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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.

Project coordinator Francesco Capozzi presented the CHANCE project at the 6th Central European Congress on Food (23-26 May 2012) in Serbia, in the session dedicated to 'International Programmes and Projects in Food Science'.

A newly developed ‘nutritional pizza’ should spur industry into action to create ready-meals that offer real nutritional value, according to the co-creator of the new product. Read the full article here.

A Scottish nutritionist has teamed up with an entrepreneur to produce what they claim are the first nutritionally balanced pizzas. Read the full BBC article here.

Living on the poverty line is not only associated with poor economy, but with other problems such as nutrition-related illnesses. This is the area in which the new European Commission-funded project CHANCE (“Low cost technologies and traditional ingredients for the production of affordable, nutritionally correct foods improving health in population groups at risk of poverty”) wants to make a difference. Together, researchers and industry partners will develop appealing and affordable food products that can help to prevent nutritional problems in European population groups at risk of poverty.

On the 16 October 2011 the Food and Agriculture Organization of the United Nations (FAO) celebrates World Food Day. The theme this year is "Food prices - from crisis to stability".