Food
Resilient seeds - Nurturing the future of agriculture Resilient seeds - Nurturing the future of agriculture

Climate change and man-made events put global food security at risk. But researching how plants produce seeds and evolve could help us find new ways to ensure food security

February 2016
Is it a real food allergy? Is it a real food allergy?

Over recent years we have been witnessing  a significant increase in food intolerances and allergy. But when is it really an allergy? Is it possible to prevent by intervening in the very first few months of life?

January 2016
Heat and high pressure: new technique to process food Heat and high pressure: new technique to process food

Researchers are investigating how to improve a century old technology of processing food. Could this method result in safer food products with better characteristics and an extended shelf life?

November 2015
Feeding Insects to Farmed Animals Feeding Insects to Farmed Animals

Researchers from Europe and West Africa are investigating whether feeding insects to farmed animals and fish in aquacultures is a safe and sustainable alternative to their current diet

October 2015
To print or not to print your meal: that is the question To print or not to print your meal: that is the question

What about a more chewable pasta or high protein cookies made with insects? 3D printed food seems an interesting solution for healthier eating, spending less time to prepare meals and even fighting world hunger. But an avant-garde chef such as Ferran Adrià doesn't seem that passionate about printing his dishes.

August 2015
Food innovation ideas inside and outside Expo Milan Food innovation ideas inside and outside Expo Milan

Food innovation is generating many different products with a significant impact also on health, cultural entertainment, and food education

May 2015
3D printing to the rescue of gastronomy for frail seniors 3D printing to the rescue of gastronomy for frail seniors

Researchers are now developing personalised food for elderly people with chewing or swallowing problems, by working on printable versions of meat and vegetables

December 2014
Brown versus white bread: the battle for a fibre-rich diet Brown versus white bread: the battle for a fibre-rich diet

Choosing novel bread for its nutritious value without losing the attractiveness of white bread, is now possible thanks to European research

November 2014
Antonio Marques – Improving seafood safety Antonio Marques – Improving seafood safety

New research is underway that aims to improve detection of seafood contaminants that could be used in prevention and to assess their impact on public health.

June 2014
Putting the sunshine vitamin in the spotlight Putting the sunshine vitamin in the spotlight

Food-based solutions are being devised to counter the ‘vitamin D winters'.

May 2014
Anne Raben – Diet and exercise combinations to counter type-2 diabetes Anne Raben – Diet and exercise combinations to counter type-2 diabetes

Obesity puts people at risk of type-2 diabetes. But new research aims to find a combined diet-exercise prescription for keeping the optimal body weight, which may help prevent the disease. 

May 2014
Mum’s diet mirrors child’s food allergies Mum’s diet mirrors child’s food allergies

A long-term study evaluating maternal diet’s impact on food allergy in later life is expected to uncover causes of allergy in children

April 2014
Eating Insects - New Proteins for Farm Animals Eating 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 claims Sophie 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 tested Diet’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 food Good 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 advice Smart 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 microstructures Looking inside food microstructures

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

January 2014
Too tasty for your own good Too 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
Hans van Goudoever - Right amount of fat and protein, key to babies Hans 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
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