Author Archive

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.

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.

#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.

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

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

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