EU SPECIALTY FOOD INGREDIENTS
Specialty food ingredients have technological and/or functional benefits and are essential in providing today’s consumer with a wide range of tasty, safe, healthy, affordable, qualitative and sustainably produced food. They are key segment in the European food industry that is used in many of consumer foods and have consequently become part of our daily life.
EU Specialty Food Ingredients is THE voice of specialty food ingredients in Europe. EU Specialty Food Ingredients represents its members by:
– Engaging with authorities for the continued development of a fair regulatory environment;
– Being a transparent and credible partner, committed to science and knowledge sharing;
– Developing understanding of the role and benefits that specialty food ingredients play today and tomorrow, starting with food manufacturers.
And thus: increasing trust in specialty food ingredients towards the relevant stakeholders.
2025-06 EU SPECIALTY FOOD INGREDIENTS ELECTS ITS NEW PRESIDENT
At its Board meeting on 17 June 2025, EU Specialty Food Ingredients elected a new President: Ms Saskia Kliphuis, Public Affairs Manager at Corbion, succeeding Mr Huub Scheres (IFF). “I am honoured to have been appointed President of EU Specialty Food Ingredients at a pivotal moment for the food ingredient sector. Our...
2025-06 FROM SCIENCE TO SHELF: HOW THE WAGENINGEN ECOSYSTEM DRIVES INGREDIENT INNOVATION
The EU Specialty Food Ingredients’ Annual General Meeting was held in a hybrid format this year, online and at the campus of Wageningen University and Research (WUR), located in what is known as the 'food valley area” in The Netherlands. Attendees had the honour of...
2025-05 OPEN LETTER ON THE NEED FOR A HIGH-PERFORMING EFSA TO BOOST THE COMPETITIVENESS OF THE EU AGRI-FOOD SECTOR
EU Specialty Food Ingredients has co-signed an Open Letter of Business and Food Industry stakeholders on the need for a high-performing EFSA to boost the competitiveness of the EU agri-food sector. The joint letter underlines the main horizontal challenges faced by industry stakeholders at the...
2025-05 FERMENTATION, ONE OF THE VARIOUS TECHNOLOGIES USED TO PRODUCE SPECIALTY FOOD INGREDIENTS
Fermentation is a multifaceted technology used in the production of various specialty food ingredients, including food additives, novel food ingredients, proteins, and nutrients such as vitamins and human-identical milk oligosaccharides. For detailed information about fermentation-produced specialty food ingredients, their safety, labelling, and sustainability aspects, please...
EU Specialty Food Ingredients Activities
Latest Updates from EU Specialty Food Ingredients
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17-06 ACTION ON HEALTHY AND SUSTAINABLE DIETS
-A EU Specialty Food Ingredients’ representative participates in the first workshop organised after the Code was recognised within the recently published Vision for Agriculture and Food. Attended by Code of Conduct signatories, policymakers, and civil society, the workshop explores how businesses are taking action to support more healthy, balanced, and sustainable diets.
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16-06 AGRI-FOOD STAKEHOLDER SUPPORT PLATFORM
-Linked to the EU Code of Conduct on Responsible Food Business and Marketing Practices (“the Agri-Food Code 2.0”) of which EU Specialty Food Ingredients was one of the first signatories, DG GROW officially launches the stakeholder support platform for the agri-food ecosystem’s transition pathway, a useful tool for everyone working in the agri-food sector – especially small and medium-sized enterprises (SMEs).
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13-06 EVALUATION OF EFSA PERFORMANCE
-A EU Specialty Food Ingredients’ delegate attends the ad hoc meeting of DG SANTE Advisory Group dedicated to the discussion and validation of interim findings of the external study supporting the European Commission in the evaluation of EFSA’s performance.
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12-06 EFSA WEBINAR ON HEXANE
-A representative from EU Specialty Food Ingredients joins EFSA’s webinar on the safety of technical hexane used as an extraction solvent for food and food ingredients and hears about the forthcoming call for data aimed at collecting relevant documentation to support the evaluation.
- More Updates »
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