About one third of the food produced for humans globally is lost or wasted, leading to the squandering and depletion of natural and human resources. EU scientists are developing cost-efficient technologies to better manage food waste.
Researchers have designed a new way to pasteurise honey without compromising its nutritional value or quality.
An EU-funded project explored alternative drying techniques for heat-sensitive foods. The new methods achieve faster drying times and reduced energy consumption.
Where does our food come from? How it is treated along the journey to our table? How does it affect us once we've eaten it? From the health impacts of obesity to hidden ingredients in our daily meals, questions about food concern us all.
The issue of food safety has rocketed up the political agenda in recent years but despite huge improvements, some concerns and problems still persist. Fears about our food are moving away from issues about ensuring an adequate supply and choice of products towards matters of food safety, animal welfare, plant health and labelling and traceability.
Rice, maize, soybeans and wheat are the main source of nutrients for over 2 billion people living in poor countries. But with climate change and the rising amount of CO2 in the air we breathe, their already low nutrient value compared to meat, for instance, is set to decrease.
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