2019 Top Stories

2019-12-01: Production and use of food composition data in nutrition 

This year’s International Postgraduate course was organised by the Division of Human Nutrition (Wageningen University, NL), in collaboration with Graduate School, VLAG, and 25 delegates from 20 countries participated. Course facilitators included Anders Møller and Jayne Ireland (Danish Food Informatics, DK), Hettie Schönfeldt (University of Pretoria, ZA), Susanne Westenbrink (RIVM, NL) and Paul Finglas and Mark Roe (EuroFIR AISBL, BE) as well as Paul Hulshof, Jeanne de Vries and Edith Feskens (Wageningen University, NL) ... read more here


2019-11-20: Future of Food Conference

Paul Finglas, Maria Kapsokefalou and Angelika Mantur-Vierendeel attended a very interesting event, focusing on the future of food systems in Europe, organised by Friends of Europe and EIT Food..read more here


2019-10-28: Journal of Ethnic Foods Symposium

Angelika was invited to the Symposium to present EuroFIR’s role of Ethnic Foods in Europe. She presented the work done by the partners of European Food Information Resource Network of Excellence project...read more here


2019-10-16: 13th International Food Data Conference

Many EuroFIR Members and there was a lot of interest in presentations and posters related to EuroFIR activities. There were also several interesting discussions that we will follow up within the Discussion Groups at the next EuroFIR Food Forum (7-9th April 2020).

For more information click here


2019-10-11: TURNTABLE Project - Kick off meeting report 

TURNTABLE aims to address the challenge of maintaining vitality and physical wellness amongst older adults (65 years and over) though an extendable one-stop-shop ICT platform (TURNTABLE). As we age, we tend to be more sedentary, less active, and less willing to engage with new technologies...read more here


2019-10-02: 2nd Food Chemistry Conference, Shaping the future of food quality, safety, nutrition and health

The second Food Chemistry conference took place in Seville (ES) from 17-19 September and welcomed more than 400 food scientists from around the world to discuss the impact of research on food quality, nutrition and health, and food safety. Editor-in-Chief, Paul Finglas (QIB – UK, EuroFIR – BE), welcomed delegates with co-chairs Daniel Granato (Natural Resources Institute Finland – FI), Francisco Hidalgo (Instituto de la Grasa, CSIC – ES) and John van Camp (Ghent University – BE)...read more here


2019-09-16: New challenges in metrology - IMEKOFOODS4

More than 100 international scientist met at IMEKOFOODS4 to discuss issues associated with measurements using new technologies with respect to food data, and the drive to make datasets FAIRer (more findable, accessible, interoperable and reusable) ... read more


2019 - 09- 15 STOP – Science and Technology in childhood Obesity Policy

1st Childhood Obesity Stakeholder Conference and Dialog, Monday 16thSeptember 2019,  Brussels (BE)

Coordinated by Imperial College of Science Technology and Medicine (UK), STOP is an EU-funded Research and Innovation Action, under the H2020 Programme Healthy and Safe Foods and Diets for All. It started in 2018 and will run for 48 months, and involves 24 beneficiaries from the health and food sectors. STOP aims to identify the most successful and effective approaches to reduce the incidence of childhood obesity, while helping children who are already over-weight and obese to get the best help and support to achieve a healthy weight as they develop. EuroFIR was invited to participate in the first Childhood Obesity Stakeholder Conference and Dialogue, hosted by STOP, which took place in Brussels on the 16th September 2019. The meeting was designed to improve mutual understanding amongst stakeholders and obtain feedback on the project’s activities, research directions, and early outcomes. Delegates also discussed topics related to childhood obesity, such as health sector interventions, social marketing, food reformulation, and taxation as well as physical activity measures for tackling childhood obesity.

Check the STOP website here: http://www.stopchildobesity.eu/



Between December 2018 and May 2019, aspiring chefs from Portugal, Spain, Belgium, Poland, France, and Sweden have been battling it out to create new seafood recipes using sustainable species, rather than commonly over-fished species ... read more here


2019-06-16: Novel database of declared low- and no-calorie sweeteners from foods and beverages available in Spain

Journal of Food Composition and Analysis https://doi.org/10.1016/j.jfca.2019.103234

Colleagues and EuroFIR Members, CEU San Pablo University in Madrid, have published a new article describing a novel database of declared low- and no-calorie sweeteners from foods and beverages available in Spain ... read more here


2019-06-06: MS-food: a web-app for assessing and improving food products according to the Nutri-Score® label

The Nutri-Score®, introduced in France and Belgium ranges foods from A (green, best score) to E (red, worst score) according to their nutrient content and is implemented on a voluntary basis for food packaging. In France, a recently adopted law made it compulsory for advertising as of 1 January 2021. MS-Nutrition developed a commercial web-app able to calculate and improve the Nutri-Score® of food products.


A first feature consists in loading user’s products nutritional composition table and automatically calculating score for all products. The user visualizes the products’ distribution within the Nutri-Score® classes, filtering according to her/his own variables. Then, the user can select one product to find the nutrient reformulations to be done in order to gain one or more Nutri-Score® classes. In this way, user gets conceivable solutions to improve nutritional quality of her/his products by saving her/him valuable time. Please check out their presentation video here.



2019-03-21: REFRESH: Webinars on ‘Tackling Food Waste Across the Supply Chain’

REFRESH partners are pleased to announce that the REFRESH Community of Experts (CoE) is running a series of four webinars on ‘Tackling Food Waste Across the Supply Chain’. The webinars will demonstrate how policy makers, manufacturers, retailers, distributors, municipalities and many more organisations involved in the food supply chain can effectively address food waste. The series will be hosted from 9 April – 2 May 2019 and offers an opportunity for participants to gain insights from case studies, ask questions of the speakers and get signposts to further information.

The first webinar will take place on 9th April 2019 (14:00 GMT / 15:00 CET) and is titled Opportunities and approaches for increasing the value of food waste and by-products. The webinar will address the following issues: What are the opportunities available at different parts of the supply chain to use unavoidable food waste and food side streams? What are the opportunities and barriers presented by policy? How can food streams be best assessed for increasing their value? What can we learn from existing case studies?

If you want to participate the webinar, please visit the page here.




2019-02-25: FAO: Global Individual Food consumption Data tool Webinars

the FAO/ WHO GIFT dissemination platform will organise a new round of particpatory webinars in March 2019. The webinars will enable participants to share suggestions on new indicators which could be developed, to learn about the plans for the further developments of the platform and to learn how to upload datasets and their metadata into the Platform.

Participants can register here to one of the following available sessions:

  • 4th of March (Monday)              8.30 PM – 10.30 PM (GMT+1 - Italy)
  • 5th of March (Tuesday)             1.00 PM – 3.00 PM (GMT+1 - Italy)
  • 6th of March (Wednesday)         8.00 AM – 10.00 AM (GMT+1 - Italy)

The webinars will be held in English. Upcoming webinars in French and Spanish will be advertised soon.


FOODforce position paper:
'Food System Approach'

FOODforce is a network of leading European research provider organisations active in the areas of food, nutrition and health.  It recognises that members have broad remits, but share a common interest in multidisciplinary science.  FOODforce provides a proactive forum for discussions on delivery of best practice and societal impact and facilitates international aspects of knowledge exchange and innovation, both within and outside the European Union.

Its objectives are to:

  • Provide a forum for facilitating collaborative research amongst members
  • Provide a forum to facilitate interaction with EU secretariats involved in food, nutrition and health research
  • Provide a forum for contacting and expanding relationships with Third Countries relevant to EU initiatives
  • Facilitate and promote mobility of researchers (particularly early career scientists)
  • Develop and exchange best practice in managing food and health research
  • Facilitate dissemination of information focussed on research-related issues
  • Articulate with the European Technology Platform Food for Life and other relevant organisations

Interested in the project? Read the position here.


NASCENT Results-in-Brief article published on CORDIS:
Novel approach helps companies prepare EU-compliant food labels

As of December 2016, an EU regulation requires businesses selling pre-packed foods to include nutrition information on packaging. Declaring nutrient composition data for products is both complex and costly for SMEs. Many food businesses are aware of their obligation to provide information for consumers (nutrition labelling) on pre-packaged products. However, SMEs producing fewer than 1 000 units yearly are less aware of the regulation.

In addition, a small number of food businesses, especially SMEs, are in a position to chemically analyse all products for nutritional content because it’s expensive, and low sample numbers or changes in formulation and production errors can render results unusable ... read more here