Grains

Grains are the seeds of cereal grasses, such as wheat, barley, oats, and rice. They are a staple food source for much of the world's population and are typically harvested and then processed into flour, flakes, or other forms for consumption. Grains provide carbohydrates, fibre, and various micronutrients.

Grains are a fundamental ingredient in a vast array of foods, providing structure, texture, and nutritional value. They are most commonly found in baked goods like breads and cakes, breakfast cereals, pasta, and snack items such as crackers. Their versatility allows them to be used whole, milled into flour, or processed into flakes and other forms.

Grains are not classified as a food additive and are a fundamental part of a balanced diet. Whole grains, in particular, are a good source of dietary fibre, which is associated with numerous health benefits, including improved digestive health and a reduced risk of certain chronic diseases, as recognised by the NHS and SACN. Refined grains have had the bran and germ removed, reducing their fibre and nutrient content. Evidence reviewed by bodies such as EFSA suggests a link between higher whole grain intake and positive health outcomes.