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 ...

This November, the European Food Information Council (EUFIC) is relaunching its expanded #SwitchToWholeGrains campaign to help Europeans close the fibre gap and make healthier grain choices!

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, ...

Proteins are made up of many building blocks, known as amino acids. Our body needs dietary protein to supply amino acids for the growth and maintenance of our cells and tissues. Our dietary protein ...

Would you go into a supermarket, buy five shopping bags of food, and then immediately throw one away? Statistically, that’s what’s happening to our food today. Nearly one fifth of all the food that is ...

Obesity is a complex, multifactorial disease, defined as abnormal or excessive accumulation of fat that poses a health risk.1It has been recognised as a major public health concern and a significant ...

Dietary fats are a macronutrient found in food. They belong to a larger group called lipids that also includes waxes, sterols and fat soluble vitamins. What are the main types of fats and in which ...