Effectively communicating the need to prevent food waste in awareness campaigns and #WASTELESS social media.

26/02/2026Blog

Written by: José Miguel Sánchez Zaballa

Preamble

Building upon personal experience, while working in #WASTELESS, a European-funded project aiming to reduce and prevent food loss and waste across the Agri-food sector. And on the side, executing an MSc. thesis project titled “Barrio Sin Despilfarro” about the development of knowledge-sharing spaces in the city of Barcelona to discuss food waste. This article aims to share the main findings of one of the thesis’s chapters and reflect upon their use in the project’s communication strategy.

The thesis findings

After carrying out interviews with the organizers and participants of the most relevant awareness campaign in the Catalan territory “Aprofitem els aliments”, they all pointed out how correctly using messages that appeal to community responsibility and providing end users with simple tips and tools can increase the impact of the campaign as each type of message contributes differently, one promotes citizen mobilization and the other one provides consumers with tools to start preventing food waste in their daily lives.

#WASTELESS communication and dissemination strategy.

The WASTELESS project has aimed to provide the agrifood system with tools that ease the quantification of food loss and waste. During its 4 years of funding, it has followed a Dissemination, Exploitation and Communication (DEC) plan, which puts effort into raising awareness about the issue through its social media, particularly LinkedIn and X, but also through other channels, like café talks with experts.

Connecting the dots between awareness campaigns and social media.

At a glance, both strategies, share synergies due to their ability to build capacity across consumers and the agrifood sector. In fact, they put the issue in the spotlight, make it relevant to their respective target audience, and constantly invite the audience to engage with sustainability and be mindful about their attitude towards food waste, and ultimately start adopting new habits. Nonetheless, a clear difference arises as WASTELESS also promotes knowledge exchange. Due to its dissemination scope, the project directly targets experts and actively gathers their input and perspectives on accelerating progress towards this sustainability goal. Communication is therefore not only outward facing but also interactive. Perhaps awareness campaigns could benefit from integrating this knowledge-exchange component more deliberately. Fostering discussion across the supply chain not only strengthens collective action but also builds community and adds value to the work and research of experts involved in tackling food waste.

14th International Food Data Conference (IFDC)

13/01/2026Uncategorized

Background

Taking place every four years, the International Food Data Conference presents itself as the most important appointment in the world of Food Composition Data. On its 14th edition, the Food and Agriculture Organization of the United Nations (FAO) hosted the event at its headquarters in Rome, Italy. The event received the participation of the International Network of Food Data Systems (INFOODS), a network of which EuroFIR and its members are a part.

The event as seen by EuroFIR

During the three-day event, EuroFIR team and its members, participated by chairing X sessions, presenting X oral presentations and showcasing X posters on research and different European-funded projects, as well as receiving a distinctive award and networking with fellow participants.

Recognizing a career-long effort

On September 1st, EuroFIR´s Director, Paul Finglas was awarded the INFOODS Nevin Scrimshaw Award, a recognition given to professionals who, in their years of experience, have performed an outstanding job in the research of food composition, particularly in low and middle-income countries. For EuroFIR is a pleasure to join its founder in the celebration of his well-paved career, which not only includes more than a hundred scientific articles, but also efforts to make food composition data available and trustworthy in Europe and in the Global South.

Amongst other good news, after receiving his award, Paul Finglas presented the idea of building an open-access food database overseen by EFSA. Which could make food data literacy more accessible, understandable and transparent, ultimately benefiting bigger projects like policies, nutritional strategies and further research.

Later that day, our director, Dr. Hettie Schönfeldt also had the chance to chair the session on Biodiversity and food composition, and kept participating in the event during the second session with her presentation “Determining the nutrient composition of foods commonly consumed by Indians in South Africa”, where she proposed innovative alternatives to food consumption surveys, some even including social media posts, to better track and quantify food composition data when is not available.

A Verifish solution to empower consumers.

The Verifish project was represented by Dr. Siân Astley, Secretary General of EuroFIR who showcased the poster titled “Sustainability Indicators Framework for Communicating Responsible Aquafood Consumption.” The poster presented how Verifish has developed a supply chain solution for tracking environmental impact, supply management, and nutritional value metrics. To later process these data through an intuitive software tool designed to support informed decisions, healthy diets, and promote sustainability across the fisheries sector.

Promoting TrustEUFish around the globe

Dr. Marion Buso, EuroFIR researcher, representing the TrustEUFish project participated in the presentation of her poster “Challenges in providing comprehensive fish and seafood composition data”, which showcased a clear example of the relevance of Food Composition Data Bases, just like EuroFIR´s FoodEXplorer, the use and correct maintenance of such tools strengths the fisheries supply chain, as they reinforce consumers decisions and pave the way for future research opportunities.

A special thanks to our members.

The conference wouldn´t have been a success without the participation of EuroFIR´s members, not only because they enriched the conversation and engaged in interesting discussions, but also because they were also amongst the presenters. Please find a brief description of each of our colleagues´ interventions:

Heli Reinivuo – Finnish Institute for Health and Welfare, Finland.

Who presented the talk: “The new era of technical solutions of food composition data management, dietary data collection and dietary intake calculation in national dietary surveys: an example from Finland” and gave a hint on how food composition management software can be applied for nutritional monitoring at a national level.

Jelena Milešević – University of Belgrade, Serbia

Participated with her oral presentation titled: “Challenges and achievements in capacity development and harmonization of food consumption data collection in EFSA EU Menu national dietary surveys in Balkan region for dietary monitoring, sustainable healthy diets and food systems transformation”, reporting on EFSA-sponsored nutrition surveys across the Balkans, highlighting regional strengths and challenges in obtaining harmonized data to support public policy.

Maria Graça Dias – National Institute of Health Doutor Ricardo Jorge, Portugal.

Explained in her presentation “Approach and resources for the sustainable update of the Portuguese Food Composition Database: a multi-source and collaborative strategy”. How can a national authority update its FCD through collaborative networks, stakeholder participation, together with analytical and digital tools.

Viktor Crabeels & Mirjana Andjelkovic – Sciensano, Belgium.

Our colleagues from Sciensano, presented in tandem their work titled “Decoding food labels: a scalable framework for ingredient identification and classification”, in which they explained how is it possible to harmonize food label information when this presents multilingual or different formatted packaging.

Marian Kjellvold – Institute of Marine Research, Norway

Presented “Bridging the Data Gap: Expert Guidelines for Reporting Analytical Data on Aquatic Foods for Use in Food Composition Databases” and shared a set of guidelines to help researchers include relevant information when reporting on aquatic food products composition. With the purpose of improving the quality and usability of the aforementioned data.

Helena Pastell – Finnish Food Authority – Finland

Explained to the public her study “The chemistry of edible insects – the impact of chitin on nutritional analysis.” where she highlighted the barriers edible insects have due to being novel foods in the market. Furthermore, she explained how the protein skeleton of insects can help better determine their nutritional value.

Silvia Lisciani – Council for Agricultural Research and Economics – Italy

During her talk “Assessing biodiversity food richness through dietary surveys: a cost-benefit approach to guide the collection of consumption and composition data at below species level in an Italian case study” , Silvia Lisciani explained the need to further include plant biodiversity consumption in consumers diets given the persistent gaps in food consumption surveys when reviewing biodiverse foods.

Antonis Vlassopoulos – Agricultural University of Athens, Greece.

Who presented not one, but two oral presentations, the first on behalf of EuroFIR´s former intern Stefania Xanthopoulou, titled “Developing the Greek branded food composition database (HelTH): update and expansion methodology”, which consisted of explaining Branded Food Composition Databases (BFCDs), and how it is possible to update and curate their information through automatic programs. Keeping databases compliant with quality standards and updated to the changing food market.

And the second, “Development of nutritional composition data for commonly consumed foods (generic foods) via statistical analysis and thematic reconfiguration of branded food composition data”, explained how artificial intelligence trained with BFCDs can bridge food composition data in areas where information is scarce, and thus provide estimated nutritional values for staple food products.

As we finish with this memoir, once again we thank every participant of the 14th International Food Data Conference, together with the hosting organisation, FAO, for making this great event the common house of food composition data and food literacy.

Membresía de EuroFIR a precio especial para dietistas colegiados del Consejo General de Colegios Oficiales de Dietistas-Nutricionistas.

11/12/2025Uncategorized

El acuerdo:

¡EuroFIR y el Consejo General de Colegios Oficiales de Dietistas-Nutricionistas (CGCODN) se unen para fortalecer la profesión! Como parte de esta colaboración, los miembros del CGCODN disfrutan de un descuento exclusivo en la membresía anual de EuroFIR del 30%.

Beneficios de la membresía:

Usa FoodEXplorer para buscar 40 bases de datos alimentarias nacionales, incluyendo BEDCA.
Encuentra rápidamente valores nutricionales precisos para elaborar planes de
alimentación, evaluar dietas y asesorar a clientes.
Con eBasis descubre compuestos bioactivos presentes en los alimentos, una herramienta ideal para recomendar alimentos funcionales, antioxidantes y dietas ricas en polifenoles.
Utiliza ePlantLIBRA para evaluar suplementos herbales y compuestos de origen vegetal respaldados por evidencia científica.
Únete a un grupo exclusivo de dietistas internacionales, donde podrás intercambiar conocimientos con expertos y conocer nuevas prácticas basadas en la evidencia.
Accede a talleres especializados, sesiones de formación y las últimas novedades del sector para mantenerte siempre actualizado en ciencias de la nutrición.
Impulsa tu carrera profesional, gana credibilidad y amplía tu experiencia con las bases de datos de composición de alimentos más avanzadas.

¿Cómo inscribirse?	Detalles de la oferta
1. Contacta con CGCODN para recibir tu código de descuento. 2. Rellena el formulario de solicitud en línea, usando el código. 3. Espera a que EuroFIR procese tu solicitud y… ¡Listo! Ya eres miembro de EuroFIR.	Únete hoy y ahorra un 30% en tu primer año de membresía. Pagas 83,30€ en lugar de 119,00€ ¡No dejes pasar esta oportunidad!

Para más detalles, contáctanos en [email protected] o visita www.eurofir.org

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

04/11/2025News

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

04/11/2025News

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

04/11/2024Uncategorized

EuroFIR Standard

Year (2013)

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.

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)

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

Year (2009)

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 (2006)

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

Year (2024)

Mills, E. N. C., Orsenigo, F., Salgado, D., Finglas, P. M., & Astley, S. (2024). Novel strategies for predicting allergenicity: development of a ranking method and screening tools to assess the allergy risk of innovative proteins. EFSA Supporting Publications, 21(6). https://doi.org/10.2903/sp.efsa.2024.en-8840 (EFSA ALLERGENS)

Suckling, J., Morse, S., Murphy, R., et al. (14 more authors) (2024). Environmental life cycle assessment of drink and yoghurt products using non-nutritive sweeteners and sweetness enhancers in place of added sugar: the SWEET project. The International Journal of Life Cycle Assessment. https://doi.org/10.1007/s11367-024-02375-x (SWEET)

Year (2021)

Timotijevic, L., Astley, S., Bogaardt, M. J. et al. (24 more authors) (2021). Designing a research infrastructure (RI) on food behaviour and health: Balancing user needs, business model, governance mechanisms and technology. Trends in Food Science & Technology, 116, 405–414. https://doi.org/10.1016/j.tifs.2021.07.022 (RICHFIELDS)

Year (2020)

Berry, R., Astley, S., Lizano, D. S., Goossens, J. O., & Finglas, P. (2020). Personalised nutrition Quisper and development of a personalised nutrition community. Agro Food Industry Hi Tech, 31(2) (QUISPER)

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

16/09/2024Uncategorized

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

01/08/2024Uncategorized

Webinar, Zoom

On 23^rd 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.

04/07/2024Uncategorized

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.

15/03/2024Uncategorized

European Parliament, Brussels (BE), 4^th 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

Effectively communicating the need to prevent food waste in awareness campaigns and #WASTELESS social media.

14th International Food Data Conference (IFDC)

The event as seen by EuroFIR

A special thanks to our members.

Membresía de EuroFIR a precio especial para dietistas colegiados del Consejo General de Colegios Oficiales de Dietistas-Nutricionistas.

El acuerdo:

Beneficios de la membresía:

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

From Excess to Impact: Reducing Food Waste and Feeding Communities

Publications

Publications

Year (2013)

Year (2012)

Year (2010)

Year (2009)

Year (2006)

Year (2024)

Year (2021)

Year (2020)

Year (2020)

Yeah (2019)

Year (2013)

Year (2012)

Year (2011)

Year (2010)

Year (2009)

Year (2008)

Year (2007)

Year (2006)

Year (2002)

Year (2000)

Year (1998)

Year (2024)

Year (2020)

Year (2010)

Year (2009)

Year (2008)

Year (2007)

Year (2000)

Year (2010)

Year (2008)

Year (2007)

Year (2006)

Year (2000)

Year (2010)

Year (2008)

Year (2007)

Year (2009)

Year (2008)

Year (2007)

Year (2006)

Year (2005)

Year (2004)

Year (2003)

Year (2002)

Year (2001)

Year (1999)

Year (1997)

Year (1994)

Year (1975)

EuroFIR reports on recipe calculation and retention factors

Recipe calculation in general

Reports, presentations and tables

Scientific papers

Recipe calculation guideline

EuroFIR reports on recipe calculation and retention factors

Recipe calculation in general

Food composition data

Yeah (2019)

Year (2013)

Year (2012)

Year (2011)

Year (2010)

Year (2009)

Year (2008)

Year (2007)

Year (2006)

Year (2002)

Year (2000)

Year (1998)