All Hands on Biotech: Rethinking Agri-Food Sustainable Competitiveness – Event

News

On Tuesday 14th October, the EuroFIR team attended the hybrid conference All Hands on Biotech: Rethinking Agri-Food Sustainable Competitiveness, hosted by the European Food Forum at the European Parliament in Brussels (BE).
The event brought together policymakers, industry leaders, researchers, and civil society representatives to discuss how biotechnology can support the green transition, strengthen food security, and reduce Europe’s dependence on fossil fuels.

From Farmers to Consumers: How Biotechnology Can Address Food System Challenges.
The first session was opened by MEP Morten Løkkegaard (Denmark, Renew Europe), who outlined the current state of the European biotech industry and highlighted its crucial role in driving decarbonisation and innovation across the agri-food chain. Industry representatives followed with insights into cutting-edge applications of biotechnology.
Tijn van Vugt (Belgium, Food Fermentation Europe) emphasised the importance of bridging research and industry to scale emerging technologies such as precision fermentation—a rapidly advancing area with potential to boost food security and sustainability. This approach is also central to FlavourFerm, in which EuroFIR is a partner, which aims to enhance flavour, quality, and sustainability in plant-based and fermented foods. Continuing on this theme, Anne Klock (Netherlands, DSM-Firmenich) showcased cheese production as a practical example of biotechnology in action. She demonstrated how process optimisation and product innovation can increase competitiveness and funding opportunities through collaboration and scientific excellence.

Biotech Act: Which Policy Enablers Does Europe Need to Reap the Full Potential of Agri-Food Biotech?
The second panel focused on the policy landscape shaping biotechnology in Europe. Representatives from the European Commission and the Council of the EU Presidency discussed current frameworks and ongoing reforms aimed at simplifying administrative procedures and improving access to funding, particularly for SMEs. Søren Boserup Lauritsen (Denmark, EU Council Presidency) and Sergio Strozzi (Italy, Ministry of Foreign Affairs) both underscored the need to reduce bureaucracy, enhance financing for start-ups, and foster partnerships linking investors, innovators, and policymakers.
Claire Skentelbery (Belgium, EuropaBio) highlighted the importance of maintaining Europe’s high safety standards while harmonising regulations to attract greater investment—especially for smaller companies. From the consumer perspective, Ens Brookman (Belgium, Euroconsumers) stressed how engaged consumers can drive market transformation by supporting brands that involve them in product development and commit to transparency and trust.
In closing, the Danish EU Council Presidency called for a systems-thinking approach to shape Europe’s biotech future—one that brings all stakeholders together to co-create smarter, greener, and more competitive agri-food policies. The conference reinforced a clear message: collaboration across sectors is essential to unlock the full potential of biotechnology for a sustainable and resilient food system.

From Excess to Impact: Reducing Food Waste and Feeding Communities

News

On September 30th, EuroFIR took part in the hybrid event “From Excess to Impact: Reducing Food Waste and Feeding Communities,” held at the European Parliament to mark the International Day of Awareness of Food Loss and Waste. Organized jointly by European Food Forum and The European Food Banks Federation (FEBA, by its French acronym) the event brought together policymakers, industry leaders, and civil society to discuss one key question:

How can Europe keep reducing food waste while ensuring no one goes hungry?

To open the debate Olivér Várhelyi (HU) EU Commissioner for Health and Animal Welfare, called on everyone to take responsibility by cutting food waste and educating younger generations about sustainability and responsible consumption.

What Europe’s leaders had to say.

Several Members of the European Parliament (MEPs) shared their perspectives throughout the session. Anna Zalewska (PL, ECR), Rapporteur on the Waste Framework Directive, outlined the EU’s upcoming targets: by 2030, food manufacturers should reduce waste by 10%, and the hospitality and household sectors by 30%.

To reach these goals, collaboration will be key. Thus, MEP Mario Furore (IT, GUE/NGL) emphasized food redistribution as a practical way to fight both waste and food insecurity. Building upon this idea, Ana Miranda Paz (ES, Greens/EFA) framed food waste reduction as a moral obligation, tying it to the concept of food sovereignty, empowering citizens and ensuring fair access to food through sustainable practices.

Representing the European Commission, Klaus Berend (BE, DG SANTE) and Ruth Paserman (BE, DG EMPL) shared the roadmap for implementing the new Food and Textile Waste Directive. They explained how the law can impact food banks in each EU member state and stressed the importance of consulting national federations to ensure fair and effective implementation.

Food banks: leading by example.

MEPs Stefan Köhler (DE, EPP) and Pietro Fiocchi (IT, ECR), on behalf of the European Food Forum, thanked FEBA for co-organizing the event and highlighted the essential work of food banks in tackling waste. Bernard Valluis (FR, FEBA), FEBA President, presented the network’s main efforts, redistributing surplus

food to people at risk of food insecurity and raising public awareness around responsible consumption.

Adding a global perspective, Emily Broad Leib (US, Harvard University) presented The Global Food Donation Policy Atlas an innovative tool that maps and compares food donation policies worldwide. FEBA’s members also shared practical insights as Angela Ruttledge (IE, FoodCloud) explained how her organization supported the Irish government in shaping national food redistribution policies, contributing valuable expertise to the Atlas project.

Solutions across the value chain

Representatives from across the agrifood world brought their experiences and ideas as well.

On the side of consumers, Els Bruggeman (BE, EuroConsumers) highlighted how communicating sustainability through affordability can help households produce less waste while saving money. Whereas Els Bedert (BE, EuroCommerce) in representation of retailers, pointed out the carriers barriers to food donations, such as complex paperwork, unclear policy jurisdiction and inconsistent tax incentives across the EU. Finally manufacturers through Alessandro Piccione’s (BE, FoodDrinkEurope) and Jovana Mitrovic’s (NL, Tetra Pak) interventions reaffirmed the food industry’s commitment to sustainability, with Mitrovic emphasizing how innovative packaging and continuous research can extend product shelf life and reduce food waste.

Moving forward together

By the end of the event, one message stood out: only through collaboration across sectors can we create lasting solutions.

At EuroFIR, we strongly support these kinds of dialogues. They help bridge the gap between policy and everyday action — engaging everyone along the food chain in building a fairer, stronger, and more sustainable food system for all.

Publications

Uncategorized

Publications

 

 

  • Food Composition Data

    Year (2020)

    Traka, M. H., Plumb, J., Berry, R., Pinchen, H., & Finglas, P. M. (2020). Maintaining and updating food composition datasets for multiple users and novel technologies: Current challenges from a UK perspective. Nutrition Bulletin, 45(2), 230–240. https://doi.org/10.1111/nbu.12433

    Yeah (2019)

    Kapsokefalou, M.; Roe, M.; Turrini, A.; Costa, H.S.; Martinez-Victoria, E.; Marletta, L.; Berry, R.; Finglas, P. Food Composition at Present: New Challenges. Nutrients 2019, 11, 1714

    Year (2013)

    Roe M, Bell s, Oseredczuk M, Christensen T, Westenbrink S, Pakkala H, Presser K, Finglas PM (2013) Updated food composition database for nutrient intake, EFSA supporting publication 2013-EN-355 (https://efsa.onlinelibrary.wiley.com/doi/epdf/10.2903/sp.efsa.2013.EN-355

    Year (2012)

    Borch Myhre, J., Borgejordet A., Nordbotten A., Loken Bjorge, Arrflot Fargerli R. (2012), Nutritional composition of selected wild and farmed raw fish, Norwegian Food Safety Authority, Oslo.

    Møller, A., & Christensen, T. (2012) EuroFIR web services – food data transport package, version 1.4 EuroFIR Technical Report 2.1

    Pakkala, H., Martínez de Victoria, I., Christensen, T., Unwin, I., Korhonen, T., Gunnarsson, I., . Presser, K. (2012) EuroFIR web services – specification of request-response message exchange patterns, version 1.2 EuroFIR Technical Report 2.8

    Year (2011)

    Bell S, Colombani P C, Pakkala H, Christensen T, Møller A, Finglas P M (2011) Food composition data: Identifying new uses, approaching new users. Journal of Food Composition and Analysis (Special Issue 8th International Food Data Conference), (DOI: 1016/j.jfca.2011.03.001)

    Bouckaert K P, Slimani N, Nicolas G, Vignat J, Wright A J A, Roe M, Witthöft C M, Finglas P M (2011) Critical evaluation of folate data in European and international databases: recommendations for standardization in international nutritional studies. Molecular Nutrition and Food Research, 55 (1), 166-80. (DOI: 1002/mnfr.201000391)

    Year (2010)

    Öhrvik V. ,  Mattisson I. , Wretling S. , Åstrand C ., Potato – analysis of nutrients, Swedish National Food Administration. 

    Pakkala H, Christensen T, de Victoria IM, Presser K, Kadvan A (2010) Harmonised information exchange between decentralised food composition database systems. European Journal of Clinical Nutrition, 64, S58-63. (DOI: 1038/ejcn.2010.212)

    Oliveira LM, Castanheira IP, Dantas MA, Porto AA, Calhau MA (2010) Portuguese food composition database quality management system. European Journal of Clinical Nutrition, 64, Suppl 3, S53-57. (DOI: 1038/ejcn.2010.211)

    Becker W (2010) CEN/TC387 Food Data. Towards a CEN Standard on food data. European Journal of Clinical Nutrition, 64, Suppl 3, S49-52. (DOI: 1038/ejcn.2010.210)

    Buttriss JL, Benelam B (2010) Nutrition and health claims: the role of food composition data. European Journal of Clinical Nutrition, 64, Suppl 3, S8-13. (DOI: 1038/ejcn.2010.203)

    Costa HS, Vasilopoulou E, Trichopoulou A, Finglas P (2010) Participants of EuroFIR Traditional Foods Work Package. New nutritional data on traditional foods for European food composition databases. European Journal of Clinical Nutrition, 64, Suppl 3, S73-81. (DOI: 1038/ejcn.2010.215)

    Finglas P, Weichselbaum E, Buttriss JL (2010) The 3rd International EuroFIR Congress 2009: European Food Composition Data for Better Diet, Nutrition and Food Quality. European Journal of Clinical Nutrition, 64, Suppl 3, S1-3.(DOI: 1038/ejcn.2010.201)

    Gurinović M, Witthöft CM, Tepšić J, Ranić M, Hulshof PJ, Hollman PC, Porubska J, Gohar A, Debeljak-Martačić J, Petrović-Oggiano G, Novaković R, Glibetić M, Oshaug A (2010) Capacity development in food composition database management and nutritional research and education in Central and Eastern European, Middle Eastern and North African countries. European Journal of Clinical Nutrition, 64, Suppl 3, S134-8. (DOI: 1038/ejcn.2010.224)

    Ireland JD, Møller A (2010) Langual food description: a learning process. European Journal of Clinical Nutrition, 64, Suppl 3, S44-8. (DOI: 1038/ejcn.2010.209)

    Machackova M, Holasova M, Maskova E (2010) Full value documentation in the Czech Food Composition Database. European Journal of Clinical Nutrition, 64, Suppl 3, S64-7. (DOI: 1038/ejcn.2010.213)

    Pakkala H, Christensen T, de Victoria IM, Presser K, Kadvan A (2010) Harmonised information exchange between decentralised food composition database systems. European Journal of Clinical Nutrition, 64, Suppl 3, S58-63. (DOI: 1038/ejcn.2010.212)

    Khokhar S, Marletta L, Shahar D R, Farre R., Ireland J D, Jansen-van der Vliet M, De Henauw S and Finglas P (2010) New food composition data on selected ethnic foods consumed in Europe. European Journal of Clinical Nutrition, 64, S82-S87. (DOI: 1038/ejcn.2010.216)

    Costa HS, Vasilopoulou E, Trichopoulou A, Finglas P (2010) Participants of EuroFIR Traditional Foods Work Package. New nutritional data on traditional foods for European food composition databases. European Journal of Clinical Nutrition, 64, S73-81. (DOI: 1038/ejcn.2010.215)

    Year (2009)

    Church S., (2009) Food composition explained,  EuroFIR Synthesis report No. 7. Nutrition Bulletin, 34, 250-272.

    Khokhar S., Gilbert P.A., Moyle C.W.A., Carnovale E., Shahar D.R., Ngo J., Saxholt E., Ireland J., Jansen-van der Vliet M. and Bellemans M. (2009) Harmonised procedures for producing new data on the nutritional composition of ethnic foods. Food Chemistry, 113(3), 816-824. (DOI: 1016/j.foodchem.2008.06.046)

    This guide seeks to provide background knowledge for users of food composition data and also to suggest where more detailed information can be found. It is specifically targeted at new entrants to the field, particularly nutrition/food science graduates, but it will be of interest to a wide range of food composition data users, including students. The guide draws on work undertaken by, and resources produced by, the EuroFIR.

    Castanheira I., Abrantes C., Batista M., Coelho I. and Sanchez-Silva A. (2009) Quality control materials in food composition databanks. Food Chemistry, 113(3), 768-775. (DOI: 1016/j.foodchem.2008.01.053)

    Castanheira I., Roe M., Westenbrink S., Ireland J., Møller A., Salvini S., Beernaert H., Oseredczuk M. and Calhau M.A. (2009) Establishing quality management systems for European food composition databases. Food Chemistry, 113(3), 776-780. (DOI: 1016/j.foodchem.2008.05.091)

    Denny A. and Buttriss J. (2009) Second International EuroFIR Congress 2007: The role of food composition data in improving quality, healthiness and safety of European diets. Food Chemistry, 113(3), 733-735. (DOI: 1016/j.foodchem.2008.10.036)

    Egan M.B., Hodgkins C., Fragodt A., Krines C. and Raats M.M. (2009) User-centred food composition data – analysis of user needs through the Use Case approach. Food Chemistry, 113 (3), 804-807. (DOI: 1016/j.foodchem.2008.05.039)

    Hollman P.C.H., Witthöft C.M., Busstra M.C., Elburg L. and Hulshof P. (2009) Training aspects in the use and production of food composition databases. The EuroFIR experience.  Food Chemistry, 113(3), 842-845. (DOI: 1016/j.foodchem.2008.07.095)

    Hollman P.C.H., Witthöft C.M., Busstra M.C., Elburg L. and Hulshof P. (2009) Training aspects in the use and production of food composition databases. The EuroFIR experience.  Food Chemistry, 113(3), 842-845. (DOI: 1016/j.foodchem.2008.07.095)

    Pavlovic M., Witthöft C.M., Hollman P., Hulshof P.J.M., Glibetic M., Porubska J., Pepping F. and Oshaug A. (2009) Training and capacity building in central and Eastern Europe through the EuroFIR and CEE networks.Food Chemistry, 113(3), 846-850. (DOI: 1016/j.foodchem.2008.03.069)

    Year (2008)

    Becker, W., Møller, A., Ireland, J., Roe, M., Unwin, I., & Pakkala, H. (2008) Proposal for structure and detail of a EuroFIR standard on food composition data, II. Technical Annex

    Norwegian Food Safety Authority (2008), The nutritional composition of Norwegian white wheat flour (78% extraction).

    Blasko J., Kubinec R., Pavlikova E., Krupcik J., Sojak, L. (2008), On the chemometric deconvolution of gas chromatographically unseparated trans-7,cis-9, cis-9,trans-11 and trans-8,cis-10 octadecadienoic acid isomers in ewe and cow milks, Journal of Food and Nutrition Research, vol.47, No 1, pp29-36. 

    Korenovska M., Suhaj M., Chemometric study of the contents of minerals and risk elements in some European hard cheeses,  Journal of Food and Nutrition Research, vol.47, No 1,  pp 98-76.

    Kukurova K., Karovicoka J., Kohajdova Z., Bilikova K (2008), Authentication of honey by multivariate analysis of its physico-chemical parameters, Journal of Food and Nutrition Research, vol.47, No 1, pp 170-180.

    Church S.and Krines C. (2008) Using nutritional data in the food industry. Food Science and Technology, 22 (2), 23-25.(https://www.researchgate.net/publication/283626989_Using_nutritional_data_in_the_food_industry)

    Year (2007)

    Aisbitt B. (2007), Nutrition and Health Claims: the facts in your foods, EuroFIR Synthesis report No. 5.

    In this report, the EU regulation on nutrition and health claims made on foods (1924/2006/EC) is explored. The report outlines the scope of the regulation and discusses potential effect of this regulation. Further, it discusses nutrient profiling for the new regulation and nutrient profiling systems already in use in the EU. In addition, previous health claims used in the EU as well as nutrition and health claims outside the EU are summarised.

    Becker, W., Unwin, I., Ireland, J. and Møller, A. (2007) Proposal for structure and detail of a EuroFIR standard on food composition data. Description of Standard. EuroFIR Technical Report

    Becker W.,  Darnerud PO. , Petersson-Grawé K. (2007),  Risks and benefits of fish consumption. A risk-benefit analysis based on the occurrence of dioxin/PCB, methyl mercury, n-3 fatty acids and vitamin D in fish, Swedish National Food Administration. 

    Arnemo M., Jorhem L., Johansson S., Mattisson I., Wretling S., Åstrand C . (2007), Nutrient analysis of dairy foods and vegetarian dishes, Swedish National Food Administration.

    Castanheira I., André C., Oseredczuk M., Ireland J., Owen L., Robb P., Earnshaw A. and Calhau M.A. (2007) Improving data quality in food composition databanks: A EuroFIR contribution. Accreditation and Quality Assurance, 12 (3-4), 117-125. (DOI: 10.1007/s00769-006-0225-6)

    Castanheira I., Robb P., Owen L., den Boer H., Schmit J., Ent H. and Calhau M.A. (2007) A proposal to demonstrate a harmonized quality approach to analytical data production by EuroFIR.  Journal of Food Composition and Analysis, 20, 725-732. (DOI: 1016/j.jfca.2006.06.003)

    Egan M.B., Fragodt A., Raats M.M., Hodgkins C. and Lumbers M. (2007) The importance of harmonizing food composition data across Europe. European Journal of Clinical Nutrition, 61, 813–821. (DOI: 1111/j.1467-3010.2006.00590.x)

    Williamson C.S. and Buttriss J.L. (2007) EuroFIR Congress 2006: Food Information Databank Systems – everything you ever wanted to know. Trends in Food Science & Technology, 18 (8), 398-406. (DOI: 10.1016/j.tifs.2006.10.023)

    Year (2006)

    Williamson C. (2006), The different uses of food composition databases, Synthesis report No. 2. 

    The second Synthesis Report discusses the different uses of food composition data. It also considers the current limitations of food composition data and discusses future developments and the role of EuroFIR in the compilation of food composition data.

    Church S. (2006), The history of European food composition databases, Synthesis report No. 1.

    This first Synthesis Report gives a brief overview of the history of food composition databases in Europe. It outlines what food composition tables are and why they are needed and it describes key events in the development of food composition databases. Further, it provides examples to illustrate how requirements for food composition data have changed over time, using the UK food composition tables as an example. Finally, some of the products developed from food composition databases and how these have changed to reflect user requirements are discussed in this report.

    Egan M.B., Fragodt A. and Raats M.M. (2006) The importance of harmonising and sustaining food composition data across Europe. Nutrition Bulletin, 31(4), 349-353. (DOI: 1111/j.1467-3010.2006.00590.x)

    Year (2002)

    Ireland J., Van Erp-Baart A.M.J., Charrondière U.R., Møller A., Smithers G. and Trichopoulou A. (2002) Selection of a food classification system and a food composition database for future food consumption surveys. European Journal of Clinical Nutrition, 56(Suppl. 2), S33-S45. (DOI: 10.1038/sj.ejcn.1601427)

    Year (2000)

    Nordbotten A., Loken EB., Rimestad AH. (2000), Sampling of Potatoes to Determine Representative Values for Nutrient Content in a National Food Composition Table, Journal of Food Composition and Analysis : an Official Publication of the United Nations University, International Network of Food Data Systems

    Year (1998)

    Becker W.,  Staffas A., Abbasi H. (1999),  Vitamin K in food, Swedish National Food Administration.

     

     
  • Data Quality

    Year (2024)

    Zhang, L., Langlois, E., Williams, K., Tejera, N., Omieljaniuk, M., Finglas, P., & Traka, M. H. (2024). A comparative analysis of nutritional quality, amino acid profile, and nutritional supplementations in plant-based products and their animal-based counterparts in the UK. Food Chemistry, 139059. https://doi.org/10.1016/j.foodchem.2024.139059

    Year (2020)

    Hooson (Jzh), J., Hutchinson (Jyh), J., Warthon-Medina, M. et al. (21 more authors) (2020) A systematic review of reviews identifying UK validated dietary assessment tools for inclusion on an interactive guided website for researchers: www.nutritools.org. Critical Reviews in Food Science and Nutrition, 60 (8). pp. 1265-1289. ISSN 1040-8398


    Year (2010)

    Becker W (2010) CEN/TC387 Food Data. Towards a CEN Standard on food data. European Journal of Clinical Nutrition, 64, S49-52. (DOI: 1038/ejcn.2010.210)

    Oliveira LM, Castanheira IP, Dantas MA, Porto AA, Calhau MA (2010) Portuguese food composition database quality management system. European Journal of Clinical Nutrition, 64, S53-57. (DOI: 1038/ejcn.2010.211)

    Year (2009)

    Oseredczuk, M., Salvini, S., Roe, M., & Moller, A. (2009) Guidelines for Quality Index attribution to original data from Scientific literature or reports for EuroFIR data interchange, EuroFIR Network of Excellence, D1.3.21, revised version

    Salvini, S., Oseredczuk, M., Roe, M., Møller, A., & Ireland, J. (2009) Report comparing USDA data quality assessment system(s) to existing European systems, EuroFIR Network of Excellence

    Castanheira I., Roe M., Westenbrink S., Ireland J., Møller A., Salvini S., Beernaert H., Oseredczuk M. and Calhau M.A. (2009) Establishing quality management systems for European food composition databases. Food Chemistry, 113(3), 776-780. (DOI: 1016/j.foodchem.2008.05.091)

    Earnshaw A., Smith R.A. and Owen L. (2009) How proficiency testing can improve the quality of analytical data using vitamin analysis as an example. Food Chemistry, 113(3), 781-783. (DOI: 1016/j.foodchem.2008.03.008)

    Westenbrink S., Oseredczuk M., Castenheira I. and Roe M. (2009) Food composition databases: the EuroFIR approach to develop tools to assure the quality of the data compilation process. Food Chemistry, 113(3), 759-767. (https://doi.org/10.1016/j.foodchem.2008.05.112)

    Year (2008)

    Church S.and Krines C. (2008) Using nutritional data in the food industry. Food Science and Technology, 22(2), 23-25. (https://www.researchgate.net/publication/283626989_Using_nutritional_data_in_the_food_industry)

    Year (2007)

    Castanheira I., André C., Oseredczuk M., Ireland J., Owen L., Robb P., Earnshaw A. and Calhau M.A. (2007) Improving data quality in food composition databanks: A EuroFIR contribution. Accreditation and Quality Assurance, 12(3-4), 117-125. (DOI: 1007/s00769-006-0225-6)

    Castanheira I., Robb P., Owen L., den Boer H., Schmit J., Ent H. and Calhau M.A. (2007) A proposal to demonstrate a harmonized quality approach to analytical data production by EuroFIR.  Journal of Food Composition and Analysis, 20, 725-732. (DOI: 1016/j.jfca.2006.06.003)

    Year (2000)

    Møller, A., Unwin, I.D., Ireland, J., Roe, M.A., Becker, W., Colombani, P. (2008) The EuroFIR Thesauri,  EuroFIR Technical Report

 

  • Health Claims

    Year (2010)

    Buttriss JL, Benelam B (2010) Nutrition and health claims: the role of food composition data. European Journal of Clinical Nutrition, 64, Suppl 3, S8-13. (DOI: 1038/ejcn.2010.203)

    Kiely M, Black LJ, Plumb J, Kroon PA, Hollman PC, Larsen JC, Speijers GJ, Kapsokefalou M, Sheehan D, Gry J, Finglas P (2010) EuroFIR consortium. EuroFIR eBASIS: application for health claims submissions and evaluations. European Journal of Clinical Nutrition, 64, S101-107. (DOI: 1038/ejcn.2010.219)

    Abu-Saad K, Shahar DR, Vardi H, Fraser D (2010) Importance of ethnic foods as predictors of and contributors to nutrient intake levels in a minority European Journal of Clinical Nutrition, 64, S88-94. (DOI: 1038/ejcn.2010.217)

    Year (2008)

    Gilbert P.A. and Khokhar S. (2008) Changing dietary habits of ethnic groups in Europe and implications for health. Nutrition Reviews, 66(4), 203-215. (DOI: 1111/j.1753-4887.2008.00025.x)

    Year (2007)

    Trichopoulou A., Soukara S. and Vasilopoulou E. (2007) Traditional foods: a science and society perspective. Trends in Food Science & Technology, 18(8), 420-427. (DOI: 1016/j.tifs.2007.03.007)

    Year (2006)

    Trichopoulou A., Vasilopoulou E., Georga K., Soukara S. and Dilis V. (2006) Traditional foods: Why and how to sustain them. Trends in Food Science & Technology, 17(9), 498-504. (DOI: 10.1016/j.tifs.2006.03.005)

    Year (2000)

    Bognár and Piekarski:
Guidelines for Recipe Information and Calculation of Nutrient Composition of Prepared Foods (Dishes). Journal of Food Composition and Analysis Volume 13, Issue 4, August 2000, Pages 391-410.

  • Bioactive Compounds Data

    Year (2010)

    Kiely M, Black LJ, Plumb J, Kroon PA, Hollman PC, Larsen JC, Speijers GJ, Kapsokefalou M, Sheehan D, Gry J, Finglas P (2010) EuroFIR consortium. EuroFIR eBASIS: application for health claims submissions and evaluations. European Journal of Clinical Nutrition, 64, S101-7. (DOI: 1038/ejcn.2010.219)

    Pilegaard K, Eriksen FD, Soerensen M, Gry J (2010) Information on plant foods in eBASIS: what is in a correct botanical scientific name? European Journal of Clinical Nutrition, 64, S108-111. (DOI: 1038/ejcn.2010.220)

    Year (2008)

    Black L., Kiely M., Kroon P., Plumb J. and Gry J. (2008) Development of EuroFIR-BASIS – a composition, biological effects database for plant-based bioactive compounds. Nutrition Bulletin, 33(1), 58-61. (DOI: 1111/j.1467-3010.2007.00649.x)

    Chryssochoidis G. M., Kapsokefalou M., Pothoulaki M, Kehagia O.C., Linardakis M.G. and Koutelidakis A.E. (2008). Bioactive compounds databanks; Preferences of the research community and sustainability, Journal of Applied Nutrition, 56(1), 4 – 16. (https://www.researchgate.net/publication/215612504)

    Year (2007)

    Gry J., Black L., Eriksen F.D., Pilegaard K., Plumb J., Rhodes M., Sheehan D., Kiely M. and Kroon P.A. (2007) EuroFIR-BASIS – a combined composition and biological activity database for bioactive compounds in plant-based foods.Trends in Food Science & Technology, 18(8), 434-444. (DOI: 1016/j.tifs.2007.05.008)

    Møller A., Unwin I.D., Becker W. and Ireland J. (2007)  EuroFIR’s food databank systems for nutrients and bioactives. Trends in Food Science & Technology, 18(8), 428-433. (DOI: 1016/j.tifs.2007.02.003)

     

 

  • EuroFIR reports on recipe calculation and retention factors

    Year (2009)

    Chen A., Gilbert P. and Khokhar S. (2009) Estimating the nutrient composition of South Asian foods using a recipe calculation method.  Food Chemistry, 113(3), 825-831. (DOI: 1016/j.foodchem.2008.05.063)

    Reinivuo H., Bell S. and Ovaskainen M.-L. (2009) Harmonisation of recipe calculation procedures in European food composition databases. Journal ofFood Composition and Analysis, 22(5), 410-413. (DOI: 1016/j.jfca.2009.04.003)

    Year (2008)

    Vásquez-Caicedo, A.L, Bell, S., Hartmann, B.:
Report on collection of rules on use of recipe calculation procedures including the use of yield and retention factors for imputing nutrient values for composite foods (D2.2.9), March 2008.

    Year (2007)

    Reinivuo, H., Laitinen, K.:
WP2.2 Composite foods: Harmonisation of recipe calculation procedures (D2.2.12/M2.2.4), April 2007.

    Reinivuo, H.:
Inventory of recipe calculation documentations of EuroFIR partners. An annex to the report of ‘Proposal for the harmonisation of recipe calculation procedures  (D2.2.12/M2.2.4) , May 2007.

    Year (2006)

    Sioen et al.:
Effects of pan-frying in margarine and olive oil on the fatty acid composition of cod and salmon. Food Chemistry 98 (2006).

    Bell et al.:
Report on Nutrient Losses and Gains Factors used in European Food Composition Databases. (D1.5.5). 2006

    Year (2005)

    Clausen and Ovesen:
Changes in fat content of pork and beef after pan-frying under different conditions. Journal of Food Composition and Analysis Volume 18, Issues 2-3, March-May 2005, Pages 201-211.

    Year (2004)

    Padrangi and Laborde:
Retention of Folate, Carotenoids, and Other Quality Characteristics in Commercially Packaged Fresh Spinach. Journal of Food Science, Vol. 69, Nr. 9, 2004.

    Year (2003)

    Clausen and Ovesen:
Vitamin D3 and 25-hydroxyvitamin D3 in raw and cooked pork cuts. Journal of Food Composition and Analysis Volume 16, Issue 5, October 2003, Pages 575-585.

    Year (2002)

    Bognár, A.:
Tables of weight yield of food and retention factors of food constituents for the calculation of nutrition composition of cooked foods (dishes). Bundesforschungsanstalt für Ernährung, Karlsruhe, 2002.

    Lassen et al.:
A comparison of the retention of vitamins B1, B2 and B6, and cooking yield in pork loin with conventional and enhanced meal-service systems. European Food Research and Technology, Volume 215, Number 3, Pages 194-199, September, 2002.

    Year (2001)

    Clausen and Ovesen:
Proximate Contents, Losses and Gains of Fat, Protein and Water Comparing Raw, Hospital- and Household-Cooked Pork Cuts. Journal of Food Composition and Analysis Volume 14, Issue 5, October 2001, Pages 491-503.

    Year (1999)

    Rodriguez-Amaya:
Carotenoides y Preparacion de Alimentos: La Retención de los Carotenoides Provitamina A en Alimentos Preparados, Procesados Almacenados. JSI, 1999.

    Year (1997)

    Rodriguez-Amaya:
Carotenoids and Food Preparation: The Retention of Provitamin A Carotenoids in Prepared, Processed, and Stored Foods. January 1997.

    Year (1994)

    Bergström, L.:
Nutrient Losses and Gains. Statens Livsmedelsverk, Uppsala, 1994.

    Year (1975)

    Murphy at al.:
Comparisons of methods for calculating retentions of nutrients in cooked foods. J. Agric. Food Chem.; 1975; 23(6) pp 1153 – 1157.

  • Recipe calculation guidelines

    EuroFIR on Recipe Calculation for Food Business Operators. A step-by-step Guideline for calculating nutrient content for nutrition declaration as indicated in the Regulation (EU) No 1169/2011 on the provision of food information to consumers, based on EuroFIR recommendations.

    EuroFIR reports on recipe calculation and retention factors

    Vásquez-Caicedo, A.L, Bell, S., Hartmann, B.:
Report on collection of rules on use of recipe calculation procedures including the use of yield and retention factors for imputing nutrient values for composite foods (D2.2.9), March 2008.

    Reinivuo, H., Laitinen, K.:
WP2.2 Composite foods: Harmonisation of recipe calculation procedures (D2.2.12/M2.2.4), April 2007.

    Reinivuo, H.:
Inventory of recipe calculation documentations of EuroFIR partners. An annex to the report of ‘Proposal for the harmonisation of recipe calculation procedures  (D2.2.12/M2.2.4) , May 2007.

    Bell et al.:
Report on Nutrient Losses and Gains Factors used in European Food Composition Databases. (D1.5.5).

    Recipe calculation in general

    Rand et al.:
Recipe Calculation Guidelines in Compiling Data for Food Composition Data Bases. United Nations University Press, 1991.

    Unwin, I.D.:
EUROFOODS Guidelines for Recipe Information Management . Journal of Food Composition and Analysis Volume 13, Issue 4, August 2000, Pages 745-754.

    Unwin, I.D.: 
Recipe Calculation in Food Table Software. COST Action 99/EUROFOODS Workshop on Recipe Calculation and Information Management, 4 July 1999, Rome.

    Agriculture Handbook No. 102:
Food Yields Summarized by Different Stages of Preparation. USDA Agricultural Research Service, Washington, D.C., 1975.

USDA Table of Nutrient Retention Factors. Release 5. USDA Nutrient Data Laboratory, Washington D.C., 2003.

    Reports, presentations and tables

    Bognár, A.:
Tables of weight yield of food and retention factors of food constituents for the calculation of nutrition composition of cooked foods (dishes). Bundesforschungsanstalt für Ernährung, Karlsruhe, 2002.

    Bergström, L.:
Nutrient Losses and Gains. Statens Livsmedelsverk, Uppsala, 1994.

    Unwin, I.D.:
EUROFOODS Guidelines for Recipe Information Management . Journal of Food Composition and Analysis Volume 13, Issue 4, August 2000, Pages 745-754.

    Unwin, I.D.: 
Recipe Calculation in Food Table Software. COST Action 99/EUROFOODS Workshop on Recipe Calculation and Information Management, 4 July 1999, Rome.

    Agriculture Handbook No. 102:
Food Yields Summarized by Different Stages of Preparation. USDA Agricultural Research Service, Washington, D.C., 1975.

USDA Table of Nutrient Retention Factors. Release 5. USDA Nutrient Data Laboratory, Washington D.C., 2003.

    Scientific papers

    Bognár and Piekarski:
Guidelines for Recipe Information and Calculation of Nutrient Composition of Prepared Foods (Dishes). Journal of Food Composition and Analysis Volume 13, Issue 4, August 2000, Pages 391-410.

    Clausen and Ovesen:
Changes in fat content of pork and beef after pan-frying under different conditions. Journal of Food Composition and Analysis Volume 18, Issues 2-3, March-May 2005, Pages 201-211.

    Clausen and Ovesen:
Proximate Contents, Losses and Gains of Fat, Protein and Water Comparing Raw, Hospital- and Household-Cooked Pork Cuts. Journal of Food Composition and Analysis Volume 14, Issue 5, October 2001, Pages 491-503.

    Clausen and Ovesen:
Vitamin D3 and 25-hydroxyvitamin D3 in raw and cooked pork cuts. Journal of Food Composition and Analysis Volume 16, Issue 5, October 2003, Pages 575-585.

    Lassen et al.:
A comparison of the retention of vitamins B1, B2 and B6, and cooking yield in pork loin with conventional and enhanced meal-service systems. European Food Research and Technology, Volume 215, Number 3, Pages 194-199, September, 2002.

    Murphy at al.:
Comparisons of methods for calculating retentions of nutrients in cooked foods. J. Agric. Food Chem.; 1975; 23(6) pp 1153 – 1157.

    Padrangi and Laborde:
Retention of Folate, Carotenoids, and Other Quality Characteristics in Commercially Packaged Fresh Spinach. Journal of Food Science, Vol. 69, Nr. 9, 2004.

    Rodriguez-Amaya:
Carotenoides y Preparacion de Alimentos: La Retención de los Carotenoides Provitamina A en Alimentos Preparados, Procesados Almacenados. JSI, 1999.

    Rodriguez-Amaya:
Carotenoids and Food Preparation: The Retention of Provitamin A Carotenoids in Prepared, Processed, and Stored Foods. January 1997.

    Sioen et al.:
Effects of pan-frying in margarine and olive oil on the fatty acid composition of cod and salmon. Food Chemistry 98 (2006).

 

  • Recipe calculation guideline

    Recipe calculation guideline

    EuroFIR on Recipe Calculation for Food Business Operators. A step-by-step Guideline for calculating nutrient content for nutrition declaration as indicated in the Regulation (EU) No 1169/2011 on the provision of food information to consumers, based on EuroFIR recommendations.

    EuroFIR reports on recipe calculation and retention factors

    Vásquez-Caicedo, A.L, Bell, S., Hartmann, B.:
Report on collection of rules on use of recipe calculation procedures including the use of yield and retention factors for imputing nutrient values for composite foods (D2.2.9), March 2008.

    Reinivuo, H., Laitinen, K.:
WP2.2 Composite foods: Harmonisation of recipe calculation procedures (D2.2.12/M2.2.4), April 2007.

    Reinivuo, H.:
Inventory of recipe calculation documentations of EuroFIR partners. An annex to the report of ‘Proposal for the harmonisation of recipe calculation procedures  (D2.2.12/M2.2.4) , May 2007.

    Bell et al.:
Report on Nutrient Losses and Gains Factors used in European Food Composition Databases. (D1.5.5).

    Recipe calculation in general

    Rand et al.:
Recipe Calculation Guidelines in Compiling Data for Food Composition Data Bases. United Nations University Press, 1991.

    Reports, presentations and tables

    Bognár, A.:
Tables of weight yield of food and retention factors of food constituents for the calculation of nutrition composition of cooked foods (dishes). Bundesforschungsanstalt für Ernährung, Karlsruhe, 2002.

    Bergström, L.:
Nutrient Losses and Gains. Statens Livsmedelsverk, Uppsala, 1994.

    Unwin, I.D.:
EUROFOODS Guidelines for Recipe Information Management . Journal of Food Composition and Analysis Volume 13, Issue 4, August 2000, Pages 745-754.

    Unwin, I.D.: 
Recipe Calculation in Food Table Software. COST Action 99/EUROFOODS Workshop on Recipe Calculation and Information Management, 4 July 1999, Rome.

    Agriculture Handbook No. 102:
Food Yields Summarized by Different Stages of Preparation. USDA Agricultural Research Service, Washington, D.C., 1975.

USDA Table of Nutrient Retention Factors. Release 5. USDA Nutrient Data Laboratory, Washington D.C., 2003.

    Scientific papers

    Bognár and Piekarski:
Guidelines for Recipe Information and Calculation of Nutrient Composition of Prepared Foods (Dishes). Journal of Food Composition and Analysis Volume 13, Issue 4, August 2000, Pages 391-410.

    Clausen and Ovesen:
Changes in fat content of pork and beef after pan-frying under different conditions. Journal of Food Composition and Analysis Volume 18, Issues 2-3, March-May 2005, Pages 201-211.

    Clausen and Ovesen:
Proximate Contents, Losses and Gains of Fat, Protein and Water Comparing Raw, Hospital- and Household-Cooked Pork Cuts. Journal of Food Composition and Analysis Volume 14, Issue 5, October 2001, Pages 491-503.

    Clausen and Ovesen:
Vitamin D3 and 25-hydroxyvitamin D3 in raw and cooked pork cuts. Journal of Food Composition and Analysis Volume 16, Issue 5, October 2003, Pages 575-585.

    Lassen et al.:
A comparison of the retention of vitamins B1, B2 and B6, and cooking yield in pork loin with conventional and enhanced meal-service systems. European Food Research and Technology, Volume 215, Number 3, Pages 194-199, September, 2002.

    Murphy at al.:
Comparisons of methods for calculating retentions of nutrients in cooked foods. J. Agric. Food Chem.; 1975; 23(6) pp 1153 – 1157.

    Padrangi and Laborde:
Retention of Folate, Carotenoids, and Other Quality Characteristics in Commercially Packaged Fresh Spinach. Journal of Food Science, Vol. 69, Nr. 9, 2004.

    Rodriguez-Amaya:
Carotenoides y Preparacion de Alimentos: La Retención de los Carotenoides Provitamina A en Alimentos Preparados, Procesados Almacenados. JSI, 1999.

    Rodriguez-Amaya:
Carotenoids and Food Preparation: The Retention of Provitamin A Carotenoids in Prepared, Processed, and Stored Foods. January 1997.

    Sioen et al.:
Effects of pan-frying in margarine and olive oil on the fatty acid composition of cod and salmon. Food Chemistry 98 (2006).

  • Food composition data

    Food composition data

    Yeah (2019)

    Kapsokefalou, M.; Roe, M.; Turrini, A.; Costa, H.S.; Martinez-Victoria, E.; Marletta, L.; Berry, R.; Finglas, P. Food Composition at Present: New Challenges. Nutrients 2019, 11, 1714

    Year (2013)

    Roe M, Bell s, Oseredczuk M, Christensen T, Westenbrink S, Pakkala H, Presser K, Finglas PM (2013) Updated food composition database for nutrient intake, EFSA supporting publication 2013-EN-355 (https://efsa.onlinelibrary.wiley.com/doi/epdf/10.2903/sp.efsa.2013.EN-355

    Year (2012)

    Borch Myhre, J., Borgejordet A., Nordbotten A., Loken Bjorge, Arrflot Fargerli R. (2012), Nutritional composition of selected wild and farmed raw fish, Norwegian Food Safety Authority, Oslo.

    Year (2011)

    Bell S, Colombani P C, Pakkala H, Christensen T, Møller A, Finglas P M (2011) Food composition data: Identifying new uses, approaching new users. Journal of Food Composition and Analysis (Special Issue 8th International Food Data Conference), (DOI: 1016/j.jfca.2011.03.001)

    Bouckaert K P, Slimani N, Nicolas G, Vignat J, Wright A J A, Roe M, Witthöft C M, Finglas P M (2011) Critical evaluation of folate data in European and international databases: recommendations for standardization in international nutritional studies. Molecular Nutrition and Food Research, 55 (1), 166-80. (DOI: 1002/mnfr.201000391)

    Year (2010)

    Öhrvik V. ,  Mattisson I. , Wretling S. , Åstrand C ., Potato – analysis of nutrients, Swedish National Food Administration. 

    Becker W (2010) CEN/TC387 Food Data. Towards a CEN Standard on food data. European Journal of Clinical Nutrition, 64, Suppl 3, S49-52. (DOI: 1038/ejcn.2010.210)

    Buttriss JL, Benelam B (2010) Nutrition and health claims: the role of food composition data. European Journal of Clinical Nutrition, 64, Suppl 3, S8-13. (DOI: 1038/ejcn.2010.203)

    Costa HS, Vasilopoulou E, Trichopoulou A, Finglas P (2010) Participants of EuroFIR Traditional Foods Work Package. New nutritional data on traditional foods for European food composition databases. European Journal of Clinical Nutrition, 64, Suppl 3, S73-81. (DOI: 1038/ejcn.2010.215)

    Finglas P, Weichselbaum E, Buttriss JL (2010) The 3rd International EuroFIR Congress 2009: European Food Composition Data for Better Diet, Nutrition and Food Quality. European Journal of Clinical Nutrition, 64, Suppl 3, S1-3.(DOI: 1038/ejcn.2010.201)

    Gurinović M, Witthöft CM, Tepšić J, Ranić M, Hulshof PJ, Hollman PC, Porubska J, Gohar A, Debeljak-Martačić J, Petrović-Oggiano G, Novaković R, Glibetić M, Oshaug A (2010) Capacity development in food composition database management and nutritional research and education in Central and Eastern European, Middle Eastern and North African countries. European Journal of Clinical Nutrition, 64, Suppl 3, S134-8. (DOI: 1038/ejcn.2010.224)

    Ireland JD, Møller A (2010) Langual food description: a learning process. European Journal of Clinical Nutrition, 64, Suppl 3, S44-8. (DOI: 1038/ejcn.2010.209)

    Machackova M, Holasova M, Maskova E (2010) Full value documentation in the Czech Food Composition Database. European Journal of Clinical Nutrition, 64, Suppl 3, S64-7. (DOI: 1038/ejcn.2010.213)

    Pakkala H, Christensen T, de Victoria IM, Presser K, Kadvan A (2010) Harmonised information exchange between decentralised food composition database systems. European Journal of Clinical Nutrition, 64, Suppl 3, S58-63. (DOI: 1038/ejcn.2010.212)

    Year (2009)

    Church S., (2009) Food composition explained,  EuroFIR Synthesis report No. 7. Nutrition Bulletin, 34, 250-272.

    This guide seeks to provide background knowledge for users of food composition data and also to suggest where more detailed information can be found. It is specifically targeted at new entrants to the field, particularly nutrition/food science graduates, but it will be of interest to a wide range of food composition data users, including students. The guide draws on work undertaken by, and resources produced by, the EuroFIR.

    Castanheira I., Abrantes C., Batista M., Coelho I. and Sanchez-Silva A. (2009) Quality control materials in food composition databanks. Food Chemistry, 113(3), 768-775. (DOI: 1016/j.foodchem.2008.01.053)

    Castanheira I., Roe M., Westenbrink S., Ireland J., Møller A., Salvini S., Beernaert H., Oseredczuk M. and Calhau M.A. (2009) Establishing quality management systems for European food composition databases. Food Chemistry, 113(3), 776-780. (DOI: 1016/j.foodchem.2008.05.091)

    Denny A. and Buttriss J. (2009) Second International EuroFIR Congress 2007: The role of food composition data in improving quality, healthiness and safety of European diets. Food Chemistry, 113(3), 733-735. (DOI: 1016/j.foodchem.2008.10.036)

    Egan M.B., Hodgkins C., Fragodt A., Krines C. and Raats M.M. (2009) User-centred food composition data – analysis of user needs through the Use Case approach. Food Chemistry, 113 (3), 804-807. (DOI: 1016/j.foodchem.2008.05.039)

    Hollman P.C.H., Witthöft C.M., Busstra M.C., Elburg L. and Hulshof P. (2009) Training aspects in the use and production of food composition databases. The EuroFIR experience.  Food Chemistry, 113(3), 842-845. (DOI: 1016/j.foodchem.2008.07.095)

    Year (2008)

    Becker, W., Møller, A., Ireland, J., Roe, M., Unwin, I., & Pakkala, H. (2008) Proposal for structure and detail of a EuroFIR standard on food composition data, II. Technical Annex

    Norwegian Food Safety Authority (2008), The nutritional composition of Norwegian white wheat flour (78% extraction).

    Blasko J., Kubinec R., Pavlikova E., Krupcik J., Sojak, L. (2008), On the chemometric deconvolution of gas chromatographically unseparated trans-7,cis-9, cis-9,trans-11 and trans-8,cis-10 octadecadienoic acid isomers in ewe and cow milks, Journal of Food and Nutrition Research, vol.47, No 1, pp29-36. 

    Korenovska M., Suhaj M., Chemometric study of the contents of minerals and risk elements in some European hard cheeses,  Journal of Food and Nutrition Research, vol.47, No 1,  pp 98-76.

    Kukurova K., Karovicoka J., Kohajdova Z., Bilikova K (2008), Authentication of honey by multivariate analysis of its physico-chemical parameters, Journal of Food and Nutrition Research, vol.47, No 1, pp 170-180.

    Church S.and Krines C. (2008) Using nutritional data in the food industry. Food Science and Technology, 22 (2), 23-25.(https://www.researchgate.net/publication/283626989_Using_nutritional_data_in_the_food_industry)

    Year (2007)

    Aisbitt B. (2007), Nutrition and Health Claims: the facts in your foods, EuroFIR Synthesis report No. 5.

    In this report, the EU regulation on nutrition and health claims made on foods (1924/2006/EC) is explored. The report outlines the scope of the regulation and discusses potential effect of this regulation. Further, it discusses nutrient profiling for the new regulation and nutrient profiling systems already in use in the EU. In addition, previous health claims used in the EU as well as nutrition and health claims outside the EU are summarised.

    Becker, W., Unwin, I., Ireland, J. and Møller, A. (2007) Proposal for structure and detail of a EuroFIR standard on food composition data. Description of Standard. EuroFIR Technical Report

    Becker W.,  Darnerud PO. , Petersson-Grawé K. (2007),  Risks and benefits of fish consumption. A risk-benefit analysis based on the occurrence of dioxin/PCB, methyl mercury, n-3 fatty acids and vitamin D in fish, Swedish National Food Administration. 

    Arnemo M., Jorhem L., Johansson S., Mattisson I., Wretling S., Åstrand C . (2007), Nutrient analysis of dairy foods and vegetarian dishes, Swedish National Food Administration.

    Castanheira I., André C., Oseredczuk M., Ireland J., Owen L., Robb P., Earnshaw A. and Calhau M.A. (2007) Improving data quality in food composition databanks: A EuroFIR contribution. Accreditation and Quality Assurance, 12 (3-4), 117-125. (DOI: 10.1007/s00769-006-0225-6)

    Castanheira I., Robb P., Owen L., den Boer H., Schmit J., Ent H. and Calhau M.A. (2007) A proposal to demonstrate a harmonized quality approach to analytical data production by EuroFIR.  Journal of Food Composition and Analysis, 20, 725-732. (DOI: 1016/j.jfca.2006.06.003)

    Egan M.B., Fragodt A., Raats M.M., Hodgkins C. and Lumbers M. (2007) The importance of harmonizing food composition data across Europe. European Journal of Clinical Nutrition, 61, 813–821. (DOI: 1111/j.1467-3010.2006.00590.x)

    Williamson C.S. and Buttriss J.L. (2007) EuroFIR Congress 2006: Food Information Databank Systems – everything you ever wanted to know. Trends in Food Science & Technology, 18 (8), 398-406. (DOI: 10.1016/j.tifs.2006.10.023)

    Year (2006)

    Williamson C. (2006), The different uses of food composition databases, Synthesis report No. 2. 

    The second Synthesis Report discusses the different uses of food composition data. It also considers the current limitations of food composition data and discusses future developments and the role of EuroFIR in the compilation of food composition data.

    Church S. (2006), The history of European food composition databases, Synthesis report No. 1.

    This first Synthesis Report gives a brief overview of the history of food composition databases in Europe. It outlines what food composition tables are and why they are needed and it describes key events in the development of food composition databases. Further, it provides examples to illustrate how requirements for food composition data have changed over time, using the UK food composition tables as an example. Finally, some of the products developed from food composition databases and how these have changed to reflect user requirements are discussed in this report.

    Egan M.B., Fragodt A. and Raats M.M. (2006) The importance of harmonising and sustaining food composition data across Europe. Nutrition Bulletin, 31(4), 349-353. (DOI: 1111/j.1467-3010.2006.00590.x)

    Year (2002)

    Ireland J., Van Erp-Baart A.M.J., Charrondière U.R., Møller A., Smithers G. and Trichopoulou A. (2002) Selection of a food classification system and a food composition database for future food consumption surveys. European Journal of Clinical Nutrition, 56(Suppl. 2), S33-S45. (DOI: 10.1038/sj.ejcn.1601427)

    Year (2000)

    Nordbotten A., Loken EB., Rimestad AH. (2000), Sampling of Potatoes to Determine Representative Values for Nutrient Content in a National Food Composition Table, Journal of Food Composition and Analysis : an Official Publication of the United Nations University, International Network of Food Data Systems

    Year (1998)

    Becker W.,  Staffas A., Abbasi H. (1999),  Vitamin K in food, Swedish National Food Administration.

     

  • Data quality

    Data quality

    Year (2010)

    Becker W (2010) CEN/TC387 Food Data. Towards a CEN Standard on food data. European Journal of Clinical Nutrition, 64, S49-52. (DOI: 1038/ejcn.2010.210)

    Oliveira LM, Castanheira IP, Dantas MA, Porto AA, Calhau MA (2010) Portuguese food composition database quality management system. European Journal of Clinical Nutrition, 64, S53-57. (DOI: 1038/ejcn.2010.211)

    Year (2009)

    Oseredczuk, M., Salvini, S., Roe, M., & Moller, A. (2009) Guidelines for Quality Index attribution to original data from Scientific literature or reports for EuroFIR data interchange, EuroFIR Network of Excellence, D1.3.21, revised version

    Salvini, S., Oseredczuk, M., Roe, M., Møller, A., & Ireland, J. (2009) Report comparing USDA data quality assessment system(s) to existing European systems, EuroFIR Network of Excellence

    Castanheira I., Roe M., Westenbrink S., Ireland J., Møller A., Salvini S., Beernaert H., Oseredczuk M. and Calhau M.A. (2009) Establishing quality management systems for European food composition databases. Food Chemistry, 113(3), 776-780. (DOI: 1016/j.foodchem.2008.05.091)

    Earnshaw A., Smith R.A. and Owen L. (2009) How proficiency testing can improve the quality of analytical data using vitamin analysis as an example. Food Chemistry, 113(3), 781-783. (DOI: 1016/j.foodchem.2008.03.008)

    Westenbrink S., Oseredczuk M., Castenheira I. and Roe M. (2009) Food composition databases: the EuroFIR approach to develop tools to assure the quality of the data compilation process. Food Chemistry, 113(3), 759-767. (https://doi.org/10.1016/j.foodchem.2008.05.112)

    Year (2008)

    Church S.and Krines C. (2008) Using nutritional data in the food industry. Food Science and Technology, 22(2), 23-25. (https://www.researchgate.net/publication/283626989_Using_nutritional_data_in_the_food_industry)

    Year (2007)

    Castanheira I., André C., Oseredczuk M., Ireland J., Owen L., Robb P., Earnshaw A. and Calhau M.A. (2007) Improving data quality in food composition databanks: A EuroFIR contribution. Accreditation and Quality Assurance, 12(3-4), 117-125. (DOI: 1007/s00769-006-0225-6)

    Castanheira I., Robb P., Owen L., den Boer H., Schmit J., Ent H. and Calhau M.A. (2007) A proposal to demonstrate a harmonized quality approach to analytical data production by EuroFIR.  Journal of Food Composition and Analysis, 20, 725-732. (DOI: 1016/j.jfca.2006.06.003)

    Year (2000)

    Møller, A., Unwin, I.D., Ireland, J., Roe, M.A., Becker, W., Colombani, P. (2008) The EuroFIR Thesauri,  EuroFIR Technical Report

  • EuroFIR Standard

    EuroFIR Standard

    Gurinovic M, Glibetic M, Kadvan A, Milesevic J, Ranic M, Oshaug A, Finglas P (2013) Final report on Balkan Food Platform and recommendations for future integration of WBC/EECA countries. Brussels: EuroFIR AISBL EuroFIR Technical Report 4.6

    Slimani N., Crispim S.P., Nicolas G., Casagrande C., Pakkala H., Korousic-Seljak B., and Finglas P.M. (2013) Report on conceptual specifications for the interface between the e- Standardized Methodologies Platform (e-SMP) and the EuroFIR eSearch Platform. EuroFIR NEXUS, D2.5. Read the summary here.

    Abu-Saad K, Shahar DR, Vardi H, Fraser D (2010) Importance of ethnic foods as predictors of and contributors to nutrient intake levels in a minority. European Journal of Clinical Nutrition (2010) 64, S88–S94. (DOI: 10.1038/ejcn.2010.217)

    Ireland JD, Møller A (2010) Langual food description: a learning process. European Journal of Clinical Nutrition, 64, Suppl 3, S44-48. (DOI: 1038/ejcn.2010.209)

    Kartinen NE, Similä ME, Pakkala H, Korhonen T, Männistö S, Valsta LM (2010) Glycaemic index values in the Finnish food composition database: an approach to standardised value documentation. European Journal of Clinical Nutrition, 64, S68-72. (DOI: 1038/ejcn.2010.214)

    Machackova M, Holasova M, Maskova E (2010) Full value documentation in the Czech Food Composition Database. European Journal of Clinical Nutrition, 64, S64-67. (DOI: 1038/ejcn.2010.213

  • EuroFIR Web Services

    EuroFIR Web Services

    Møller, A., & Christensen, T. (2012) EuroFIR web services – food data transport package, version 1.4 EuroFIR Technical Report 2.1

    Pakkala, H., Martínez de Victoria, I., Christensen, T., Unwin, I., Korhonen, T., Gunnarsson, I., . Presser, K. (2012) EuroFIR web services – specification of request-response message exchange patterns, version 1.2 EuroFIR Technical Report 2.8

  • Ethnic & Traditional Foods

    Ethnic & Traditional Foods

    Year (2012)

    Møller, A., & Christensen, T. (2012) EuroFIR web services – food data transport package, version 1.4 EuroFIR Technical Report 2.1

    Pakkala, H., Martínez de Victoria, I., Christensen, T., Unwin, I., Korhonen, T., Gunnarsson, I., . Presser, K. (2012) EuroFIR web services – specification of request-response message exchange patterns, version 1.2 EuroFIR Technical Report 2.8

    Year (2010)

    Abu-Saad K, Shahar DR, Vardi H, Fraser D (2010) Importance of ethnic foods as predictors of and contributors to nutrient intake levels in a minority European Journal of Clinical Nutrition, 64, S88-94. (DOI: 1038/ejcn.2010.217)

    Khokhar S, Marletta L, Shahar D R, Farre R., Ireland J D, Jansen-van der Vliet M, De Henauw S and Finglas P (2010) New food composition data on selcted ethnic foods consumed in Europe. European Journal of Clinical Nutrition, 64, S82-S87. (DOI: 1038/ejcn.2010.216)

    Costa HS, Vasilopoulou E, Trichopoulou A, Finglas P (2010) Participants of EuroFIR Traditional Foods Work Package. New nutritional data on traditional foods for European food composition databases. European Journal of Clinical Nutrition, 64, S73-81. (DOI: 1038/ejcn.2010.215)

    Year (2009)

    Chen A., Gilbert P. and Khokhar S. (2009) Estimating the nutrient composition of South Asian foods using a recipe calculation method.  Food Chemistry, 113(3), 825-831. (DOI: 1016/j.foodchem.2008.05.063)

    Khokhar S., Gilbert P.A., Moyle C.W.A., Carnovale E., Shahar D.R., Ngo J., Saxholt E., Ireland J., Jansen-van der Vliet M. and Bellemans M. (2009) Harmonised procedures for producing new data on the nutritional composition of ethnic foods. Food Chemistry, 113(3), 816-824. (DOI: 1016/j.foodchem.2008.06.046)

    Weichselbaum E., Benelam B., Soares Costa H. (2009) Traditional foods in Europe, Synthesis report No. 6. – Read the summary of the EuroFIR Synthesis report n°6

    Year (2007)

    Trichopoulou A., Soukara S. and Vasilopoulou E. (2007) Traditional foods: a science and society perspective. Trends in Food Science & Technology, 18(8), 420-427. (DOI: 1016/j.tifs.2007.03.007)

    Year (2008)

    Gilbert P.A. and Khokhar S. (2008) Changing dietary habits of ethnic groups in Europe and implications for health. Nutrition Reviews, 66(4), 203-215. (DOI: 1111/j.1753-4887.2008.00025.x)

    Year (2006)

    Trichopoulou A., Vasilopoulou E., Georga K., Soukara S. and Dilis V. (2006) Traditional foods: Why and how to sustain them. Trends in Food Science & Technology, 17(9), 498-504. (DOI: 10.1016/j.tifs.2006.03.005)

    Church S., Gilbert P., Khokhar S. (2006) Ethnic groups and foods in Europe, Synthesis report No. 3. 

     

     
  • Heath Claims

    Heath Claims

    Buttriss JL, Benelam B (2010) Nutrition and health claims: the role of food composition data. European Journal of Clinical Nutrition, 64, Suppl 3, S8-13. (DOI: 1038/ejcn.2010.203)

    Kiely M, Black LJ, Plumb J, Kroon PA, Hollman PC, Larsen JC, Speijers GJ, Kapsokefalou M, Sheehan D, Gry J, Finglas P (2010) EuroFIR consortium. EuroFIR eBASIS: application for health claims submissions and evaluations. European Journal of Clinical Nutrition, 64, S101-107. (DOI: 1038/ejcn.2010.219)

  • Bioactive compounds data

    Bioactive compounds data

    Year (2010)

    Kiely M, Black LJ, Plumb J, Kroon PA, Hollman PC, Larsen JC, Speijers GJ, Kapsokefalou M, Sheehan D, Gry J, Finglas P (2010) EuroFIR consortium. EuroFIR eBASIS: application for health claims submissions and evaluations. European Journal of Clinical Nutrition, 64, S101-7. (DOI: 1038/ejcn.2010.219)

    Pilegaard K, Eriksen FD, Soerensen M, Gry J (2010) Information on plant foods in eBASIS: what is in a correct botanical scientific name? European Journal of Clinical Nutrition, 64, S108-111. (DOI: 1038/ejcn.2010.220)

    Year (2008)

    Black L., Kiely M., Kroon P., Plumb J. and Gry J. (2008) Development of EuroFIR-BASIS – a composition, biological effects database for plant-based bioactive compounds. Nutrition Bulletin, 33(1), 58-61. (DOI: 1111/j.1467-3010.2007.00649.x)

    Chryssochoidis G. M., Kapsokefalou M., Pothoulaki M, Kehagia O.C., Linardakis M.G. and Koutelidakis A.E. (2008). Bioactive compounds databanks; Preferences of the research community and sustainability, Journal of Applied Nutrition, 56(1), 4 – 16. (https://www.researchgate.net/publication/215612504)

    Year (2007)

    Gry J., Black L., Eriksen F.D., Pilegaard K., Plumb J., Rhodes M., Sheehan D., Kiely M. and Kroon P.A. (2007) EuroFIR-BASIS – a combined composition and biological activity database for bioactive compounds in plant-based foods.Trends in Food Science & Technology, 18(8), 434-444. (DOI: 1016/j.tifs.2007.05.008)

    Møller A., Unwin I.D., Becker W. and Ireland J. (2007)  EuroFIR’s food databank systems for nutrients and bioactives. Trends in Food Science & Technology, 18(8), 428-433. (DOI: 1016/j.tifs.2007.02.003)

     
  • Training and Database Management

    Training and Database Management

    Oliveira LM, Castanheira IP, Dantas MA, Porto AA, Calhau MA (2010) Portuguese food composition database quality management system. European Journal of Clinical Nutrition, 64, Suppl 3, S53-57. (DOI: 1038/ejcn.2010.211)

    Pakkala H, Christensen T, de Victoria IM, Presser K, Kadvan A (2010) Harmonised information exchange between decentralised food composition database systems. European Journal of Clinical Nutrition, 64, S58-63. (DOI: 1038/ejcn.2010.212)

    Reinivuo H., Bell S. and Ovaskainen M.-L. (2009) Harmonisation of recipe calculation procedures in European food composition databases. Journal ofFood Composition and Analysis, 22(5), 410-413. (DOI: 1016/j.jfca.2009.04.003)

    Hollman P.C.H., Witthöft C.M., Busstra M.C., Elburg L. and Hulshof P. (2009) Training aspects in the use and production of food composition databases. The EuroFIR experience.  Food Chemistry, 113(3), 842-845. (DOI: 1016/j.foodchem.2008.07.095)

    Pavlovic M., Witthöft C.M., Hollman P., Hulshof P.J.M., Glibetic M., Porubska J., Pepping F. and Oshaug A. (2009) Training and capacity building in central and Eastern Europe through the EuroFIR and CEE networks.Food Chemistry, 113(3), 846-850. (DOI: 1016/j.foodchem.2008.03.069)

  • Annual Reports

    Annual Reports

    EuroFIR AISBL – Annual Report 2014

    EuroFIR AISBL – Annual Report 2015

    EuroFIR AISBL – Annual Report 2016

    EuroFIR AISBL – Annual Report 2017

    EuroFIR AISBL – Annual Report 2018

    EuroFIR AISBL – Annual Report 2019

    EuroFIR AISBL – Annual Report 2020

    EuroFIR AISBL – Annual Report 2021

    EuroFIR AISBL – Annual Report 2022

    EuroFIR AISBL – Annual Report 2023

Uncategorized

Ultra-Processed Foods: A glimpse into the future of food

EIT Food Future of Ultra-Processing Food Workshop, EIT Food iVZW, Leuven (Belgium). 4-5th September 2024

Ultra-processed foods (UPFs) are a controversial topic in the food and health industry, sparking debates around their role in diets, impacts on health, place in the future of food and, indeed, what is an ultra-processed product. To delve deeper into these discussions, a two-day co-creative workshop was hosted by EIT Food in Leuven during the first week of September. This event brought together a range of individuals from different sectors to explore future challenges and opportunities associated with ultra-processed foods.

The first day of the workshop was dedicated to understanding the current landscape of ultra-processed foods, with experts presenting the latest trends and innovations shaping the future of the food industry. Topics included nutrition, consumer habits, sustainability, and food policy. The conversation revealed that, while consumers are increasingly aware of the health implications of UPFs, these foods are deeply ingrained in modern life due to their convenience, affordability, and long shelf-life. There is a complex balance between consumer demand for quick, easy options and the growing push towards healthier, more sustainable diets.

On the second day, participants were encouraged to think creatively and work collaboratively to find solutions for some of the key challenges. This required deeper exploration into what “ultra-processed” really means and how it impacts both health and the environment. Proposals put forward included promoting balanced diets and launching new education initiatives to help consumers make better food choices. There was also a push to highlight healthier processed food options, such as those that are fortified with key nutrients (e.g., vitamin D or iron). However, participants also called for more investment in new processing techniques that could retain nutritional value while improving taste and affordability.

The discussions were not solely focused on the downsides. While concerns were raised about the potential health risks, environmental impacts, and negative consumer perceptions surrounding UPFs, participants also recognised some of their positive attributes including affordability, safety, extended shelf-life, and the ability to standardise production for consistency and quality. The key takeaway was the importance of finding a balance. Encouraging responsible consumption and helping the public to understand more about healthier choices is essential. Simultaneously, there is a need for the food industry to innovate and improve the quality and sustainability of ultra-processed foods. The future of food might not necessarily mean the end of UPFs, but rather their evolution into products that better align with health and environmental goals. By bringing together diverse perspectives, this event highlighted both the challenges and opportunities surrounding ultra-processed foods, making it clear that they will continue to be a significant area of focus for health experts, consumers, and the food industry alike.

Uncategorized

FoodStories Workshop

Webinar, Zoom

On 23rd July 2024, FoodStories conducted an online workshop focused on storytelling. Stories can humanise complex topics, making them more relatable and easier to understand. By simplifying ideas and reducing use of technical terms, storytelling also aids in comprehension and retention of knowledge. Engaging narratives can inspire interest, enhance empathy, and promote behaviour change. The workshop included four paired exercises designed to practice these storytelling techniques. Overall, the event highlighted the role of storytelling in communicating scientific concepts effectively to diverse audiences.

So, we would like to tell you a short story …

Once upon a time, food, nutrition, and data scientists faced a challenge. Every country had fragmented food information, making it hard to understand what was truly in their foods. Enter EuroFIR, the European Food Information Resource, a beacon of hope and collaboration, bringing together experts from across Europe. Armed with food composition tables, analytic knowledge, and determination, these researchers embarked on a quest to create more unified food composition databases. They standardised methods, introduced quality control, and harmonised datasets, weaving together a comprehensive map of Europe’s food landscape. A treasure trove of information revealed nutrients in thousands of foods, from apples to zucchini. This database – FoodEXPlorer – empowers researchers, dietitians and nutritionists, policymakers, and app developers using food data to help citizens make decisions about their food and EuroFIR is a shining example of what can be achieved when people unite. It is also a thriving legacy to more than 40 years of effort, growing continuously and guiding Europe towards understanding of the power of food and the choices we make that impact our health.

Uncategorized

#FoodFuture

Parc Leopold, European Parliament, Brussels (BE)

On June 26, Food Drink Europe held its annual #FoodFuture Ideas Fest in Brussels, bringing together stakeholders to discuss creation of a sustainable, innovative, and health-focused food and beverage industry in Europe. For this purpose, the event consisted of three stages, Consumers, Food- & Drink-Makers, and Farmers, focusing on collaboration across supply chain, sustainable food systems and agricultural practices, investments, and technological integration. In addition, there were workshops about alternative protein sources, such as crickets, products made by Sustainable Rice Platform < https://sustainablerice.org > and non-alcoholic spirits, all promoting healthier lifestyle choices. This collective approach aims to bridge financial gaps, boost trade, and improve governance, setting the stage for a more sustainable future in the European agri-food sector.

Uncategorized

EUROPEAN FOOD FORUM: “Sustainable Solutions for Food Waste and Food Loss Reduction”

European Parliament, Brussels (BE), 4th March 2024

At the beginning of March, the European Food Forum hosted a debate about food waste, its impact on greenhouse gas emissions, and potential solutions. It has been estimated that individuals contribute 130 kg of food waste annually, depleting vital resources such as water and energy, and contributing to 16% of EU greenhouse gas emissions as well as costing around 132 billion EUR.

In response, the European Commission has proposed measures to reduce food loss in processing and manufacturing by 10% and waste by 30% per capita at retail and consumption levels by 2030. The various solutions include “Too Good to Go” facilitating food collection in stores, while the “Aldi South Group” has implemented price reductions on products about to expire and expanded donation programmes. There are also education initiatives aimed at raising awareness among citizens about the impact of consumption habits. Within the food industry, strategies such as utilizing spent grains for plant-based beverages and promoting whole soya bean products offer more sustainable alternatives to minimise waste.

What these initiatives show is a growing collective effort to tackle food loss and food waste, fostering a culture of shared responsibility and stewardship, where every action, no matter how small, counts towards building a more sustainable food system.

Speakers:

Panel 1: Reducing food waste in manufacturing and key enablers for the transition towards more sustainable food systems

  • Katie Carson: Director Corporate Affairs Food & Climate Policy, TetraPak
  • Silvia Lofrese: Senior Manager Public Affairs, FoodDrinkEurope

Panel 2: Reducing food waste at retail and restaurants: Business Cases

  • Hanna Eldh: Group Experience Marketing Manager, Electrolux

Group: Food Waste and Refrigeration

  • Avik Mukhija – CEO, Freshflow
  • Jana Villwock – Representative for the EU Office of ALDI SOUTH

Group

  • Christophe Diercxsens – Global Public Affairs Director, Too Good

to Go

  • Enrico Derflingher – President Euro-Toques International, Ambassador for Italian Cuisine

Panel 3: Consumer education and information: Key enablers to achieve food waste reduction.

  • Elena Dinu – Advocacy and Development Director at the

Romanian Federation for Food Banks

  • Angela Frigo – Secretary General EFBA European Food Banks Association

Chellie Pingree U.S. Representatives– Co-Founder Congressional Food Recovery Caucus

Uncategorized

EUROPEAN FOOD FORUM: ‘Digitalization in Food Environment”

European Parliament, Brussels (BE), 20th February 2024

In the middle of February, the European Food Forum held this event to discuss how digitalization is reshaping the agrifood value chain and explore the benefits and risks.

Digitalization is revolutionizing ways in which products are produced, processed, distributed, and purchased. This transformation brings with it a range of opportunities including increased efficiency, optiming use of resources and reducing waste. There are opportunities for greater connection between farmers and other actors in the value chain, leading to higher incomes and better livelihoods for farmers, and support for more sustainable farming practices, minimizing environmental impact. For citizens, there are apps to help with reservations and payments, access to additional information (e.g., QR codes). In contrast, however, digital skills are low in some sectors including farming and amongst older citizens. There are also concerns about privacy and security of information as well as the use artificial intelligence.

Thus, while the digitalization of the agrifood sector offers significant opportunities for improving efficiency andsustainability, it also presents challenges, not least in inclusivity. Navigating this digital transformation will require collaboration amongst stakeholders, investment in infrastructure and education, and a commitment to addressing issues of equity and privacy.

Speakers included:

Panel 1: Overview of the role and impact of the digitalization in the food environment

  • Giacomo Mattino’ HoU Food, Retail, Health DG Growth EU Commission: Transition pathway for a more resilient, sustainable and digital agri-food ecosystem:
  • Antonello Bonfante, Senior researcher ISAFOM di Portici (NA).
  • Heinz Flatnitzer, Head of Emissions Value Management, dsm-firmenich, Sustell™ Use of data to simplify the complexity of measuring, validating, and improving the environmental sustainability.
  • Claude Heyman – Aktina – Food scanner

Panel 2: Digitalisation in Food Consumption

  • Diego Viarengo – Giallo Zafferano – Gastronomy in the Internet
  • Pietro Paganini – “Food” The future of food with digitalization
  • Marco Pierani – Euroconsumers

Uncategorized

European Food Forum: “Taking stock of the Farm to Fork Strategy: Reflecting, Rethinking, Rebuilding”

European parliament, Brussels (BE), 31st January 2024

This event was held at the European Parliament to discuss implementation of green initiatives, sustainable practices, and moving forward with the “Farm to Fork Strategy”.

Nearly four years after the European Commission published this flagship strategy, and close to the 2024 European elections, farmers and other interest parties explored ecological transition in the agri-food sector, including sustainable use of pesticides, nature restoration, packaging waste, and sustainable food systems. Controversy around many of these topics, as well as their complexity, has hindered advancement with the “Farm to Fork Strategy, but so have external factors such as COVID-19, inflation, and the war in Ukraine.

Discussions at the European Food Forum highlighted a number of potential corrective measures, benefiting both farmers and consumers, which focused on clear dialogue, more innovations in economic, social, environmental, and food systems for greater sustainability, and protection of biodiversity.

‘Taking Stock of the Farm to Fork strategy: Reflecting, Rethinking, Rebuilding’ was carried out in collaboration with Europe Jacques Delors AISBL, one of the Jacques Delors family of think tanks created in early 2020.

Speakers included:

  • Farmers: Rūdolfs Pulkstenis, Vice President, European Council of Young Farmers (CEJA)
  • NGOs / Civil Society: Marta Messa, Secretary General Slow Food
  • Processors: Geert Maesmans, President, EU Specialty Food Ingredients
  • Retailers: Els Bedert, Director Product Policy & Sustainability, EuroCommerce
  • R&I: Adam Adamek, Director of Innovation, EIT Food

With special remarks from:

  • Els Bruggeman, Head Advocacy and Enforcement, Euroconsumers
  • Patrick Pagani, Lead Coodrdinator – Senior Policy Advisor, Copa Cogeca
  • Silvia Lofrese, Senior manager public affairs FoodDrinkEurope

Project Updates | February 2024

Uncategorized

ALLIANCE

We are preparing to conduct guided interviews with the tool providers, as part of the work on uses case scenarios and innovation management, which also includes consideration of market needs for the tools and potential exploitation pathways. One of the challenges we are facing is getting a better understanding of the frequency and types of fraud associated with quality labels. If we are going to propose solutions, we also have to be able to show not only how these tools can reduce the potential for fraud but also the likely benefits in terms of brand reputation, quality and safety, regulatory compliance, transparency, consumer confidence, and cost.

WATSON

In response to progress across the project, we are becoming more involved in critical tasks. Specifically, our focus is on stakeholders’ expectations regarding authenticity and traceability within food systems. Like ALLIANCE, we are exploring development of use case scenarios and planning pilots. Attention has also shifted to dissemination and communication strategies to amplify impact of the results.

FishEUTrust

Consortium has been busy working on M18 reporting. During this Period, the project has mapped and analysed stakeholders, established the various living labs and drafted best practice and operational protocols, identified consumer expectation and key characteristics of consumer group(s), allowing these to be clustered in target countries,  published SOPs for sampling, DNA extraction and processing of samples for NGS based metagenomics, validated nanostructured platforms for sensors and verified novel toolkit with sensors for detection pathogenic bacteria. The communication, dissemination and exploitation plan has been implemented with the launch of the project website and social media accounts as well as participation in a range of events. Finally, EuroFIR published the draft sex and gender plan (D9.3).

Data4Food2030

🚀 The Data4Food2030 newsletter 6th edition is out

✨ Keep up with our latest activities and get a glimpse of the project’s newest developments in 2024!

📩 Access it here. – 📝 If you want to subscriber directly, click here

WASTELESS

Are you an expert in food loss and waste measurement & monitoring framework?

WASTELESS needs your input! Who? – 🎯 Anyone who works in food loss and waste measurement.

 Join the online survey and contribute to development of an effective food loss and waste measurement & monitoring framework.

💬 Survey in English – 🕞 15 minutes to complete – CLICK HERE

SWEET

The final project meeting and a dedicated session for stakeholder was held in Brussels on 17-18th January 2024, just as Brussels enjoyed its heaviest snow fall since 2013. Each of the WPs reported on their activities, and summaries were shared with the wider stakeholder group. Like FNS-Cloud, SWEET was presented at the 14th European Nutrition Conference #FENS2023 in Belgrade, Serbia, on 14-17th November. The team participated in conference educational workshops, interactive sessions and poster presentations on nutrition science research, and how sweetener and sweetness enhancers can help address important dietary-related health challenges Europe is facing. For more information about SWEET and key results visit the website.

ZERO Hidden Hunger

Zero_HiddenHunger_EU, a new multi-partner European consortium led by University College Cork (IE), has received nearly €10 million in funding for groundbreaking research into tackling micronutrient deficiency over the next four years. The kick-off meeting was hosted by EuroFIR, EUFIC, and EPHA in Brussels on 1st-2nd February. Micronutrient (MN) deficiency, a widespread form of malnutrition, poses significant challenges to human health and development across Europe. Recognising the urgency of this public health issue, Zero_HiddenHunger_EU is set to revolutionize understanding and response to MN deficiencies. The project will employ cutting-edge techniques, including high-throughput biomarker analysis and advanced data modelling, to generate credible evidence that will empower policymakers and food system actors to implement targeted interventions and eradicate MN deficiencies from Europe.

 

EFSA ALLERGENS

EuroFIR has finished screening more ca. 10 500 manuscripts from the original 138K articles, based on population and outcome. This has meant determining whether papers describe both the allergic population and the food protein(s), and if the food protein causes an allergic reaction based on IgE binding.

We are now securing copies of these papers so our partner – University of Surrey (UK) – can extract information about the population, their exposure to the allergen, prevalence of sensitisation, and outcomes. Then, this knowledge can be compiled to identify clinical relevant allergens and their relative severity.

 

EFSA EUOpenFood

The consortium is working on quality assessment of European FCDBs and identifying a strategy for filling missing values, amendments to the SSD2 and, importantly, whether there might be a better approach for mapping food composition datasets, and factors related to food composition data at the EU level. These will be finalised before Easter, and are essential for the final Phase 1 deliverable, draft guidance for collection, storage, and maintenance of the EU FCDB, which should be completed in August 2024.