In June 2025, EUFIC carried out the second part of its online Communication Lab on sweeteners: an interactive, three‑hour workshop designed to translate the latest science into clear, practice‑focused messaging recommendations for healthcare professionals.
A new survey conducted by the EUFIC reveals strong support among nutrition professionals in Spain for plant-based dairy alternatives (PBDAs), such as drinks and yoghurts made of legumes (e.g., soy), oats, nuts (e.g., almonds), rice, or coconut, with 88% agreeing that these plant-based alternatives can be part of a healthy diet. In addition, 78% support the inclusion of PBDAs in Spain’s national dietary guidelines. However, opinions varied on whether dietary guidelines should feature only fortified PBDAs or any version.
Um novo inquérito realizado pelo Conselho Europeu de Informação Alimentar (EUFIC) mostra um forte e crescente apoio dos profissionais de nutrição em Portugal às alternativas vegetais aos laticínios, tais como bebidas vegetais e alternativas vegetais ao iogurte, por exemplo, soja, aveia, frutos oleaginosos, arroz ou coco. Com 93% dos profissionais inquiridos a concordar que estas alternativas de base vegetal podem fazer parte de uma dieta saudável. Adicionalmente, 76% apoiam a inclusão de alternativas vegetais aos laticínios nas diretrizes alimentares e recomendações nutricionais nacionais. Dos que apoiam a sua inclusão, 62% são a favor da inclusão apenas das alternativas vegetais aos laticínios fortificados com micronutrientes.
A new survey conducted by EUFIC shows strong and growing support among nutrition professionals in Portugal for plant-based dairy alternatives (PBDAs), such as drinks and yoghurts made of legumes (e.g., soy), oats, nuts (e.g., almonds), rice, or coconut, with 93% agreeing that these plant-based alternatives can be part of a healthy diet. In addition, 76% support including PBDAs in the national dietary guidelines. Of those who supported their inclusion, 62% were in favour of including only PBDAs that are fortified with micronutrients.
A randomized controlled trial (RCT) carried out by researchers from Wageningen University, the Netherlands, has provided new evidence that texture-derived differences in meal eating rate influence energy intake from diets composed of ultra-processed foods (UPFs).