A comprehensive resource for the EU Food and Drink Industry
The Data & Trends 2024 report by FoodDrinkEurope is now available. This essential resource offers detailed statistics and insights into the EU food and drink industry, highlighting its position as the largest manufacturing sector in the EU.
The report reveals that the industry employs 4.7 million people, generates a turnover of €1.2 trillion, and adds €250 billion in value. It also explores the cost of transitioning to more sustainable food systems, input costs, and future industry trends.
Additionally, the report provides a market outlook, showing that 65% of EU food and drink exports go to the Single Market, with exports outside the EU reaching €182 billion and a trade surplus of €80 billion. It includes a ranking of the top 50 food and drink companies worldwide.
This comprehensive report is an invaluable tool for professionals looking to understand the current landscape and future direction of the EU food and drink industry.
The FutureFoodS partnership is seeking qualified experts to participate in evaluating proposals for their upcoming funding calls. This could be an excellent opportunity for professionals in food sustainability, research, and innovation to contribute their expertise and shape the future of food systems.
The International Expert Panel (IEP) will review proposals that align with FutureFoodS’ goals of advancing sustainable food practices and innovations. By joining, experts will play a key role in selecting high-impact projects aiming to address pressing global food challenges, such as food security, sustainable production, and the environmental impact of food systems.
Information about the specific qualifications and requirements needed to join the panel is available in the call for experts is available at this link.
The European Commission has announced the adoption of the 2025 Work Programme for the European Innovation Council (EIC), introducing over €1.4 billion in funding opportunities. This programme aims to accelerate Europe’s progress in strategic technologies and support high-growth companies, focusing on innovation with significant potential for market disruption and societal impact.
The 2025 EIC work programme allocates funding across four major schemes:
The EIC 2025 programme offers numerous resources to support applicants and highlight the programme’s impact, including information days, downloadable factsheets, FAQs, and a dedicated podcast series. The programme also includes videos on key challenges and statements from the EIC Board, all aimed at guiding innovators toward realizing their potential in strategic sectors.
More info here
The white paper “Food Supplements“ by LGC AXIO, an EU FOOD SAFETY PLATFORM member, explores regulatory gaps in the EU and US markets, emphasizing the need for improved standards, given the ease of access to these products in these regions.
The supplements market is growing rapidly, with a diverse range of active ingredients, degradation products, and contaminants requiring careful safety assessment. Recent scientific research supports the health benefits of dietary supplements—including vitamins, minerals, botanicals, and fatty acids—for aspects like athletic performance, cardiovascular health, weight management, and neurological support.
This trend has significantly fueled the supplements industry; however, concerns over quality and safety are rising.
Issues such as discrepancies between labelled and actual ingredient concentrations and the presence of contaminants highlight the need for rigorous oversight. Recent studies highlight significant regulatory gaps in the EU and US, stressing the need for improved methods to ensure reliable measurement of supplement quality and safety. Botanical supplements, in particular, raise concerns over potential side effects and drug interactions, as they lack the strict standards applied to pharmaceuticals. This variability underscores an opportunity for scientists and regulators to collaborate internationally to enhance public health. To meet the demands of informed consumers, more manufacturers are differentiating themselves through testing in accredited labs and participation in Proficiency Testing (PT) schemes, ensuring quality and compliance.
PT is critical in fostering transparency and accountability, helping quality brands distinguish themselves from those of lower quality. Insights from the LGC AXIO PT team reveal that quality markers and contaminants vary widely across products, presenting technical challenges for manufacturers striving to maintain high standards.
The white paper “Unmasking Mycotoxins in Spices” by LGC AXIO, an EU FOOD SAFETY PLATFORM member, provides an in-depth analysis of mycotoxin contamination in spices and underscores its significance for public health and food safety.
With a particular focus on contaminants like aflatoxins and ochratoxin A, the report emphasizes the persistent risks mycotoxins pose to human health due to their toxicity and resilience, even through various processing stages. Mycotoxins, produced by mould species such as Aspergillus and Penicillium, are prevalent in various spices including chilli, nutmeg, and turmeric, often exceeding regulatory limits in the EU and international markets.
The report highlights proficiency testing (PT) as a key quality control measure to evaluate laboratory accuracy and reliability in detecting mycotoxins. Data from LGC AXIO PT schemes reveal that rapid testing methods, such as ELISA and LC-MS/MS, are essential for precise detection, though differences in method sensitivity persist. Additionally, the report considers the broader context of spice contamination beyond mycotoxins, addressing other hazards like pesticide residues, polycyclic aromatic hydrocarbons (PAHs), and illegal dyes.
The regulatory framework for mycotoxins, led by the EU’s Commission Regulation (EC) No 1881/2006, sets strict permissible limits for mycotoxins in spices, aligning with international standards such as the Codex Alimentarius. Yet, as the document indicates, ongoing challenges necessitate harmonized testing protocols and technological advancements to ensure food safety. This paper serves as a vital resource for experts, providing insights into the complexity of spice contamination, the need for global collaboration in standardizing testing, and the importance of enhancing laboratory capabilities to safeguard the spice supply chain
A new study on virtual social labs implementation has been published in the Journal of Responsible Technology (2024), by Maria Schrammel and Ilse Marschalek of ZSI, Zentrum für Soziale Innovation GmbH, as a partner of the FoodSafety4EU project.
The FoodSafety4EU participatory process gave the stage for exploring, experimenting, testing and standardizing how to conduct successful social laboratories in a virtual mode, through the implementation of four FSOLabs, that have been successfully organized online and conducted by Social Lab Managers:
FSOLab 1: Niels van der Linden & Pieternel Luning – Wageningen University & Research
FSOLab 2: Michael Rychlik & Tamara Steltz -Technical University of Munich
FSOLab 3: Denisa E. Duta IBA BUCURESTI & Biancamaria Ciasca CNR ISPA
FSOLab 4: Line Friis Lindner ISEKI-Food Association
supported by Food Safety Hub Leaders:
Monika Tomaniová UCT Prague – Veronica Lattanzio CNR ISPA – Sarah De Saeger UGENT – Hanna-Leena Alakomi VTT.
Abstract:
In response to the challenges posed by the complex field of food safety, the FOODSAFETY4EU project established social labs. Due to COVID-19 pandemic the lab process, typically held in-person, had to be converted to the virtual space. This means that all workshops, meetings, and collaboration processes and the pilot activity implementation solely took place online. This resulted in the novel situation of teams collaborating virtually throughout the labs. Virtual collaborations were already on the rise before the pandemic, evidenced by an increase in virtual meetings and workshops.
This study examines the requirements and limitations for online settings to be effective in virtual social lab processes. It investigates virtual collaboration, team dynamics, and the use of online tools. Findings reveal advantages such as increased participation, but also drawbacks including technical issues and role accountability. Despite challenges, all four virtual social labs finally succeeded in engaging diverse stakeholders and achieving significant outcomes.
Download the publication below!
An interesting article published in Trends In Food Science and Technology presents the Self-evaluation Tool for Risk Communication (SET) as a result of collaboration between experts from the SafeConsume Horizon 2020 funded project and European Food Safety Authority (EFSA).
Abstract:
Background: Food safety risk communication is part of the risk analysis methodology and plays an important role in the increasingly complex food system. Besides shaping consumer risk awareness, risk perception and risk behaviour, risk communication also affects the reputation of the food safety authorities, being especially important for securing operational stability and budget of the concerned organisations. A recent European study highlighted a high variance in risk communication preparedness of official institutions in EU member countries.
Scope and approach: This paper presents a benchmarking instrument, the Self-evaluation Tool for Risk Communication (SET), designed for food safety authorities. SET helps decision-makers to receive a quick assessment of their preparedness level for risk communication by comparing it with international best practices.
Key findings and conclusions: SET divides risk communication competencies into three domains: Human capacities, Organisational management, and Risk communication activities. Several elements are assessed in each domain, evaluated on a scale from 0 to 3. The results are delivered instantly, benchmarking the scores in terms of domains and the individual elements. The data wheel visualization highlights strengths and weaknesses and points out logical improvement options for the organisation.
Download the publication below!
Food Safety and Artificial Intelligence: how AI can truly transform strategies for preventing food risks?
The new discussion paper, edited by Agroknow in the framework of the EFRA EU project, gathers position statements by strategic players of the EU Food Safety scenario, including academies, research centres, industry professionals, and organizations.
The EU Food Safety Platform position statement highlights the role of AI in unravelling and managing
food safety risks in the future. This has been explored in the Strategic Research and Innovation Agenda for Food Safety in Europe (FS4EU SRIA), recently released by the FoodSafety4EU project.
As a Science-Policy-Society interface, the EU Food Safety Platform underlines the need “for the integration of artificial intelligence (AI) in the interface between scientific advice and food risk management. AI based modelling and computational tools enable faster information gathering, synthesis, and analysis. Such tools will therefore facilitate evidence-based decision-making, also during food safety incidents, leading to improved crisis management, resource allocation, and response strategies.”
Download the report below!
The FS4EU project posters give a visual exploration dedicated to food safety, by showcasing results and practices designed by the multi-stakeholders platform to tackle current challenges and promote a sustainable Food Safety System.
The posters are downloadable below.
