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Our issues on Nutrition and Health


Starch is the most common digestible carbohydrate in the human diet. Digestible carbohydrates are the most important fuel for our brains and provide our bodies with the energy our organs need to function. In order to function correctly, our body needs carbohydrates, protein, fat, water, minerals and vitamins. In terms of energy intake, EFSA, the European Food Safety Authority, recommends that 45-60% of our daily energy intake comes from carbohydrates (4 kilocalories of energy per gram) which includes dietary fibres (on average 2 kilocalories of energy per gram), 20-35% from fats (9 kilocalories of energy per gram) and 10-15% from proteins (7 kilocalories of energy per gram).

The maintenance of a stable body weight requires the right balance between the total amount of energy consumed and the total amount of energy expended. However, increases in body weight occur when energy intake exceeds expenditure. Carbohydrates, like starch, form an essential part of the human diet, however, if they are consumed in excess, this can lead to problems of obesity.

Starch Europe follows closely the ongoing debate on nutrition and health and fully supports the EU’s programme of action in the field of public health, which focuses on life-style determinants such as adequate nutrition and physical activity


The popular belief that sugars, because of their innate sweetness and hedonic properties, may over take the regulatory controls on food intake and promote excessive consumption is not supported by robust scientific evidence. Further information on Glucose-Fructose Syrups can be found on the website ot the European Food Information council – EUFIC.  http://www.eufic.org/page/fr/page/FAQ/faqid/glucose-fructose-syrup/


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Starch Europe product factsheets on starch, glucose syrups, glucose fructose syrups and maltodextrins

In its ongoing efforts to help better inform customers and consumers about starch based ingredients, how they are produced, where and why they are used in final food and drink products and how they are labelled, Starch Europe today published product factsheets on starch, glucose syrups, glucose fructose syrups and maltodextrins. These will be [...]

2017-12-27T13:18:09+00:00June 26th, 2017|

‘Facts about sugars’ video launched

'Facts about sugars' video launched by Starch Europe, CEFS, UNESDA and Caobisco Further to the ‘Facts about sugars’ brochure they published in May 2015, the EU trade associations representing sugar (CEFS), soft drinks (UNESDA), confectionery and biscuits (Caobisco) and starch (Starch Europe) have launched a short video summarizing the brochure’s main conclusions. The video [...]

2018-09-18T11:03:08+00:00November 7th, 2016|

Facts about Sugars

Over recent years, a debate has arisen over the amount of sugars people should eat and the potential effects sugars may have on health. Starch Europe together with partner associations (CAOBISCO, CEFS, UNESDA, and PROFEL) supported an initiative aiming to contribute to an objective, fact-based and informed debate on sugars in the European Union through the provision [...]

2017-12-15T11:26:53+00:00May 28th, 2015|

Factsheet on wheat gluten and gluten related disorders

Wheat Gluten is a natural protein derived from wheat or wheat flour The main constituents of cereal grains are starch and proteins. Cereal grains also contain fibers, lipids and minerals. The proteins that are naturally present in wheat form wheat gluten. Gluten is also present in other cereals such as rye, barley and oats. The [...]

2017-12-15T11:26:53+00:00October 9th, 2013|
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