Membership Categories & Fees

What can membership provide you?

  • eLearning modules and specialised training courses
  • Best practice and innovation support
  • Professional development
  • Networking/representation and the possibility to take part in pre-competitive research and development projects in the food and health field
  • Free access to TDS-Exposure and BACCHUS microsites
  • Members’ Lounge (1:1 support)

Ordinary Members

The ordinary members category is available to companies, organisations, and individuals wanting to join the Association (National food composition database (FCDB) compiler organisations: see Full and Associate membership options below). For commercial organisations, the fee is calculated according to the annual turnover of the company, number of employees, and type of company. For non-commercial membership the fee is calculated according to the organisation type and data access and use. Members will profit from the benefits provided by the Association, including becoming part of a network of food composition data compilers, stakeholders and experts worldwide. There are five categories of ordinary membership available (exclude VAT where applicable):

Commercial organisations

Non-commercial organisations




Full Members

Full members typically include National food composition database (FCDB) compiler organisations, although categories for research organisations, non-profits and SMEs are available. For National Compilers, the fee is determined by the GDP of the country which they represent. To become a full member, associate status is granted for the first year with approval from the General Assembly before approving full membership status. There are five categories of full membership available (exclude VAT where applicable):

National Compiler GDP > 20,000€

National Compiler GDP = 10,000-20,000€

National Compiler GDP <10,000€

Research & other non-profit organisations


Find out what our members think!

Hylobates Consulting S.r.l (IT) is a regulatory and scientific consulting company. Food composition data are important for ensuring compliance of food labels and health and nutrition claims. EuroFIR provides the expertise to use data correctly, as well as access to the datasets, and is a neutral, non-profit forum for ideas and projects around food.


National Agricultural and Food Centre – Food Research Institute (SK)  is responsible for providing food composition data in Slovakia. High quality, reliable and traceable food composition data are the alpha-and-omega for food composition work, and data provided by EuroFIR meets these criteria. Data availability helps us to check our food composition data and calculate recipes


Institute for Medical Research (RS) is a scientific organisation involved in food and nutrition research. Food composition information is used directly for analysing dietary surveys and food consumption in Serbia and other countries in the West Balkan region, under the EU Menu/EFSA guidance. EuroFIR provides good quality food data from many European and other countries worldwide and has a recipe nutrient calculation tool, all of which are important for good quality dietary intake analysis.


Institute of Nutrition and Food Technology (INYTA), University of Granada (UGR), Granada, Spain, founded and, currently, maintains the Spanish food composition database, BEDCA. BEDCA includes public research centres, Administration, and private foundations and industry, with the objective of providing support to this organisation. When this network began compiling food data composition, the EuroFIR guidelines helped, providing European standards in quality as a basis and enabled BEDCA to be incorporated in FoodEXplorer, which contains highly detailed food information from most EU Member States, the United States of America (USA) and Canada, amongst others.

FoodExplorer is very helpful for comparing different values across datasets and EuroFIR has been working to improve data harmonisation, in cooperation with EFSA, to provide researchers and governments with a broad food composition database (nearly 1750 foods, and some recipes), using facets from LanguaL and FoodEx2.

BEDCA contains near 950 foods from National Survey of Dietary Intake of Spain (ENIDE) and others that have been conducted in the recent years (ANIBES, ENALIA, ENALIA 2), using both classification and description systems.


In our experience, the work done by EuroFIR has provided us with standards for compiling foods and building a high quality, homogenous and current FCDB, which is linked to other FCDBs. We consider that keeping in contact with EuroFIR and using their guidelines is are essential to achieving our future goals and growth.