Food
Eating Insects - New Proteins for Farm AnimalsEating Insects - New Proteins for Farm Animals

It may not become your favorite dish, but in some parts of the world insects are considered a healthy and tasty source of food. In China animal farmers are using insects also as a low-cost and highly nutritious animal feed. Now nutrition experts are investigating how this protein-rich feed could be introduced to farmers in Europe. 

April 2014
Sophie Hieke - No ‘one size fits all’ for health claimsSophie Hieke - No ‘one size fits all’ for health claims

Health claims and symbols on food products could have a positive impact on public health. But there’s no clear view yet on what works best. 

March 2014
Diet’s impact on Alzheimer’s dementia testedDiet’s impact on Alzheimer’s dementia tested

A cocktail of ingredients containing omega-3 fatty acid found in fish oil is being tested in patients with mild cognitive impairment as a means to slow the progression of Alzheimer’s dementia down

February 2014
Good risk communication, safer foodGood risk communication, safer food

A new online resource provides advice to food safety communicators, to avoid knee-jerk reactions when food scares occur

February 2014
Smart and personal: dietary adviceSmart and personal: dietary advice

Tailoring people’s diet to optimise their health and minimise their risk of disease, is a new scientific approach called personalised nutrition. But it remains a challenge. 

January 2014
Looking inside food microstructuresLooking inside food microstructures

Applying imaging techniques to food structure is helping scientists devise ways of improving the quality of processed food

January 2014
Hans van Goudoever - Right amount of fat and protein, key to babiesHans van Goudoever - Right amount of fat and protein, key to babies

A new research projects studies the nutrition of babies and infants as a means to improve dietary recommendations to young mothers

December 2013
Fighting the childhood obesity crisisFighting the childhood obesity crisis

Scientists are studying the genetic, social and dietary factors influencing child obesity.

December 2013
Too tasty for your own goodToo tasty for your own good

Scientists are attempting to tackle obesity by exploring ways of helping people stay healthy. One research project aims at producing junk-free, albeit tasty, food, whereas another looks at better understanding food consumption stimuli.

December 2013
Recipe for food sovereigntyRecipe for food sovereignty

The actors of the food supply chain need to adapt their practice to ensure both safe and sustainable production while retaining their say on food sovereignty 

October 2013
Micronutrients intake mapped outMicronutrients intake mapped out

A new guiding framework is designed to help national governments determine recommended daily vitamins and minerals intake, depending on where they live in Europe. 

October 2013
Less salt, sugar and fat, same pleasureLess salt, sugar and fat, same pleasure

Researchers strive to drastically reduce the proportion of salt, sugar and fat, considered as factors of health risk in food. But keeping sensory and nutritional properties of foods intact is not so easy.

August 2013
Junk-free pizza, engineered to please taste budsJunk-free pizza, engineered to please taste buds

Food researchers are looking for new ways to reduce the sugar, fat or salt content in ready-made meals without using additives. But will consumers accept this new type of food?

July 2013
Søren Balling Engelsen: how molecules pinpoint deficient dietsSøren Balling Engelsen: how molecules pinpoint deficient diets

Scientists are now attempting to address the dietary habits of people with inadequate nutrition.

July 2013
How beneficial polyphenols truly are?How beneficial polyphenols truly are?

Scientifically proving the health benefits of polyphenols, particularly in reducing cardiovascular disease risks, can only be useful when taking into account how they fit in the body’s complexity

June 2013
Making ice-cream more nutritious with meat left-oversMaking ice-cream more nutritious with meat left-overs

Food industries are now turning meat left-over into high-protein content ingredients for food supplements, or to be added to processed food. But a EU-wide regulation covering them is still lacking.

May 2013
Sustainability in the brewerySustainability in the brewery

A new research project helps agro-food sector small and medium size enterprises, such as bakeries and breweries, improve their environmental sustainability

May 2013
Greener milk: how to make cow’s nitrogen intake efficientGreener milk: how to make cow’s nitrogen intake efficient

Research attempts to balance more efficient uptake during cows’ digestion of nitrogen feed fertiliser to help reduce the level of cattles’ flatulences responsible for generating methane, a greenhouse gas

May 2013
Funky food from fruit by-productsFunky food from fruit by-products

Reusing the by-products of fruit and cereal processing could help promote the sustainability of the food industry, as long as its overall environmental fingerprint is clearly evaluated

April 2013
Food price surges: still a mysteryFood price surges: still a mystery

Food market volatility has yet to be understood and there is no definite proof that it is due to speculators

April 2013
Page: 1 2 3