EUFIC:very,very,very interesting news!!!

This month:

Understanding food labels
Decoding the nutrition label
Tips for finding allergens in the label
What are E numbers, and should we avoid them in our diet?
"Use by" and "best before" dates: what's the difference?
Food quality logos in Europe

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Understanding food labels

There is a lot of information on food packages and many of us find it a bit overwhelming. Nevertheless, food labels can help us make better decisions, so it is important to learn how to understand them.

There are different kinds of food labels, providing information on nutrition, portion size, allergens, health claims and symbols, sustainability and more.

Learn more



Decoding the nutrition label

Labelling the nutritional content of food is important not only because we have a right to know what is in our food, but also to help us make better choices and follow a healthy, well-balanced diet. Do you know what information you can find on food packages, and what it means?

Learn more



Tips for finding allergens in the label

For those of us with food allergies, checking the label is critical. Mandatory labels list allergenic ingredients used in a product, while precautionary labels warn us when a product may unintentionally contain traces of an allergen, for example, when a product was made in a factory that also handles allergens. Ingredients in a familiar product can change, so remember to check the labels regularly!

Full infographic

What are E numbers, and should we avoid them in our diet?

An E number is simply the code to identify the additive that has been approved by EFSA as safe to use. Plus, it’s a convenient way to label permitted additives across all the languages in the EU.

Watch video




"Use by" and "best before" dates: what's the difference?

While food may not be safe to eat after the “use by” date, the “best before" date is about food quality – it’s normally safe to eat, though the taste, texture, or smell might not be at its best. Trust your senses!

Watch video



Food quality logos in Europe

Ever heard of PDO, PGI and TSG?
In Europe, some agricultural products and foods are labelled with origin and quality logos. They allow us to easily recognise these products, and rely on their authenticity in terms of regional origin or traditional production (e.g. Jamón Serrano, Roquefort cheese, Salame Cremona or Mozzarella).

Learn more

ΕUFIC:Easy evidence based tips for a healthier you

This month:

Tips for a healthier you
Mindless to mindful eating
Stress and food intake
10 healthy lifestyle tips for adults
10 healthy lifestyle tips for kids
Small changes to prevent weight gain
Motivating behaviour change

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Tips for a healthier you

A new year comes often with an attempt at a “new you”. Maintaining the motivation and sticking to decisions to eat healthier or to exercise may seem hard, but there are ways to make it easier. For example, take a 20 min walk every day, rather than aiming ‘to walk more’. Or make it easier to stick to your exercise plans by bringing your sports bag to work.

Pick the tips that fit you and start today.




Mindless to mindful eating

Do you sometimes finish a meal so quickly that you almost forget what you ate? Or ate more than you needed? Gain control over your eating by being mindful of what and how (much) you eat. Small changes can make a big difference.
Learn more




Stress and food intake

Many of us eat more when we’re stressed. Why? We might seek the comfort food gives us or confuse anxiety with hunger. Innovative ways of tackling stress-related eating behaviours could help people control weight and reduce underlying stress.

Learn more




10 healthy lifestyle tips for adults

A way to help prevent diabetes or heart disease is to focus on reducing the risks associated with them. These simple tips will help you follow a healthier diet and have a more active day-to-day life!

Learn more




10 healthy lifestyle tips for kids

Good habits start from a young age, so why not set them up early? In our booklet, children can answer questions about their diet and lifestyle, and pick up healthy tips along the way.

Learn more



Small changes to prevent weight gain

Obesity, which has more than tripled since the 1980s, is strongly linked to diabetes, heart disease and other health problems, causing a huge threat to public health.

Small changes can generate big results. Decreasing portion sizes, choosing foods high in nutrients but low in total calories, cycling to work instead of driving, or taking the stairs instead of an elevator are some ways we can use to try to reduce obesity.Learn more



Motivating behaviour change

The most common chronic health conditions in Europe, like cancer or heart diseases, are strongly linked with lifestyle. Smoking, lack of physical exercise, high calorie intake and excessive alcohol consumption can lead to these diseases.

Changing these behaviours may mean changing long standing habits and may not be easy. This review presents effective approaches to behaviour change, helping health professionals to motivate long-term healthy changes.

Learn more

eufic..this month..

This month:

Food hygiene at home: how to avoid foodborne illness
Safe food storage at home
High school is the right time to introduce life-long food safety habits
What are food additives and why are they necessary?
Which food additives are used in Europe?


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Food hygiene at home: how to avoid foodborne illness

Foodborne illness, often referred to as ‘food poisoning’, is caused by eating food contaminated with illness-causing pathogens, such as bacteria, viruses or toxins. Although food safety measures are vital at every step in our food supply chain, there are many things we can do at home to prevent foodborne illness, such as correctly preparing and storing our food.

By following a few simple tips like washing your hands before and during food preparation and cooking food to safe temperatures, we can all take action to keep our food safe to eat.

Learn more



Safe food storage at home


Keeping our food fresh for longer helps us to avoid getting sick, benefits the environment, and saves us money. Simple steps like following the storage instructions on food labels and knowing how to read dates on your food products can help you to avoid getting sick or wasting food. Use chilled foods before their ‘use by’ date but most foods with a ’best before’ are still safe past this date. Trust your senses!

Learn more



High school is the right time to introduce life-long food safety habits


High school is the ideal time to provide food safety education, as it helps install essential life skills at a time when many students’ face a transition from passive observers of food preparation to starting to cook themselves.

Learn more



What are food additives and why are they necessary?

Food additives are substances added to foods for a specific purpose, for example to add sweetness or colour or to help preserve foods from spoilage.

In the European Union, all food additives are identified by an E-number. An E-number is an assurance that an additive has been approved as safe for use in food, and is a convenient way to label permitted additives on food products across different EU languages. Since food additives are usually added in small amounts, they are often found at the end of the ingredients list.



Which food additives are used in Europe?

In Europe, food additives are grouped into several categories based on the function they perform in food products. Some are used to improve sensory qualities like texture, while others enhance the flavour of foods, control acidity or help keep foods fresh and safe for longer by protecting them against deterioration caused by oxidation and micro-organisms.

A database of all the food additives approved for use in food in the EU and their conditions of use is maintained by the European Commission.

Learn more

EUFIC:update

This month:


No more food to waste
Let’s reduce food waste
Reducing food waste – yes we can! (Q&A)
Food loss and waste reduction initiatives

Should we cut the carbs and opt for fats?

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No more food to waste

Roughly one-third of food produced for human consumption is not eaten. That amounts to 88 million tonnes of food wasted in the EU, estimated to cost 143 billion euros, every year. Food is lost or wasted throughout the supply chain, however, more than half happens at home! 

Food waste is not only an ethical and economic issue but it also depletes the environment of limited natural resources. We can reduce the amount of food wasted, and save money and natural resources, by changing the way we shop, cook, plan meals and store food. 

Learn more

Let’s reduce food waste

Unless we find better solutions, food waste will continue to rise with population growth, demand for food, and increasing affluence. A “waste no food” attitude will make a difference to our purses, and more importantly, to the environment and global economy. We all need to step up the game, every single contribution counts.

Learn more

Reducing food waste – yes we can! (Q&A)

Being a better cook is more than mastering recipes. It’s also getting the most from your food, wasting little and repurposing leftovers in creative, even ingenious ways. Here are some simple practices that help.

Learn more

Food loss and waste reduction initiatives

The magnitude and complexity of the problem of food waste requires collaboration of actors and organisations involved. EUFIC is committed to increase awareness, and provide accessible, appealing and actionable information to help reduce food waste.

SAVE FOOD:
SAVE FOOD is a global network that brings together members to share ideas and generate solutions, across the entire food chain.

RefuCoat:
RefuCoat is a European project that will develop fully-recyclable bio-based food packages in order to reduce landfill waste while extending the shelf life of foods.

NanoPack:
The NanoPack project is developing active antimicrobial packaging to extend food shelf life. This could prevent food-borne illness outbreaks and reduce food waste caused by early spoilage. 

Should we cut the carbs and opt for fats?

Headlines have emerged suggesting low-fat diets could increase our risk of early death by almost 1/4. But are these results relevant to the general European population? Carbohydrates are the body's main source of energy and should be consumed in moderation as part of a healthy and balanced diet.

Learn more

ΕUFIC interesting latest news

This month:

What are noncommunicable diseases?
10 healthy lifestyle tips for adults
10 healthy lifestyle tips for kids
Does too much salt double your risk of heart failure?
Should we forget five-a-day? Not so fast!
EUFIC 2017 - Trust in science in the post-fact era

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What are noncommunicable diseases?

It can’t be emphasized enough that starting healthy habits early on, will pay off later in life.

Noncommunicable diseases (NCDs) are chronic diseases, (including heart disease, diabetes and cancer), which together account for about 85% of all deaths in Europe. Sadly, many of these deaths occur prematurely; before the age of 70 years.

NCDs can largely be prevented, by maintaining a healthy bodyweight and lifestyle. In addition to a healthy diet and engaging in physical activity, this includes reducing the use of alcohol and tobacco.

Learn more



10 healthy lifestyle tips for adults

A way to help prevent NCDs is to focus on reducing the risk factors associated with these diseases. These simple tips will help you follow a healthier diet as well as a more active day-to-day life!

Learn more




10 healthy lifestyle tips for kids

In our booklet, children can answer questions about their diet and lifestyle, and pick-up healthy tips at the same time. It’s as easy as riding a bike, once you’ve got the balance right! (available in 12 languages!).

Download





Does too much salt double your risk of heart failure?

Most people eat too much salt, which can contribute to high blood pressure and increase the risk of heart disease and stroke. But are recent headlines based on unpublished data about salt intake really helpful if the quality of the science can’t be properly assessed?

Learn more




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

Headlines report that 3 portions of fruit and veg are enough – but they are forgetting that portion size matters! Eating five 80 g portions a day reduces our risk of non-communicable diseases and ensures adequate intake of many essential nutrients and fibre.

Learn more




EUFIC 2017 - Trust in science in the post-fact era

This year's annual conference united people from different fields, aiming to find a way of renewing public confidence in science. We learnt that our decision making is driven by emotion rather than reason. In a world saturated with information, it is important that we remain skeptical of claims, take time to think and to review our sources.

Learn more

EUFIC:It is estimated that more than 80% of the adolescents is not active..

This month:

Are we active enough?
What is energy balance?
Physical activity, health and well-being
Barriers to physical activity in young people
A life less sedentary

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Are we active enough?

Regular physical activity is essential for a healthy body and mind. Unfortunately, many of us do not meet the recommended amount of exercise to benefit from these advantages. It is estimated that more than 80% of the adolescents is not active enough.

But there is good news too! Fitting regular exercise into your daily schedule can be easier than you think. Activities like a walk at lunch time, climbing stairs frequently, and cycling or using public transport instead of the car, already bring great health benefits.

Learn more



What is energy balance?

Over time, when more calories are consumed than burned, we are in an energy imbalance, and gain weight. Keep the balance right by moving, reducing portion sizes or eating healthier snacks.



Physical activity, health and well-being

We spend too much time sitting. The recommendation for optimal health is 150 minutes of moderate activity per week - that's just 22 minutes of brisk walking a day. Start today!

Learn more



Barriers to physical activity in young people

Children’s attitudes toward physical activity are shaped early on. It is imperative to encourage and be an example to them from a young age, both in and out of school.

Learn more



A life less sedentary

Recent findings indicate that long periods of sedentary time (i.e. sitting) increases the risk for health problems, even for people who exercise regularly. The solution? Stand up, move more, more often!

Learn more





Other interesting content


Physical activity: are you a weekend warrior?


Tips for a healthier you (video)


Eggs contaminated with fipronil – What do you need to know?

EUFIC News: Why is reading food labels important?

This month:

The importance of reading food labels
Decoding nutrition labels
Quality logos in the EU
Global update on nutrition labelling

Read, share, enjoy!



The importance of reading food labels
Food labels help us choose what to buy - we may want a healthier option, or need to avoid ingredients we are allergic to. Food labels inform us on food ingredients, amounts of calories and nutrients the product has and alert us on allergens. Learn how the labels can help us towards a healthier diet!

Stay tuned






Decoding nutrition labels

Nutrition information on labels can help you make better decisions — if you know what to look for.

Learn more










Quality logos in the EU

Three different logos attest to the specific traditions and qualities of foodstuffs. Can you identify them?

Learn more







Global update on nutrition labelling
Do you want an up-to-date snapshot of nutrition labelling worldwide, emerging trends and remaining knowledge gaps and an overview of research and practical experiences to date? Read our summary and keep an eye for the full report coming soon!

View summary

Ευρωπαϊκό Συμβούλιο Πληροφόρησης για τα Τρόφιμα (EUFIC):Πρόγραμμα OLEUM χρηματοδοτούμενο από την ΕΕ: διασφάλιση της ποιότητας και της γνησιότητας του ελαιολάδου

Πρόγραμμα OLEUM χρηματοδοτούμενο από την ΕΕ: διασφάλιση της ποιότητας και της γνησιότητας του ελαιολάδου

01 December 2016

 Κατά τη διάρκεια των επόμενων τεσσάρων ετών, στο πλαίσιο του προγράμματος OLEUM θα γίνει ανάπτυξηι νέων και βελτίωση ήδη υπαρχουσών ν αναλυτικών μεθόδων για την ανίχνευση περιπτώσεων νοθείας του ελαιόλαδου και τη βελτιίωση της ανταλλαγής τεχνογνωσίας με την εδραίωση μιας ευρείας κοινότητας αποτελούμενης από εργαστήρια και οργανισμούς που δραστηριοποιούνται στον τομέα του ποιοτικού ελέγχου. Οι βελτιώσεις στην ποιότητα, την ασφάλεια και τη γνησιότητα του ελαιολάδου θα ενισχύσουν την εμπιστοσύνη των καταναλωτών και ,εν τέλει, την ανταγωνιστικότητα της αγοράς ελαιολάδου στην ΕΕ.

Νοθεία ελαιολάδου

Η Ευρώπη είναι επί του παρόντος ο μεγαλύτερος παραγωγός ελαιολάδου συγκεντρώνοντας πάνω από το 70% της παγκόσμιας παραγωγής. Ωστόσο, οι χώρες εκτός ΕΕ αυξάνουν την εγχώρια παραγωγή τους, ενισχύοντας έτσι την ανταγωνιστικότητά τους στην παγκόσμια αγορά ελαιολάδου. Αυτή η αυξημένη ανταγωνιστικότητα, σε συνδυασμό με τις διευρυνόμενες αγορές και την έλλειψη αποτελεσματικών και εναρμονισμένων αναλυτικών μεθόδων για τον εντοπισμό περιπτώσεων νοθείας στον τομέα του ελαιολάδου, έχει προκαλέσει σημαντικές αδυναμίες τις οποίες μπορούν να εκμεταλλευτούν .όσοι επιτελούν νοθεία. Η υψηλή τιμή του ελαιολάδου, τα ξεχωριστά οργανοληπτικά χαρακτηριστικά του, καθώς και η φήμη του ως πηγή λιπαρών με υψηλή διατροφική αξία, καθιστά επίσης το ελαιόλαδο στόχο νοθείας ή παράνομης ανάμιξης με άλλα φυτικά έλαια ή σκοπίμως παραπλανητικής σήμανσης των φθηνότερων κατηγοριών ελαιολάδου. Συνεπώς, η νοθεία του ελαιολάδου που αποσκοπεί σε οικονομικό όφελος, αποτελεί μια από τις μεγαλύτερες πηγές νοθείας γεωργικών προϊόντων στην ΕΕ.

Στόχοι του προγράμματος OLEUM

Ο συνολικός στόχος του προγράμματος OLEUM είναι η αποτελεσματικότερη διασφάλισητης ποιότητας και της γνησιότητας του ελαιολάδου με διευκόλυνση της ανίχνευσης και προαγωγή της πρόληψης της νοθείας στον τομέα του ελαιολάδου. Αυτός ο στόχος υποστηρίζεται από τρεις επιμέρους στρατηγικούς στόχους:

1. Την ανάπτυξη νέων και/ή βελτιωμένων αναλυτικών μεθόδων για τη διασφάλιση της ποιότητας και της γνησιότητας του ελαιολάδου.
2. Την ανάπτυξη της τράπεζας δεδομένων OLEUM – μιας online, ολοκληρωμένης βάσης δεδομένων διασφάλισης ποιότητας με αναλυτικές μεθόδους και δεδομένα που αφορούν στο ελαιόλαδο και σχετίζονται με χημικά και οργανοληπτικά χαρακτηριστικά (π.χ. γεύση, οσμή και υφή).
3. Την ανάπτυξη και την υποστήριξη μιας παγκόσμιας κοινότητας εξειδικευμένων εργαστηρίων ανάλυσης του ελαιολάδου, με αποτέλεσμα τη δημιουργία ενός ευρέους δικτύου OLEUM.

Αναμενόμενα αποτελέσματα της έρευνας που διεξάγεται στο πλαίσιο του προγράμματος OLEUM

Η κοινοπραξία των συμμετεχόντων εντόπισε τέσσερα κύρια πεδία που χρήζουν βελτίωσης και πρέπει να αντιμετωπιστούν μέσω της έρευνας και της ανάπτυξης στον τομέα του ελαιολάδου. Η κοινοπραξία του ΟLEUM θα διεξάγει ερευνητικές δραστηριότητες και θα παράγει αποτελέσματα στα εξής τέσσερα πεδία:

• Νομοθετικό και κανονιστικό: Παρά τις τακτικές αναθεωρήσεις, το υφιστάμενο κανονιστικό πλαίσιο δεν είναι πλήρες ούτε επαρκώς αποτελεσματικό αναφορικά με την πρόληψη συνηθισμένων και νέων τύπων νοθείας. Στο πλαίσιο του OLEUM θα αναπτυχθεί μια σειρά δυνητικών λύσεων προκειμένου να βοηθήσει την ΕΕ, τις διεθνείς κανονιστικές αρχές και τους φορείς που είναι αρμόδιοι για τη χάραξη πολιτικής ώστε να βελτιώσουν τα κανονιστικά πρότυπα.
• Αναλυτικό: Στο πλαίσιο του OLEUM θα αναθεωρηθούν υπάρχουσες αναλυτικές μέθοδοι για την αξιολόγηση της ποιότητας του ελαιολάδου και την ανίχνευση περιπτώσεων νοθείας με επισήμανση των μειονεκτημάτων και βελτίωση της απόδοσης και της αποτελεσματικότητάς τους (π.χ. βελτίωση της ευαισθησίας και της ευκολίας στη χρήση, μείωση του χρόνου και του κόστους ανάλυσης). Στο πλαίσιο του προγράμματος θα ενισχυθεί η μεθοδολογία της οργανοληπτικής αξιολόγησης μέσα από μια βελτιωμένη αναπαραγωγιμότητα των αποτελεσμάτων και με ανάπτυξη μιας ποσοτικής διαδικασίας για την υποστήριξή τους. Επίσης, στόχος του OLEUM θα είναι η αναζήτηση νέων αναλυτικών δεικτών για την εξακρίβωση της σύστασης μιγμάτων, την εκτίμηση της φρεσκάδας και της ελάχιστης χρονικής διάρκειας διατήρησης της ποιότητας του ελαιολάδου, καθώς και για τον έλεγχο της συμμόρφωσής του σε σχέση με την δηλωμένη γεωγραφική προέλευση.
• Εναρμόνιση και συντονισμός: Στο πλαίσιο του προγράμματος OLEUM θα προταθούν βελτιώσεις στους διεθνείς κανονισμούς, όπως το να συμπεριληφθούν νέες μέθοδοι και υλικά αναφοράς και να προαχθεί η μεταφορά τεχνογνωσίας σε μια ευρύτερη κοινότητα επιστημόνων που δραστηριοποιούνται στην εξέταση του ελαιολάδου. Η διαδικτυακή, φιλική προς τον χρήστη, βάση δεδομένων του OLEUM θα αποθηκεύει συγκεντρωτικές πληροφορίες για τις υφιστάμενες και τις αναδυόμενες παράνομες πρακτικές και την έρευνα που διεξάγεται τόσο από την κοινοπραξία του OLEUM όσο και από υφιστάμενες αξιόπιστες αλλά διασκορπισμένες πηγές.
• Εμπιστοσύνη των καταναλωτών και της αγοράς: Το πρόγραμμα OLEUM θα ενισχύσει αυξήσει την εμπιστοσύνη των καταναλωτών και της αγοράς στα προϊόντα του ελαιολάδου με την ανάπτυξη μιας απλής, αξιόπιστης και πρακτικά πολυμετοχικής;στρατηγικής για τη διάδοση πληροφοριών, ώστε να συνεισφέρει στη διατήρηση της εικόνας του ελαιολάδου σε παγκόσμια κλίμακα. Η στρατηγική θα περιλαμβάνει τη δημοσίευση ειδικά προσαρμοσμένων ανακοινώσεων προς το κοινό και τη μεταφορά γνώσης και διάδοσης της τεχνογνωσίας στις βιομηχανίες, την επιστημονική κοινότητα και τους ρυθμιστικούς φορείς.

Σχετικά με την κοινοπραξία

Το πρόγραμμα OLEUM ξεκίνησε την 1η Σεπτεμβρίου 2016 και θα διαρκέσει τέσσερα χρόνια. Το πρόγραμμα συντονίζει η καθηγήτρια Tullia Gallina Toschi του Τμήματος Γεωπονικών Επιστημών και Επιστήμης των Τροφίμων του Πανεπιστημίου της Μπολόνια στην Ιταλία. Είκοσι εταίροι από δεκαπέντε χώρες συμπράττουν με εξειδικευμένες γνώσεις και ικανότητεέςστα πεδία της ανάλυσης τροφίμων, της νομοθεσίας των τροφίμων, του σχεδιασμού βιομηχανικού εξοπλισμού, της βιοπληροφορικής, της επικοινωνίας και της ανταλλαγής γνώσεων.

Το OLEUM χρηματοδοτείται από το πρόγραμμα πλαίσιο Ορίζοντας 2020 της ΕΕ για την έρευνα και την καινοτομία στο πλαίσιο της Κοινωνικής Πρόσκλησης 2 – Επισιτιστική ασφάλεια, βιώσιμη γεωργία και δασοκομία, θαλάσσια, ναυτιλιακή έρευνα και έρευνα εσωτερικών υδάτων και βιοοικονομία. Επιχορήγηση με αριθ. 635690.

Ευρωπαϊκό Συμβούλιο Πληροφόρησης για τα Τρόφιμα (EUFIC):Absolute vs. relative risk (Infographic)

Absolute vs. relative risk (Infographic)

01 March 2017

Relative risks are often reported in newspaper headlines, but without the context of absolute (or baseline) risk, this information is meaningless. Absolute risk numbers are needed to understand the implications of relative risks and how specific factors or behaviours affect your likelihood of developing a disease or health condition. This infographic will help you to understand the difference between absolute risks and relative risks, using the example of processed meat consumption and risk of bowel cancer.

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