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  • 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

Our members

Uncategorized

EuroFIR Members

In recent years, many distinguished members from Academia and Industry have joined EuroFIR AISBL, these include individuals and organisations working in dietetics, food manufacturing and retail, software development, public sector funding, regulation and policy-making, and academia. Our members are full members, compiler and non-compiler organizations, organization members, individuals, and students.

  • Full Members are restricted to the original EuroFIR project partners including many food composition database compiler organisations. New compilers initially join as Associate Members before converting to Full Member status after approval by the General Assembly.
  • Organisation Members: Universities & Academia, Research Institutes, SMEs, Food Technology Institutes, Food Safety Organisations, Policy Makers, Commercial Organisations (Food Manufacturers, Food Service Providers, Retailers)
  • Individual Members: Researchers, Dietitians, Clinicians, Patients, Consumers
  • Students

New members are welcome to join our activities! Click here for more information!

Full Members

QBI – Quadram Bioscience Institute, UK

NHID – National Institute for Health Development, Estonia

JSI – Institut Jozef Stefan, Slovenia

THL – National Institute for Health and Welfare, Nutrition Unit, Finland　　　　　　　　　

ANSES – French Agency for Food, Environmental and Occupational Health & Safety, France

NFSA – The Norwegian Food Safety Authority, Norway 　　　　　　　　　　　 　　　　　　　　　　　 　　　　　　　　　　　 　　　　　　　　　　　 　　　　　　　　　　　 　　　　　　　　　　　

INSA- Instituto Nacional de Saude Dr Ricardo Jorge, Portugal 　　　　　　　　　　　 　　　　　　　　　　　 　　　　　　　　　　　

NFA – Swedish National Food Agency, Sweden 　　　　　　　　　　　 　　　　　　　　　　　 　　　　　　　　　　　 　　　　　　　　　　　 　　　　　　　　　　　

IMR – Institute of Medical Research, University of Belgrade, Republic of Serbia

NUBEL – Nutrienten Belgie vzw, Belgium

RIVM – Institute of Public Health and the Environment, The Netherlands

BEDCA/University of Cordoba, Spain

IAEI – Institute of Agricultural Economics and Information, Czech Republic

FSANZ – Food Standards Australia New Zealand

CREA – Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria, Italy

OGYEI/NIPN – National Institute of Pharmacy and Nutrition

Matis ohf – Icelandic Food and Biotech R&D

FSVO – Federal Food Safety and Veterinary Office, Switzerland

MHI – Ministry of Health Isreal

Associate Members

MRI – Max Rubner Institute, Germany

Plant & Food Research – Institute for Plant & Food Research Limited, New Zealand

Full members non compilers

AUA – Agricultural University of Athens, Greece

UGent – University of Gent, Belgium

UHEL – University of Helsinki, Finland

NPPC VUP – National Agricultural and Food Centre, Food Research Institute, Slovakia

WUR – Wageningen University, The Netherlands

Ordinary members

Dato, Austria

MS Nutrition, France

CAPNUTRA, Republic of Serbia

Colombani Consulting, Switzerland

Eaternity, Switzerland

IEO – European Oncology Institute, Italy

Hylobates – Hylobates Consulting Srl, Italy

MANE – V MANE Fils SA, France

NANYANG Polytechnic – School of Chemical & Life Sciences_Nanyang Polytechnic, Singapore

Polytec, Denmark

CEU – Universidad CEU San Pablo, Spain

JRC – European Commission Joint Research Centre, Italy

UOA – University of Aberdeen, United Kingdom

Crème Global, Ireland

FFA – Finnish Food Authority, Finland

Odisee University, Belgium

UCC – University College Cork, Ireland

UoL – University of Ljubljana – Biotechnical Faculty, Slovenia

UoO – University of Oslo, Norway

IMR – Institute of Marine Research, Norway

TUBITAK Marmara Research Centre, Turkey

UoP – University of Pretoria, South Africa

SAMRC – South African Medical Research Center, South Africa

PepsiCo International Ltd, United Kingdom

EUFIC, Belgium

ISZU – Istanbul Sabahattin Zaim University, Turkey

Premotec GmbH, Switzerland

NFI – National Food Institute (Denmark)

HoGhent University, Belgium

Mahidol University, Institute of Nutrition, Thailand

HNRU INRAE – Human Nutrition Research Unit, INRAE, France

MRC Epidemiology Unit, The Great Britain

Orlando Import Export Srl, Romania

SSN – Swiss Society for Nutrition, Switzerland

Alma Food SAS, France

Nutritics, Ireland

Institut za nutricionistiko

Danone Global Research & Innovation Center, France

European Institute of Oncology, Italy

University of Porto, Portugal

University of Granada, Spain

    Meat substitutes: Winning products

    Uncategorized

    Meat substitutes: New products and advanced technology

    Kitchentown organised a roundtable (12.12.2020) to explore advancements in plant-based meats, and the challenges this sector face.

    The food industry is aware of the shift towards plant-based diets and are trying to create the best meat substitute foods. Thanks to extrusion technologies – commonly used to create snacks and other processed foods – it is possible to convert plant proteins into meat-like structures.

    Extrusion can be either dry (e.g., textured soy) or wet (e.g., Heura or chicken-wise products). What is important for many consumers is that, whilst switching to plant-based products, what many know and love about meat is retained, recreating the texture, smell and colour of traditional meat environments, such a barbecue or a burger restaurant.

    Kitchentown is a global innovation platform helping develop and launch impact-driven, transformational food & beverage products

    Nutri-score

    Uncategorized

    Food labelling for healthier choices: Towards an EU-wide Nutri-Score?

    A round-table organised by the European Consumer Organisation (BEUC) to explore the different front-of-package options within Farm-to-Fork Strategy

    European Union citizens are getting fatter with more than half either overweight or obese. Excess weight is a risk factor for other non-communicable diseases (NCDs) including high blood pressure, itself a risk factor for cardiovascular disease (heart disease and stroke), type 2 diabetes and, potentially, increased risk of complications associated with COVID-19. Eating a healthy diet and regular exercise are two key elements in controlling weight. Yet, spotting healthy products is tricky. To help consumers, and acknowledging that the detailed nutrition information is not readily understood during the weekly shop, a variety of so-called front-of-pack labelling schemes have been developed by governments and the food industry with the intention to make selecting foods within a health diet easier.

    With Farm-to-Fork, the European Commission is exploring front-of-pack labels with the aim to make one mandatory scheme EU-wide. Nutri-Score, classifying products from A (good) to E (no so good), has already been implemented in Belgium, France, and Germany, and is in the spotlight for European policymakers. However, like all the schemes, Nutri-Score is far from perfect (assigning a food as good or bad is highly nuanced) and has both supporters and detractors.

    BEUC hosted the second #ConsumerDebate to explore Nutri-Score from the consumer perspective with representatives from the European Commission DG SANTE, the German EU Presidency, Delhaize and Nestlé, and national consumer groups.

    Find out more about Nutri-Score here.

    BEUC is an umbrella organisations, founded in 1962, which is based in Brussels (BE), bringing together 45 European consumer organisations from 32 countries.

    Science and project management workshop

    Uncategorized

    EU Project Management and Science Communication Workshop

    • EC Structure and EU Programmes - DOWNLOAD
    • Basics of project management methodologies - DOWNLOAD
    • Introduction to EU-funded projects -DOWNLOAD
    • Description of Work, objectives, deliverables and milestones -DOWNLOAD
    • Consortium building: Before and afterwards - DOWNLOAD
    •  Management of the project start (kick-off) - DOWNLOAD
    • Managing project close-down - DOWNLOAD
    • Intellectual Property Rights management with a focus on SMEs - DOWNLOAD
    • Fundamentals of IPR for researchers
    • Practical IPR management in collaborative research projects
    1. Part 1 - DOWNLOAD
    2. Part 2 - DOWNLOAD
    3. Part 3 - DOWNLOAD
    • Management of work packages and project results - DOWNLOAD
    •  Financial planning, management and control - DOWNLOAD
    • Project management structure, procedures and tools - DOWNLOAD
    • Reporting - DOWNLOAD
    • Quality assurance - DOWNLOAD
    • Exploitation and sustainability: Methods and models
    • Exploitation and sustainability -  DOWNLOAD
    • Business Model Canvas - DOWNLOAD
    •  Getting your paper published - DOWNLOAD
    •  Open access publications: EC perspective - DOWNLOAD
    •  Dissemination and communication: Introduction - DOWNLOAD
    • Stakeholders - DOWNLOAD
    •  Better communication: developing skills amongst your researchers - DOWNLOAD

    Food Forum 2015

    Uncategorized

    Food Forum 2015: Towards a food and health Research Infrastructure in Europe

    • EuroDISH recommendations for the proposed Food and Health Research Infrastructure in Europe - DOWNLOAD
      Karen Zimmermann, Stichting DLO-WUR, NL
    • GloboDiet to support dietary surveillance and research on diet-related health, safety and societal challenges in Europe - DOWNLOAD
    • Nadia Slimani, International Agency for Research on Cancer (IARC), FR
    • Exposure modelling at the international level -DOWNLOAD
      Jacob van Klaveren, National Institute for Public Health and the Environment (RIVM), NL
    • HighTech Europe
      Kerstin Lienemann, DIL Brussels, BE
    • Personalised nutrition - DOWNLOAD
      Jo Goossens, shiftN, BE
    •  PREventive Care Infrastructure based On Ubiquitous Sensing - DOWNLOAD
      Edward Mutafunwga, AALTO, FI
    •  OPEN Platform in clinical and health studies - DOWNLOAD
      Barbara Koroušić Seljak, JSI SI
    •  Integrating an interoperable and customisable text mining platform for food and health research infrastructure - DOWNLOAD
      Sophia Ananiadou, University of Manchester, UK

    Food Forum 2017

    Uncategorized

    Food Forum 2017

    • Calculation of the content of Bioactive Plant Compounds in complex menus using the eBASIS-database, (Frank Forner, nutriCARD, nutriRECIPE, DE) DOWNLOAD
    • Quality approaches with data aggregation – what should compilers do? (Katja Sandfuchs & Bernd Hartmann, MRI, DE) – DOWNLOAD
    • Calculation of the content of Bioactive Plant Compounds in complex menus using the eBASIS-database, (Frank Forner, nutriCARD, nutriRECIPE, DE) DOWNLOAD
    • Quality approaches with data aggregation – what should compilers do? (Katja Sandfuchs & Bernd Hartmann, MRI, DE) – DOWNLOAD

    Full Members

    Uncategorized

    QUADRAM – Quadram Institute Bioscience, UK
     
     
         
    NHID – National Institute for Health Development, Estonia
     
     
     
    JSI – Institut Jozef Stefan, Slovenia     https://www.ijs.si/ijsw/JSI
     
     
     
       
     
    ANSES – French Agency for Food, Environmental and Occupational Health & Safety, France
     
     
     
    HHF – Hellenic Health Foundation, Greece
     
    http://www.hhf-greece.gr
     
    NFSA – The Norwegian Food Safety Authority, Norway
     
    https://www.mattilsynet.no/language/english/  
    INSA- Instituto Nacional de Saude Dr Ricardo Jorge, Portugal
    http://www.insa.pt/    
    NFA – Swedish National Food Agency, Sweden
     
    https://www.livsmedelsverket.se/en
     
    IMR – Institute of Medical Research, University of Belgrade, Republic of Serbia
     
    NUBEL – Nutrienten Belgie vzw, Belgium
     
    https://www.nubel.be
     
    RIVM – Institute of Public Health and the Environment, The Netherlands
     
    http://www.rivm.nl/en/
     
    BEDCA/University of Cordoba, Spain
     
     
     IAEI – Institute of Agricultural Economics and Information, Czech Republic
     
    http://www.iaei.cz/
     
    Food Standards Australia New Zealand
     
    UVI – University of Vienna, Austria
     
    https://www.univie.ac.at/en/
     
    BIOR – Animal Health and Environment, Latvia
     
    http://www.bior.gov.lv/en
     
    CREA – Consiglio per la Ricerca e la sperimentazione in Agricoltura, Italy  
    http://www.crea.gov.it  

    EuroFIR Associate Members

    Plant & Food Research – Institute for Plant & Food Research Limited, New Zealand
       
    MRI – Max Rubner Institute, Germany
       

    Uncategorized

    Analyse & Realise GmbH, Germany https://www.a-r.com/    
    Dato, Austria https://www.ethz.ch/en.html    
    VITALINQ – IP Health Solutions BV Vitalinq, the Netherlands https://www.vitalinq.nl/    
    MS Nutrition, France http://ms-nutrition.com/en/    
    CAPNUTRA, Republic of Serbia http://www.capnutra.com/    
    Colombani Consulting, Switzerland https://www.ugent.be/en    
    Eaternity, Switzerland http://www.eaternity.org/foodprint/database    
    EHPM – European Federation of Associations of Health Products Manufacturers, Belgium http://www.ehpm.org/    
    IEO – European Oncology Institute, Italy http://www.esmo.org/Patients/Designated-Centres-of-Integrated-Oncology-and-Palliative-Care/European-Institute-of-Oncology-Italy    
    Fikrimuhal Teknoloji Ltd. Sti, Turkey http://www.fikrimuhal.com/tr/”>http://www.fikrimuhal.com/tr/”http://www.fikrimuhal.com/tr/  
    Food Angels Ldt, United Kingdom http://www.fikrimuhal.com/tr/”>http://www.foodangels.co.uk/”>  
    Hylobates – Hylobates Consulting Srl, Italy http://www.hylobates.it/  
    MANE – V MANE Fils SA, France http://www.mane.com/legal  
    IRCCS – IRCCS Istituto Neurologico Mediterraneo Neuromed, Italy http://www.neuromed.it/  
    Danone – Danone Research Global Nutrition Department, France http://www.nutriciaresearch.com//  
    NANYANG Polytechnic – School of Chemical & Life Sciences_Nanyang Polytechnic, Singapore http://www.nyp.edu.sg/schools/scl.html  
    Polytec, Denmark http://www.polytec.com/eu/<  
    SSN – Swiss Nutrition Society, Switzerland http://www.ssns.ch/nutrition-du-sport/supplements/?lang=fr  
    CEU – Universidad CEU San Pablo, Spain http://www.uspceu.com/  
    Uzhhorod National University Medical Faculty, Ukraine http://www.uzhnu.edu.ua/en/  
    JRC – European Commission Joint Research Centre, Italy https://ec.europa.eu/info/departments/joint-research-centre_en  
    University of Brescia, Italy https://en.unibs.it/  
    University of Aberdeen, United Kingdom https://www.abdn.ac.uk  

    In nutritionally adequate diets, the frequency of consumption of foods from the 4 SENS* classes follows a hierarchical progression, from Class-1 (high frequency) to Class-4 (low frequency). *Système d’Etiquetage Nutritionnel Simplifié

    Uncategorized

    Authors Maillot M. (MS Nutrition)  Darmon N. (UMR NORT INRA/INSERM/AMU, Marseille, France) Abstract Objectives

    It is expected from nutrient profiling systems that they classify individual foods according to their contribution to healthy and nutritionally adequate diet.The SENS is a 4-classes nutrient profiling system proposed as a basis for a simplified labelling system. It is derived from the SAIN,LIM system initially developed by the French Food Standard Agency. The present study aims at validating the SENS nutrient profiling system by examining its ability to classify foods in a hierarchical order according to their contribution to nutritionally adequate diets.

    Materials and Methods

    The 1192 foods of the French food composition database were assigned into the 4 classes defined by the SENS. Foods with the most/least favourable nutrient profiles were in Class-1 and Class-4, respectively. For each individual diet consumed by 20-75 year old adults in the nationally representative INCA2 dietary survey (n=1719 observed diets), an optimized diet (i.e. iso-energetic, nutritionally adequate and as close as possible from the subject’s observed food choices) was designed with individual diet modelling. Each optimized diet respected the WHO recommendations for proteins, total carbohydrates, free sugars (<10% of total energy), total lipids, saturated fatty acids (SFA, <10% of total energy), cholesterol and essential fatty acids), the Nordic recommendation for sodium, and the French recommendations for fibers, 10 vitamins, 9 minerals. The contribution of foods from the 4 SENS classes to total energy was assessed before and after the optimization process, for each individual diet.

    Results

    On average, the optimization induced a 9.2 points increase of energy from Class-1 foods (20.5% vs 29.7% in observed vs optimized diets, p<0.001), a 4.4 points increase from Class-2 foods (26.4% vs 30.8%, p<0.001), a 2.3 points decrease from class-3 foods (25.6% vs 23.3 %, p<0.001) and a 11.2 points decrease from Class-4 foods (27.4% vs 16.2%, p<0.001). The increase of energy from Class-1 and Class-2 was verified for 96% and 73%, respectively, of the adult sample and the decrease of energy from Class-3 and Class-4 was confirmed for 63% and 94%, respectively.

    Conclusion

    The shift in food intakes needed to reach nutritional adequacy – namely substantial increase, moderate increase, moderate decrease and important decrease of foods from classes 1, 2, 3 and 4 respectively -followed a hierarchical progression according to the 4 SENS classes Therefore, the SENS nutrient profiling system is a relevant tool to classify foods in a hierarchical way according to their contribution to nutritionally adequate diets, suggesting that it could be useful in the context of simplified nutritional labelling in Europe.

    Keywords:
    • Diet modelling
    • Nutrient profiling
    • Food labelling