Wholegrain foods are important sources of nutrients and phyto-protective substances, which are in short supply in the diet of people across Europe. Increasing the variety and availability of good-tasting, wholegrain foods and encouraging individuals to increase their consumption levels could have important public health benefits.

Although dietary fibre is not a ‘nutrient’, it is nevertheless an important component of our diets. The fact that it passes through the body without being absorbed is the main reason why fibre is so important.

Wholegrain cereals such as brown rice, wholegrain wheat, whole oats and rye, not only taste great - they also offer potential health benefits including reduced risk of heart disease and certain cancers.