A new study found a link between high intake of low- and no-calorie sweeteners (LNCDs) and faster cognitive decline. This result may generate headlines, but it needs careful context. Here are the key ...

About half the calories in our diet should come from foods rich in carbohydrates, such as cereals, rice, pasta, potatoes, and bread. It is a good idea to include at least one of these at every meal.

EUFIC is a small team, where the personal touch counts. We are a dynamic group passionate about what we do for the benefit of public health. When working at EUFIC, not only will you gain the ...

Brown sugar stands out with its rich colour and caramel flavour, making it a popular alternative to white sugar in cooking.

“As global food supply chains become more complex, new food safety risks are emerging. Advanced digital tools, including artificial intelligence, are essential to detect these risks earlier and ...

Low-fat, reduced and fat-free options fill supermarket shelves and often carry an instant “healthy” appeal. This idea dates back to the 1990s, when dietary fat was widely blamed for weight gain and ...

Microwave ovens use non-ionising electromagnetic radiation with wavelengths longer than visible light, which cannot ionise atoms or damage DNA. Microwave energy simply heats food and does not remain ...