The level of processing our food and drink undergoes does not determine the nutritional content of the final product. Classifying and legislating food on the basis of the level of processing is not a scientifically-sound approach to food policy and would lead to negative outcomes for our food systems. FoodDrinkEurope has undertaken a review of over 40 independent academic and scientific papers that critique ‘ultra-processed foods’ classifications and highlig...

FoodDrinkEurope has published its Annual Report 2024, presenting the highlights of its work over the past year. Read more

Drivers for reformulating an existing product or developing a new one include:  Modifying calorie content or portion size. z Improving nutritional profile (e.g., through ingredient selection, fortification with micronutrients, increasing fibre or protein, or decreasing salt, sugars, or fat) Reducing costs. z Resolving supply chain issues. Extending shelf-life. z Improving sensory profiles (e.g., texture, mouthfeel).  Responding to regulatory changes or c...

Ahead of the vote on the Packaging & Packaging Waste Regulation in the European Parliament, FoodDrinkEurope has put together some key recommendations for the to ensure that circularity goes hand-in-hand with innovation, competitiveness, and food safety in line with the EU’s climate neutrality ambition. Read more

FoodDrinkEurope is pleased to announce the re-election of Marco Settembri, Nestlé CEO Zone Europe, as its President for a second term. Mr Settembri’s re-election was confirmed at FoodDrinkEurope’s General Assembly, which took place on 28 June. Mr Settembri said he was honoured to be taking the presidency again and was looking forward to tackling the challenges ahead: “Since the start of my role in 2020, we have witnessed the true value the fo...