In view of the increasing prevalence of overweight and obesity in Europe, the role of certain carbohydrates, like sugar, is often controversially discussed. Here are some facts about the role of carbohydrates, sugars and sugar in our diet.

Consumers like to know what is in their food. They may wish to avoid certain ingredients for a variety of reasons. In Europe, nearly all pre-packaged food must be labelled according to EU law. However, the ingredient labelling terminology may not always be clear to the consumer and for some consumers interpretation of the labelled ingredients is a problem.

Ten years ago few people had heard of probiotics although they were regularly consumed in foods like yoghurt. Now, the term is more familiar, the number of probiotic products is increasing and growing scientific evidence shows that they may benefit to our health. So what are probiotics and how can they benefit our health?

Caffeine is a naturally occurring substance (an alkaloid) found in the leaves, seeds and fruits of more than 63 plant species worldwide. Products containing caffeine including tea, coffee and some soft drinks, have been enjoyed all over the world for many years. More recently, drinks with higher levels of caffeine, ("energy drinks") have been developed.

Public and scientific interest in traditional herbal medicine has been reawakened in the West and research into this area has greatly increased in recent years. Just how effective are these products and how do we know they are safe to take? Food Today takes a look at what the science says about some of the more popular herbal remedies.

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.

Beer is produced by such a complex process that it often seems surprising how anyone would have thought of it. Nevertheless they did, and a long time ago.

The spread of maize as a staple food from the fifteenth century resulted in a devastating nutrient-deficiency disease called pellagra. The causation of pellagra posed a medical puzzle for centuries until twentieth century scientists unravelled the mystery.

Sugar cane provided sugar since ancient times, so why did sugar beet come into the picture? The answer involves a combination of scientific discoveries and historical events spanning three centuries.

There must be thousands of dishes in which the tomato is the main, or a key ingredient. Due to its colour, taste and versatility, the tomato has come a long way from the ancient Aztec civilisations to being ubiquitous in today's kitchens.

The wholesome nature of cocoa has been widely acclaimed in Europe since the sixteenth century. However, to understand where this image originated one has to go back to the folklore of the Indians of Central America, who regarded 'cacao' as an elixir.

We take many of our staple foods for granted, rarely giving a second thought to their origin and history. But where do they actually come from? The humble potato for example, would be designated a novel food if it were introduced on the European market today.

Scientists in the United Kingdom, working with colleagues in Japan and Germany, have developed tomatoes that are three times richer than normal in ß-carotene, an essential ingredient for health.

In our previous article on beneficial micro-organisms, we described the role of lactic acid bacteria in food production. Yeast is another microbe that has made an important contribution to our tables.

Touch it, smell it, taste it and you will quickly understand why chocolate was called the ‘Food of the Gods’.

Climate changes in the Fertile Crescent some 10,000 years ago lead to the spread of wild cereals, one of which was the predecessor of modern day wheat. Since those times, many genetic changes, brought about both by accident and by design, have led to a very different plant.

In Food Today 15 we looked at some of the potential health benefits of phyto-protectants and plant nutrients present in fruits, vegetables, cereals and beverages. Most of these substances are capable of protecting plants from the stresses and strains of their environment. Now research is showing that we too can get these benefits when including these foods in our diets.