Legumes, mealworm powder and duck cell biomass produced in a lab may seem worlds apart but they all feature in conversations about how our food system is evolving. We look at why so-called alternative proteins are getting so much interest across the world and why their future is such a hot topic. Together with our guest Ermolaos Ververis we discuss how their safety is assessed and bust some common myths along the way. Join us as we explore how food innovation is shaping our protein choices.

How we prepare our food influences its taste, aroma and appearance, but most importantly its safety. This is especially true for legumes such as beans and lentils, which contain substances called lectins that can be harmful to humans. Which type of lectins are the most damaging, and what can we learn from our ancestors when it comes to preparing traditional recipes safely? Join us as we explore safe preparation and cooking techniques that will help you enjoy nutritious legumes with confidence.

What’s most important to you when you buy food? Is it how much it costs, how it tastes, where it comes from or something else? In this episode, we’re exploring the results of our latest Eurobarometer survey, how the survey is conducted and what it tells us about our food choices.

We’ll look at where we get our information about food and whether concerns over food safety vary across Europe. And we’ll learn how social science research at EFSA improves how food safety risks are assessed and communicated. Join us as we unpack our behaviour at the supermarket.

Host: Edward Bray, Communications Officer in the Communication Unit at EFSA 

Guest: Joana Sousa Lourenco, Social Scientist in the Communication Unit at EFSA 

Disclaimer: Views expressed by interviewees do not necessarily represent the official position of the European Food Safety Authority. All content is up to date at the time of publication.