The CHANCE project aims to develop attractive and affordable food products that can help preventing nutritional problems in people at risk of poverty in Europe. Read more...
Successful development of attractive and affordable food products addressing nutritional problems in at risk of poverty people requires a solid evidence.
In the initial phase of the CHANCE project, this necessary evidence base is constructed. On this is then built development and assessment of CHANCE ingredients and food products.
Newly published: The CHANCE project 'manual' includes the conditions and procedures for creating CHANCE food products and the processes involved. This agreement on CHANCE foods specifies the requirements for ingredients, food design and formulation, production processes and packaging design for different fruit-based, vegetable-based and animal-based food products, including a ready-to-eat CHANCE pizza.
Researchers at the Centre for Diet and Activity Research (CEDAR), UK, a collaboration between the University of Cambridge, the University of East Anglia and Medical Research Council Units in Cambridge, have found that the price gap between healthy and unhealthy foods has increased by 28.6% over the last ten years.
Seventeen webinars, recorded at the CHANCE final conference, 'Targeting at risk-of-poverty populations in Europe with affordable and nutritionally enhanced food products', highlight key research outcomes and findings from the CHANCE project and from relevant European research initiatives.
Are you interested in taking a look at the papers which have come out of the CHANCE project? Throughout the duration of the project, several scientific papers have been published. Click here to find out more.
The CHANCE final leaflet is now available online and provides an overview of the work and research findings from the project. In 2012, 125 million out of a total of 500 million EU citizens were at risk of poverty. These population groups could benefit from nutritional, low cost food products. The CHANCE final leaflet includes photos of the CHANCE blueberry-based products and pizza which have been developed to meet this need. The CHANCE foods were not only found to be healthy when compared to already existing products and the market place, but their smell, taste and appearance were attractive too.
New podcast recorded about the final results with three key researchers from the CHANCE project. The interviews explore the importance of the work, how CHANCE is providing food and drink companies with the technical details of the CHANCE foods which have been developed and the importance of CHANCE food prototypes in improving nutritional health of those at risk-of-poverty, in Europe.
On 2nd July 2014 the findings from the CHANCE project were presented, alongside research from experts working in similar fields, at the CHANCE final conference ‘Targeting at risk-of-poverty populations in Europe with affordable and nutritionally enhanced food products’ which was held at the Royal Flemish Academy of Belgium for Science and the Arts in Brussels. The conference provided a place where experts from across Europe could discuss the outcomes which have emerged from the research, including the finding that the population as a whole often fails to meet nutritional recommendations and the development of healthy, affordable and commonly consumed food prototypes.
Across Europe, people lack important nutrients in their diets, which are important to health. Healthier foods are often expensive to manufacture and purchase, which can have a detrimental effect on the eating habits of those on a low income. The CHANCE project has identified a number of barriers towards healthy eating, the nutrients which are under or over consumed in those at risk-of-poverty and has developed healthy, affordable foods. Researchers also found that CHANCE products are indistinguishable from brand products and could compete well on the market. To find out more, read the project’s outcomes in this Food Today article, which is available online in 11 other European languages.
On Wednesday 2nd July 2014 the CHANCE final conference will be held at the Royal Flemish Academy of Belgium for Science and the Arts in Brussels. CHANCE researchers will present the findings and outcomes which have emerged from the project; these will be accompanied by relevant insights from external speakers including those from industry, relevant EU-funded initiatives and academia. Recordings of the presentations will be made available on the CHANCE website in the form of webinars.
The outcomes of CHANCE EU Project will be used as basis for the development of the CEN Workshop Agreement in line with the dissemination aims and transfer of technology of the EU Project. In this sense, the CWA would be an instrument to inform a wider group of potentially interested parties about the results of the EU Project, in terms of methodology, nutritional researches carried out, food raw ingredients studied and food prototypes developed, and also in relation to the possibility of optimising the technologies used to produce "CHANCE food" in conjunction with the traditional processing technologies already at place.
Listen to CHANCE coordinators Francesco Capozzi and Alessandra Bordoni from the University of Bologna talk about the project, explaining what CHANCE foods are, how they will be developed and their importance for people at risk of poverty in Europe.