This edition reflects the diversity at the heart of EUFIC’s work! New findings from the RESTRUCTURE project reveal that the texture of ultra-processed foods can influence how quickly we eat—and how ...

This article explains the major factors that influence our food choices with a focus on those we can change and discusses some successful interventions.

Nutrient information is commonly misunderstood by consumers. Food pyramids, and other dietary guidelines, provide simple messages on healthy eating.

What are dietary fats? Read about the classification of fats, their different characteristics, and functions in both, the body and food technology.

Recent developments in the food market show a renaissance of traditional, direct ways of delivering food, coupled with an emergence of more innovative types of distribution systems which provide ...

While there are differences between aerobic and anaerobic exercise, both are important for optimal health. Here we look into these two types of exercise.

Just a pinch of table salt can contain up to 400 mg of sodium, but this mineral is naturally present in many other foods. While sodium does a lot of good for our bodies, too much of it can get us in ...

Evidence is mounting for the health benefits of physical activity, yet Europeans are not active enough. Here’s why they should.

How much protein do we need and what is the difference between animal and plant-based? Here we address all things proteins and their functions in the body.

At a time when diets can easily provide excessive energy without meeting the nutrient recommendations, understanding the composition of foods and concept of nutrient density can be a first step ...

Although chloride sounds similar to chlorine, the two should not be confused! Chloride is a mineral needed for many bodily functions, whereas chlorine is mainly used to keep swimming pools clean.