FoodDrinkEurope publishes the industry's latest facts and figures on an annual basis. It includes statistics on the industry’s structure (e.g. company and sector size and distribution across member states). It also looks at trade with non-EU countries, with data on which products are exported to which third countries, and explores the food chain, with figures on agricultural commodities and consumer prices.
View Key DataFoodDrinkEurope issues several reports throughout the year. Some are published on a regular basis i.e. the Annual Report (an annual publication) and the Priorities for the Presidency of the Council of the European Union (a bi-annual publication), while others are published in response to the latest developments. For example, FoodDrinkEurope issued a brochure entitled “Portion Sizes For Purposes of Nutrition Labelling” to explain the industry´s rationale behind portions in October 2010.
View ReportsParticipating in a number of speaking opportunities throughout the year, FoodDrinkEurope is an active stakeholder in food related issues. From food security to food waste, from food safety to food science, FoodDrinkEurope and its members are committed to communicating the industry’s key messages. Presentations from both internal and external events will be available here in the future.
View PresentationsGuidelines aim to ensure food and drink manufacturers (and other stakeholders) interpret legislation in same way. Most recently, FoodDrinkEurope launched its “Industry Guidelines on Regulation (EC) 1334/2008 on flavourings and certain food ingredients with flavouring properties for use in and on foods” in March 2011. It aims to ensure food and drink manufacturers and other stakeholders interpret the Regulation in the same way.
View GuidelinesToolkits aim to assist individual manufacturers, especially small and medium size enterprises, to assess how to how to intervene in certain areas. FoodDrinkEurope published its Acrylamide Toolbox (revision 12) in 2009, reflecting manufacturers’ work over the last decade to better understand how acrylamide is formed and how to intervene to prevent or mitigate its effects. FoodDrinkEurope has also issued five brochures identifying methods to reduce acrylamide levels in key sectors.
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