The scientific community now widely recognises that salt, sugar and fat in excess in food lead to health issues . Among these are obesity, hypertension and cardiovascular diseases.

Many people in Europe are critical of genetically modified (GM) food, due to safety concerns. A Eurobarometer survey, published in 2010, revealed that the European public tends to be worried on a “mediate level” about GM food , with people in Austria being particularly concerned.

Scientist Peter Freeman is managing a project that is probing the clock and metabolism of plants, called TiMet . Partners to the project include star biologists in the Germany, Spain, Switzerland and the UK, all working to gain better insights into what make plants tick.

Making food and drink production for more than 500 million people more eco-friendly is a key policy in Europe. About 99% of all agro-food companies in the European Union are small and medium size enterprises (SME).

Riots, political instability and a spike in malnourishment cases blighted the years 2007 and 2008, particularly in developing countries.

youris.com talks to Clare Hall, social science researcher at the Scottish Agricultural College in Edinburgh, UK, about the best ways to effectively inform the public about food safety in relation to pathogens responsible for foodborne diseases.

A French veterinary surgeon and former researcher at the Toulouse National Veterinary School , Philippe Baralon is the founder of Phylum , a consultancy specialised in food safety working for the food industry.

The level of interest for the US standard Smart Logging , designed to ensure the sustainable use of the forests, has now been tested in Europe.

British porridge, Dutch pea soup snert, Italian risotto or Spanish paella are only a small sample of the diversity of diets across Europe .

Compared with modern hybrids, traditional crop varieties are not only cheaper and easier to access but also more genetically diverse and therefore more resilient to environmental stress such as lack of water or nutrients.