Food Additives Campaign: Scientists answer consumer’s common questions this October

FoodSafety4EU and the European Food Information Council (EUFIC) are glad to announce the launch of a social media campaign about food additives, based on an analysis of consumers’ questions and concerns. Although food additives must prove a purpose and undergo strict safety evaluations, they are a source of concern for consumers. Therefore, the campaign features experts in the field who will answer consumers’ most common questions throughout the month of October.

Follow the EUFIC and FS4EU Food additive social media campaign in October!

European Research and Innovation Days 2022

European Research and Innovation Days is the European Commission’s annual flagship Research and Innovation event, bringing together policymakers, researchers, entrepreneurs and the public to debate and shape the future of research and innovation in Europe and beyond.

The event will take place online on 28 and 29 September 2022, allowing everyone to get involved from anywhere.

This year’s European Research and Innovation Days gives you the opportunity to discuss and shape new solutions to strengthen Europe’s resilience and its strategic autonomy.

This is your chance to discuss the new European Innovation Agenda, the European Year of Youth, the richness of European cultural creativity, the EU Missions and many more topics.

More info, agenda and registration here!

New project cooperation with Mycotwin

The FoodSafety4Eu network grows up again. Mycotwin project – Enhancing Research and Innovation Capacity of TÜBİTAK Marmara Research Center  on Mycotoxigenic Fungi and Mycotoxins” has closed a cooperation agreement to promote the networking activities.

The EU-funded project aims to significantly strengthen research on mycotoxigenic fungi and mycotoxins between TÜBİTAK, the Institute of Sciences of Food Production-National Research Council of Italy (CNR-ISPA) and the University of Valencia – Spain (UV).

MycoTWIN supports the entire value chain from planning of the cropping system to cultivation of crops, harvest, storage, transport, processing and consuming, all of which can be affected by mycotoxins.

FoodSafety4EU has established a cooperation to carry out common activities such as supporting in social media through re-tweet or like, and knowledge exchange, also participating to consultations or Projects meeting and events.

Find more here

EUSurvey: Sustainable food system – setting up an EU framework

The European Commission has launched a survey to gather stakeholder views on the Framework for Sustainable Food System initiative, one of the flagship initiatives of the Farm to Fork Strategy. The initiative aims to make the EU food system sustainable and to integrate sustainability into all food-related policies.

By filling out our survey, stakeholders can share their opinion on the key issues addressed by the initiative, including the potential impacts of different policy measures currently under assessment.

The survey is part of a wider public consultation, and insights from respondents will help shape the policies that make up the initiative. To respond, please follow the links below depending on the type of actors you represent:

The surveys will be running until 12 September 2022, and are available in all EU languages.

To make this consultation as inclusive and far-reaching as possible, you are encouraged to share the survey with your member or partner organisations that might be interested in the topic.

The ProFutere project collaboration enriches the FS4EU project family

The FS4EU welcomes the project ProFuture– Microalgae protein ingredients for the food and feed of the future.

ProFuture is a European-funded Horizon 2020 research project aiming to scale up microalgae production and prepare the market uptake of microalgae proteins as ingredients for innovative and sustainable food and feed products.

Microalgae are rich sources of energy, high-quality protein, healthy fats and health promoting compounds. The nutritional value of algae varies according to the species and their growing conditions, which can be tuned in order to obtain an optimal composition of nutrients in a more sustainable way.

Nonetheless, commercialised species present as nutritious ingredients that can be produced in a more sustainable way.

FoodSafety4EU has signed a cooperation agreement with PROFUTURE to promote dissemination activities, such as supporting in Socia Media through re-tweet or like, and knowledge exchange, also participating to consultations or Projects meeting and events

Find more here

#EUChooseSafeFood Campaign

On the occasion of the World Day of Food Safety, the EFSA -European Food Safety Authority, in collaboration with the Italian Ministry of Health, has launched the second edition of the communication campaign #EUChooseSafeFood, with the aim of giving answers to the questions that consumers ask themselves in everyday life about food.

The Campaign has been launched on 7 June and it will last until October at the European level. With relevant stakeholders’ support, the European Agency has designed and disseminated a communication toolkit to help make informed decisions about everyday food choices and explain the science behind EU food safety.

In Italy, the Undersecretary of Health Ministry, Andrea Costa, stated that the initiative wants to help increase citizens’ confidence in the EU food safety system, thanks to the work carried out by the EFSA network of experts. The Campaign also strengthens existing cooperation between the Ministry of Health and the European Agency, consumer organisations, producers and civil society, helping consumers to trust the food they eat, wherever they are in Europe.

According to the Italian Ministry of Health opinion, the EFSA strategy ensures that food is safe From Farm to Fork by providing integrated actions in all the supply chain steps. The issue of food safety and the definition of international safety standards are an objective, which every single country should pursue individually and, more generally, in terms of global security, according to the One Health approach“.

Learn more here

The importance of exploiting the microbiome whilst balancing potential food safety risks

Microbes are everywhere around us and in & on our bodies. Although not all microbes are created equal, with some harmful bugs making us sick, others are harmless, beneficial or even crucial to our health.

Diet, and with it, the organisms that we consume through our food play a major role in influencing the human microbiome and ultimately our health. Therefore, food safety is a key element to prevent us from bad bugs that can cause diseases and provides us with safe and nutritious food.

To make the most out of the benefits of our microbial friends while mitigating risks, it is important to consider the microbiome across the whole food chain and its impact on human health. Breaking silos and bringing science forward helps us to better understand the true value of the micro-world around us. Make sure to stay on track with the latest scientific research and discover the world of the microbiome by following @MicrobiomeEU (a coordination and support action that paves the microbiome way for improved food systems), #CIRCLESEU (unlocking the potential of microbiomes for sustainable food production) and #HumanMicrobiomeAction (improving public health with microbiome research)!

Food improvement agents applications: Tools

The Food Enzyme Intake Model (FEIM) is a tool for estimating chronic dietary exposure to food enzymes used in food processes.

FEIM follows the methodology recommended in the CEF Panel’s Statement on Exposure assessment of food enzymes. It has been developed on the basis of summary statistics of food consumption data collected from Member States (stored in the EFSA Comprehensive European Food Consumption Database). Dietary data from the UK were included in FEIM when the UK was a member of the European Union.

FEIM comprises process-specific calculators, such as FEIM-baking or FEIM-brewing, which allow estimation of dietary exposure to food enzymes used in individual food manufacturing processes. Exposure results are reported at mean and high level for different population groups (e.g. infants, toddlers, adults, etc.) in different countries.

FEIM can be accessed via the EFSA Knowledge Junction. It will be updated annually as further process-specific calculators are generated and adopted by the CEF Panel. Each release uses the most recent consumption data from the Comprehensive Database.

Discover more here

The SHEALTHY project collaboration enriches the FS4EU project family

The FS4EU welcomes the project SHEALTHY– Non-Thermal physical technologies to preserve healthiness of fresh and minimally processed fruit and vegetables.

SHEALTHY project aims to assess and develop an optimal combination of non-thermal sanitization, preservation and stabilization methods to improve the safety, while preserving the nutritional quality and prolonging the shelf-life of minimally F&V products.

SHEALTHY project foresees actions of cooperation with other international fundedprojects, to improve knowledge and collaboration and exchange
information, joint activities, capitalization of public results, and
dissemination including the co-organization of the international
events. For this reason, both parties expressed interest to set
a pathway for cooperation within the framework of the FS4EU
roadmap, with particular focus on communication and dissemination activities.

Find more here

Sustainable EU food system –new initiative

This initiative aims to make the EU food system sustainable and to integrate sustainability into all food-related policies.

It will lay down general principles and objectives, together with the requirements and responsibilities of all actors in the EU food system.

More specifically, it will lay down rules on:

  • sustainability labelling of food products
  • minimum criteria for sustainable public procurement of food
  • governance and monitoring.

Discover more here

6 hours ago

How many sulphites are in your wine? 🍷Not all wines have the same amount!Generally, the sulphite content in white and sweet wines is higher that in rosé, red and dry wines.🤔👉 Find more in the new co-branding FS4EU and EUFIC - European Food Information Council article 🔬 ... See MoreSee Less
View on Facebook

1 day ago

AGENDA NOW AVAILABLE for the 2nd DISH Cluster Workshop! 👉 our lunch on 📆October 12th 🕓10-12 CET✍️Register:🤝SafeConsume, OneHealthEJP TOXOSOURCES#foodsafety #riskassessment #socialscience #researchtosociety ... See MoreSee Less
View on Facebook

5 days ago

🧐 What are food additives? Let's discover them thanks to the FS4EU and @EUFIC Social Media campaign in October! Consumers’ questions and concerns will be put under the lens of experts 🔎👉 Find out more! ... See MoreSee Less
View on Facebook

1 week ago

🍽️ On #FLWDay is the right time to start reducing the food lost and waste in the world 🍎👉 Discover more on: not miss to fill in the @EU_ScienceHub survey and accelerate the EU's progress towards #SDG!👉 ... See MoreSee Less
View on Facebook

1 week ago

📢 How effective is your #foodwaste 🍎 prevention initiative?📅Fill in the survey before 3 October and scientists at EU Science Hub - Joint Research Centre will evaluate your action. Identify and promote best practices in food waste prevention !👉 Discover more: #EUFarm2Fork #FoodWasteEU ... See MoreSee Less
View on Facebook