Acrylamid ist eine chemische Verbindung, die entsteht, wenn stärkehaltige Lebensmittel wie Brot, Kekse und Kartoffeln bei hohen Temperaturen durch Braten, Backen, Rösten oder Toasten gegart werden. Es ...

L’acrylamide est une substance chimique qui se forme lorsque des aliments riches en amidon (comme le pain, les biscuits ou les pommes de terre) sont cuits à haute température par friture, cuisson au ...

From everyday cooking oils to infant formula, many foods we eat rely on carefully controlled processing methods that help extract key ingredients from plants. One of the tools often used in this ...

As the demand for sustainable food systems grows more urgent across Europe, the upcoming FOODPathS Festival (20–22 May 2025) in Brussels will unite a diverse stakeholders.

La acrilamida es una sustancia química que se forma cuando alimentos ricos en almidón como el pan, las galletas y las patatas se cocinan a altas temperaturas mediante fritura, horneado, asado o ...

Acrylamide is a chemical that forms when starchy foods like bread, biscuits, and potatoes, are cooked at high temperatures through frying, baking, roasting, or toasting. It develops as part of the ...

Brussels, April 17th, 2025 – From homes and schools to workplaces and canteens, the COMBINE project supports the EU’s goal to slash food waste by 30% across the Union and is rolling out across ...

Laura joined EUFIC in 2002 as Scientific Advisor, and has since contributed to the growth of the organisation fulfilling different functions throughout the years. She leads the organisation since ...

Las cuentas del EUFIC se auditan anualmente.

Dive into the world of vitamins and minerals and find out how micronutrients work in our bodies and how we can get them from our diet!

Which micronutrient can help our bodies absorb iron better? Is the micronutrient content similar in raw and cooked foods? What are good food sources of vitamin D? Do you know the answers to these ...