Here you will find the latest news from the CHANCE project.
Featured article – CHANCE Workshop Agreement CWA 70 has been published
7 Nov 2014 Media
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.
16 Oct 2014 Media
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.
CHANCE final conference webinars available online
11 Aug 2014 Media
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.
7 Aug 2014 Media
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.
CHANCE final leaflet is now available
14 Jul 2014 Media
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.
Podcast: CHANCE foods – importance, sustainability and wider dissemination
11 Jul 2014 Media
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.
7 Jul 2014 Press releases
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.
4 Jul 2014 Media
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.
18 Jun 2014 Events
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.
CEN Workshop 70 – Healthy food for people at risk of poverty – CHANCE
5 Apr 2013 Events
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.
Featured article – Healthy food options for people at risk of poverty
1 Feb 2012 Press releases
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.
30 Aug 2012 Events
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’.
Meet the Coordinators – Podcast
30 Jul 2012 Press releases
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.
FoodNavigator – Nutritionally balanced ready-meals can be done, says expert
5 Jul 2012 Press releases
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.
BBC News – Scottish team develops ‘nutritional’ pizzas
2 Jul 2012 Press releases
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.
CHANCE poster presented at European Nutrition Conference (FENS) in Madrid
8 Nov 2011 Events
World Food Day 16 October 2011 – ”Food Prices from crisis to stability”
2 Sep 2011 Events
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”.
Press release – European project gives people at risk of poverty a CHANCE
23 Aug 2011 Press releases
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.
This project has received funding from the European Union’s Seventh Framework Programme for research, technological development and demonstration.