This November, the European Food Information Council (EUFIC) is relaunching its expanded #SwitchToWholeGrains campaign to ...

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 ...

Whether you want to fact-check a claim or sharpen your media literacy skills, this page is your trusted guide to verify science-based information.

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 ...

A healthy diet is more than just the right number of calories: our growth, development and health rely on a wide range of nutrients, including vitamins, minerals, protein, fibre and essential fatty ...

We aim to live a healthy life and it has become a hot topic of debate in the media and society to describe what healthy living is. Healthy living is having the opportunity, capability and motivation ...

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 ...

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 ...

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 ...

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.

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 ...