and improve health outcomes.

Increased fish consumption may be associated with skin cancer risk, study finds
EUFIC in the media | 22 June 2022 | NutritionInsight.com

Increased fish consumption may be associated with skin cancer risk, study finds

In the news: Is a high fish intake linked to skin cancer?
Behind the headlines | 15 June 2022

In the news: Is a high fish intake linked to skin cancer?

Recent news stories reported that eating two portions of fish a week increases the risk of skin cancer. While eating fish has long been recognized as part of a healthy diet, providing a valuable source of high-quality protein, minerals, vitamins, and omega-3 fatty acids, should you reconsider this long-held belief? Here are a few things to keep in mind when reading the headlines.

In the news: Can a keto diet prevent and treat cancer?
Behind the headlines | 31 May 2022

In the news: Can a keto diet prevent and treat cancer?

#ref1Recent news stories reported that a ketogenic diet – a dietary pattern high in fat and protein while low in carbohydrates – can prevent and treat cancer. While the study behind these news stories adds important insights to the wider scientific effort to cancer prevention and treatment, there are a few things to keep in mind when reading the headlines.

EUFIC granted EU4Health Programme contribution to promote public health in Europe
Press releases | 06 May 2022

EUFIC granted EU4Health Programme contribution to promote public health in Europe

The European Food Information Council (EUFIC) welcomes being awarded the EU4Health (EU4H) Programme operating grant for 2022, as part of the EU’s largest programme to boost public health in Europe. Launched as a response to the Covid-19 pandemic, EU4H is managed by the European Health and Digital Executive Agency (HaDEA), and it is aimed at improving and fostering health in the European Union.

Bridging the gap between healthy and sustainable diets
News | 01 April 2022

Bridging the gap between healthy and sustainable diets

This infographic presents the results of EUFIC's consumer research study that aimed at examining how best to communicate to consumers about healthy and sustainable food.

In the news: will eating more olive oil make you live longer?
Behind the headlines | 19 January 2022

In the news: will eating more olive oil make you live longer?

Recent news stories reported that eating more than half a tablespoon of “olive oil” a day reduces the risk of dying from heart disease and cancer. While olive oil is a core part of the Mediterranean diet which has long been recognised as a source of nutrients and substances associated with good health, there are a few things to keep in mind when reading the headlines.

Titanium dioxide ban comes into force, companies have six months to adjust
EUFIC in the media | 11 January 2022 | Food Ingredients First

Titanium dioxide ban comes into force, companies have six months to adjust

Caterers and restaurants see boost in public trust following pandemic
Press releases | 08 December 2021

Caterers and restaurants see boost in public trust following pandemic

Caterers and restaurants saw a significant boost to public trust in the past year because of the pandemic, according to a new survey of trust in the food industry-funded by EIT Food.

Fatty acid in palm oil associated with spread of cancerous cells
EUFIC in the media | 07 December 2021 | Food Navigator

Fatty acid in palm oil associated with spread of cancerous cells