Author Archive

Dietary Supplement Ingredient Database

New release of research data for the Dietary Supplement Ingredient Database (DSID-3)

The Nutrient Data Laboratory (NDL), United States Department of Agriculture (USDA) released a new database reports estimates based on chemicals analysis for the ingredient content in nationally representative dietary supplements products.

For the first time, DSID-3 provides estimates for non-prescription prenatal multivitamin/mineral (MVM) products and omega-3 fatty acid supplements for the first time.

Click here to access DSID-3.

8th FFA

8th Forum for the Future of Agriculture

On Tuesday 31st March 2015, EuroFIR participated to the 8th Forum for the Future of Agriculture (Brussels, BE).

The conference focused on 'The UN Sustainable Development Goals: A new momentum for European agriculture'. In depth discussions were held around the themes of food security, environment, innovation and trade.

Click here to watch videos of the sessions and speakers interviews.

ePlantLIBRA Bioactive compounds in plant food supplements database

Wednesday, 26th March 2014

The newly developed ePlantLIBRA database is a comprehensive and searchable database, with up-to-date coherent and validated scientific information on Plant Food Supplement (PFS) bioactive compounds, with putative health benefits and adverse effects, and contaminants and residues. It is the only web-based database available compiling peer reviewed publications and case studies on PFS. A user-friendly, efficient and flexible interface has been developed for searching, extracting, and exporting the data, including links to the original references. This novel database is a powerful source of information on PFS for use by food industry, food authorities, policy-makers, regulators, health professionals and researchers.

  1. Welcome and brief overview of ePlantLIBRA (Paul Finglas, IFR/AISBL)
  2. Bioactive Composition data in ePlantLIBRA (Jenny Plumb, IFR)
  3. Beneficial effects data in ePlantLIBRA (Jacqueline Lyons, UCC)
  4. Adverse effects data in ePlantLIBRA (Patrizia Restani, UMIL)
  5. Sustainability plan and way ahead (Paul Finglas)
  6. Questions and Answers
Click here to download the powerpoint presentations of the speakers (all in one document).

EuroFIR AISBL’s presentation at the 1st IMEKOFOODS Conference 

The 1st IMEKOFOODS conference, entitled “Metrology Promoting Objective and Measurable Food Quality and Safety” took place in Rome (Italy) on 12-15th October 2014. It was organised by ENEA – the Italian National Agency for New Technologies, Energy and Sustainable Economic Development – with the Technical Committee 23 “Metrology in Food and Nutrition” of the International Measurement Confederation.

The scope of the Conference was to promote the discussion, the scientific debate and the encounter between the different realities that revolve around the “world of measures”, promoting the harmonization and integration and addressing the “world of research” to the emerging needs of the civil society and the productive sectors. Topics covered by the programme were tools for Food Metrology (e.g. metrological traceability, measurement uncertainty, reference materials, new methods and devices and method validation) and Emerging Fields of Metrology in Food and Nutrition (e.g. authenticity and traceability of raw materials and products, sensory analysis and organoleptic properties, nanotechnologies and nanoparticles, chemometrics, food composition databases and exposure predictive models). A specific session dedicated to metrology for food composition was organized in which EuroFIR achievements on Harmonised European food composition data utilizing standards and best practice were presented. For more information on the programme see the website of the IMEKOFOODS conference 2014.

Click here to read our presentation

Authors: Susanne Westenbrink1, Mark Roe2, Heikki Pakkala3, Barbara Koroušić Seljak4, Paul Finglas2.

1) National Institute for Public Health and the Environment – the Netherlands

2) Institute of Food Research – United Kindgom

3) National Institute for Health and Welfare – Finland

4) Jožef Stefan Institute, Slovenia

The Composition of Foods, 7th edition

McCance and Widdowson’s The Composition of Foods, 7th edition

Composition_Foods_110Aimed at students and professionals in all food and health disciplines, this definitive handbook will provide you:
  • Comprehensively updated nutrient data for the 1,200 most commonly consumed foods in the UK, as well as foods important in the diets of population sub-groups
  • Information on key foods in the UK diet including flours and grains, bread, pasta, breakfast cereals, biscuits, cakes, eggs, fat spreads, fruits, vegetables and fish and fish products
  • Analytical data, additional data from manufacturers as well as data from previously published supplements
  • Values for specific nutrients have been updated to reflect changes to health policy and industry initiatives
To order a copy please click here.

WUVlag School


            4 – 16 October 2015

Wageningen, The Netherlands

Organised by Wageningen University & Graduate School VLAG

Objectives of course The aim of FoodComp 2015 is to demonstrate how to produce, manage and use good quality food composition data in a standardized way, using harmonized procedures, so that the requirements of the multiple users of food composition data can be met. The course will be based on the philosophy that the preparation of nutritional databases requires close understanding of the needs of the users by both compilers and producers of data. The course will show how this understanding can be achieved and the benefits that flow from the collaboration of users, analysts and compilers. Who should attend? FoodComp 2015 is intended for those involved in nutritional database programmes as analysts, as compilers of food composition databases, and/or users who wish to have a better understanding of how databases are prepared and the constraints upon their use. The course will also be of value to those teaching nutrition and nutritional aspects of food chemistry and to those interested in assessing exposure from diets. Applicants should hold a master degree in nutrition, epidemiology, food science, agricultural science or related field. Course content The major elements of the course will be:
  • Requirements and use of nutrient databases at different levels
  • Steps in establishing a food composition database
  • Selecting and establishing priorities for including foods, nutrients and other food components in databases
  • Sampling of foods
  • Methods of analysis: critical evaluation and choice of methods
  • Data quality (management) and evaluation
  • Reviewing existing data
  • Format and modes of expression
  • Food nomenclature, classification and identification
  • Recipe calculations
  • Compilation of data
  • Nutrient calculation software
  • National and international activities in food composition
Registration and course fee Please register by completing the application form on the last page of this flyer. The number of participants is limited to 30. The course fee, including a Euro 350 non‐refundable deposit, is Euro 3500. EuroFIR members and applicants affiliated to one of the regional INFOODS data centres get 10% discount. The fee covers tuition fees, accommodation and meals from 4‐16 October at The Hof van Wageningen, and course materials. It does not cover the cost of travel to the course, medical insurance and pocket money. The fee is payable on notification of acceptance for the course. Please note that no daily subsistence allowance (DSA) will be provided.   How to apply Applicants should fill in the application form on the last page of this flyer and send it together with their curriculum vitae to the Course Secretariat. For those who wish to be considered for a fellowship the deadline for application is 15 March 2015. Read more information here. Course Secretariat Food Comp Secretariat Division of Human Nutrition, Wageningen University P.O. Box 8129, 6700 EV Wageningen, The Netherlands Email: [email protected]


EuroFIR Food Forum, March 2015

Food Forum3

In 2015, EuroFIR focused on food composition and exposure assessment, supported by TDS-Exposure and many of our members, and how food compilers might use FoodCASE. The Annual Symposium, an opportunity to network and catching up with members and others from all over the world, explored the current status and plans for a food and health research infrastructure in Europe based on the activities of several EU-funded projects, networks and commercial platforms.

You can find more information about the EuroFIR Food Forum 2015 below:

Day 1 to 3: Food Composition and Exposure Assessment Workshop

Monday 23rd to Wednesday 25th March 2015  

Delegates had the opportunity to:

  • Learn more about the identification of substances and populations for total diet studies (TDS), selection of foods for TDS and food composition studies, and the differences between studies examining contaminants and nutrients or bioactive compounds
  • Understand differences between LanguaL and FoodEx, and learn how to use these systems and FoodCase in TDS or food composition studies
  • Recognise which methods are appropriate for TDS and food composition studies, and the certainty and quality control of results.
Click here for more information about the programme and here to download the presentations (Members only) (Members must log in to access the presentations, TDS-Exposure partners and others contact Siân Astley [[email protected]])

Day 3 to 4 : EuroFIR Annual Symposium | EuroFIR Work Groups Meetings | 6th GA

Wednesday 25th March to Thursday 26th March 2015 Wednesday 25th March 2015
  • FoodCase User Group Meeting (EuroFIR members only)
  • EuroFIR Work Groups Meetings (Technical & Food Comp Groups) (EuroFIR members only)
Thursday 26th March 2015
  • EuroFIR Symposium (public)  –  Click here for more information
  • EuroFIR General Assembly (EuroFIR members only)

 Day 5 : Advanced FoodCASE workshop 

Friday 27th March 2015 

Compilers learnt to:

  • Become more familiar with FoodCASE
  • Search and find information in FoodCASE
  • Get to know more about workflow and most important functionalities of FoodCASE
  • Input new references, foods and values (incl. duplicate and borrow function)

Compilers practiced how to:

  • Aggregate foods (incl. fatty acid conversion and borrow function)
  • Calculate recipes
  • Change or delete entries
  • Recomputed/recalculate
  • Perform mass operations

Compilers got to know the functionalities of the Admin Client of FoodCASE, including:

  • Manage user profiles
  • Manage user thesauri
  • Manage database versions
  • Run a data quality analysis
  • Export and import data
  • Perform basic data quality checks (within the compiler client and with the data quality analysis tool)
  • File bugs in the Redmine system (optional)
Click here for more information about the workshop.

Full week programme overview

Click on the image below to view the full week programme.    Timetable V3                

Venue Information 

Our Food Forum 2015 took place at Science 14 Atrium, 14B Rue de la Science, 1040 Brussels, Belgium. science_main1