No, only wheat, barley, and rye whole grains contain gluten; many others like rice, quinoa, and corn are naturally ...

Not all brown foods are whole grain; colour can be misleading. Check if “whole grains” are listed as first ingredients on the label, not just check appearance.

Whole grains are safe; EU-regulated arsenic levels are far below risk. Their benefits outweigh the risks and cooking ...

EU regulations ensure all pesticide levels are strictly controlled and safe for consumers. The nutritional benefits of whole ...

Whole grains remain highly nutritious; while they contain antinutrients, these have minimal impact on nutrient absorption and ...

Whole grains are beneficial for your digestive system. If experiencing discomfort, you can retrain your gut to embrace these fibre-rich foods and ease the bloat.

Every EUFIC member and governance representative abides by a Code of Conduct and Operating Principles that uphold our commitment to independence and scientific integrity.

Nowadays there is a mass of information and advice available from different sources about nutrition and health, and interested individuals can find details about the nutrients (e.g. carbohydrates, fat ...

Preservation techniques have been used as far back as the 14th century when man first used salt (salting) and smoke (curing) to stop meat and fish from going bad. Nowadays, the use of food additive ...

Given the priority for population dietary change there is a need for a greater understanding of the determinants that affect food choice. This review examines the major influences on food choice with ...

EUFIC’s review Facts on Fats provides the reader with an extensive, though easy to understand, overview of the various aspects related to the fats we consume through our diets. To make this ...

At present, conclusive evidence eludes us as to the origins of cooking. Some researchers believe that cooking was invented over 2.3 million years ago, whilst others argue it is a more recent concept, ...