Acrylamide is a chemical naturally formed when starchy foods (e.g. bread, potatoes, biscuits, coffee) are baked, fried or roasted at high temperatures. Prolonged exposure to high levels of acrylamide ...

However, the behaviours that can cause these diseases are common and changing them may mean changing long standing habits. Many people are involved in supporting and encouraging changes in the ...

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 ...

The best before and use by date labels are the most widely used types of date labelling on food in Europe. This article explains the difference between these types of date label and which food ...

Food labels help us understand what’s in packaged foods. By law, the label must include nutritional information providing the energy content in kilojoules (kJ) and kilocalories (kcal), fats, saturated ...

The contribution of physical activity to good health and quality of life has been known for centuries. The ancient philosopher Plato noted: “Lack of activity destroys the good condition of every human ...

Sprinkled on top of your morning porridge, a tasty crunch to your salads, or a quick and delicious on-the-go snack: adding more nuts and seeds not only brings extra flavour and texture to your meals ...

Potatoes are a very common food in the diets of most Europeans, but perhaps sometimes the nutrition contribution of this staple crop is overlooked. To start with, there are considerable nutritional ...

Just a pinch of table salt can contain up to 400 mg of sodium, but this mineral is naturally present in many other foods. While sodium does a lot of good for our bodies, too much of it can get us in ...

There has been a lot of talk about lab-grown meat (also called cultivated or cell-based meat) in the news recently. This article explains what it is, how it’s made, and the barriers that will need to ...

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, ...

One food ingredient that is commonly on the receiving end of bad press is monosodium glutamate or MSG. However, this is unfounded. MSG can be safely used to add flavour and appeal to foods, and even ...