Here you will find the latest news from the CHANCE project.
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.
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.
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.
In the European Commission-funded project CHANCE, researchers and industry partners will together develop appealing, affordable and healthy food products that can prevent common nutritional problems in people at risk of poverty.