EuroFIR has developed tailored business model canvases (BMCs) for several high-value products, including Arilje raspberries, PGI Lika potatoes, Spanish faba beans, PDO olive oil, organic pasta, PDO feta cheese, and organic hone, that outline essential aspects such as value propositions, customer segments, and revenue streams. By incorporating insights gathered through guided interviews with stakeholders, these BMCs will ensure innovative technologies such as blockchain systems and DNA analysis meet market needs. This work underpins scalability, strengthens supply chain transparency, which will help reinforce consumer trust in quality-labelled foods. The BMCs also enable producers to better understand potential of their products, fostering more sustainable and resilient food systems. By aligning market needs with technological advancements, EuroFIR is helping drive implementation of ALLIANCE solutions to reduce fraud and safeguard product integrity across high-value supply chain.

EuroFIR is providing nutritional data on fish and seaweed species from 39 country food composition databases (FCDBs) available in FoodEXplorer. This dataset, initially developed under SEAFOODTOMORROW, is being expanded with nutritional composition data for more than 60 fish species and 20 seaweed species, including specific fatty acids data identified from 19 FCDBs. These data have been systematically gathered and processed, with emphasis on standardisation and harmonisation of the datasets to ensure consistency and reliability. Ongoing work includes addressing outliers and duplicate values to generate representative species-specific nutritional averages. This refined dataset will support the integration of nutritional/health aspect using disability-adjusted life years, to measure disease burden, and -applying machine learning developed using NHANES health data- analyse relationships between individual fatty acids, as related to fish intake, and risk of mortality. Ultimately, the dataset will also be added to FoodEXplorer for members interested in seafood data specifically.

Our Secrétaire Générale, Siân Astley also attended a workshop on aquafood composition data (Rome, 14-17^th January 2025) at the invitation of a working group considering these data globally. Three papers will arise from this work focusing on acquisition of aquafood composition data, sources of these data, specifically databases with an emphasis on FAIR data, and how these data can be exploited for advancing sustainability development goals.

The project is focused on refining the data model to enhance structuring and presentation of aggregated and sample food composition data, ensuring consistency and clarity in the longer term. In response to feedback from EFSA before Christmas, the wider team has revised data examples and updated the model to better align with EFSA needs. The primary goal is to streamline handling of aggregated data and ensure the model supports both analytical and non-analytical data sources. The technical meetings have been crucial for deepening understanding of the food composition datasets, with detailed analysis of examples, including links between EuroFIR’s data model and SSD2 for sample data. At the most recent meeting, a decision was made to limit the system to aggregated values only, meaning unnecessary fields and entities are being removed and existing components clarified to ensure the model is robust. The next step is to define technical requirements for transferring data to the EFSA database and identify who will submit data. During the pilot stage, three organisations will participate, representing different compiler systems, such as FoodCASE, FoodExplorer, and DAP.

In WATSON, EuroFIR is elaborating a business model canvas for Portuguese wine, which will inform development of the same for Spanish Honey, Greek and Italian extra virgin olive oils, some meats, dairy products especially high-quality cheeses, cereals including durum wheat, and Norwegian fish. EuroFIR is also working on validation processes with WATSON partners for the use cases and technologies, targeting key audiences such as food business operators, food authorities, and consumers. Structured questionnaires have a key role in collecting user experience and other feedback on blockchain systems and DNA authentication to prevent food fraud and ensure data integrity. These activities will help ensure outputs are practical and market-ready as well as leading to more transparent, fraud-resistant food chains.

Zero Hidden Hunger EU dissemination and communication team (WP8) continues to develop resources and publish accessible content about the problem of micronutrient deficiencies in Europe. Two blogs have been published; one exploring micronutrient deficiencies in older adults and the other considering the costs, both personal and societal of micronutrient deficiencies across Europe. As the project approaches its first anniversary, the coordinators, Professors Mairead Kiely and Kevin Cashman, also discuss how we working to foster the development of policies that ensure every European—regardless of background or circumstances—has access to the essential micronutrients they need. For more information visit HERE < https://www.zerohiddenhunger.eu/news/ > Efforts in education and training are focused on understanding needs of stakeholders and creating tailored resources to overcome dietary barriers and promoting sustainable improvements in nutrition. Additionally, the Micronutrient Nutrition Helix < https://crowdhelix.com > is developing a global virtual network to sustain collaboration among experts in nutrition and public health. On the exploitation and innovation front (WP9), the project is implementing a detailed data management plan and exploring policy frameworks to support

Since November, VeriFish has been actively engaged in promoting sustainable seafood practices through various initiatives and events. We introduced a comprehensive indicator framework, aimed at enhancing communication about the nutritional benefits and sustainability of aquafood products, to the external advisory board and more recently MrGoodFish and DGMare representatives. NOFIMA participated in the Catch Welfare Platform Conference, which focuses on improving welfare standards and sustainability of the industry. In December, VeriFish participated in the METROFOOD-EPI Open Event, engaging with stakeholders to explore the future of sustainable food systems and integration of sustainability indicators into food production and consumption. VeriFish also published an article offering practical tips on purchasing sustainable fish, raising awareness about the importance of choosing products that supports environmental health and aligns with sustainability standards, encouraging responsible consumption during festive periods. For more information about VeriFish activities visit HERE

FlavourFerm is an ambitious Horizon Europe-funded project aimed at transforming plant-based foods using fermentation technologies. Launched in November 2024, with the kick-off meeting in Odense (DK, 21-22 November 2024), this initiative brings together 14 partners from across Europe and beyond to enhance flavour, texture, and nutritional profiles of plant-based products like cheese, meat, and milk using novel ingredients such as animal-free recombinant casein and fungal mycelia derived from legumes. By addressing the growing demand for sustainable and nutritious food, FlavourFerm aligns with the European Union’s Farm to Fork strategy, aiming to redefine the future of plant-based food innovation. EuroFIR is provide nutrient data against which six new fermented foods will be compared and undertake a regulatory framework analysis pertaining to fermented foods, with a view to positioning FlavourFerm solutions across diverse jurisdictions (WP2). Expert members will support this including one of our Directors, Luca Bucchini (HYLO). The association will also contribute to the proposed fermented food and flavour knowledge database, and flavour prediction model. EuroFIR is also leading outreach, stakeholder engagement, and delivery of open science resources (WP6-7), helping support dissemination of project results through digital platforms, including as social media and the project website. The latter will be launched at the end of January alongside the social media accounts – visit www.flavourferm.eu (from February 😊).