MAY 11: A whole grain-rich diet is important for our health. If you have celiac disease and need a gluten-free diet, it can be extra challenging to get enough whole grains. […]
Baking with whole grains – tips for success!
MARCH 24: We will meet Berte Qvarn's talented baker Stefan Smedberg, who will talk about and answer questions on how to make the best whole grain bread. The webinar is aimed at you […]
Fermenting fiber - a way to increase whole grain consumption
NOVEMBER 20: In a pilot project for the research project "Attractive, sustainable and healthy food - developing the food of the future", researchers at Kristianstad University have investigated how well it is possible to increase [...]
Whole grains on the menu - smart solutions for the school kitchen
24 SEPTEMBER: What are the success factors for getting whole grains on school menus? FullkornsFrämjandet met with three municipalities that have managed to find smart solutions that easily get students [...]
Why should we eat more whole grains?
16 APRIL: Wholegrains are one of the most important dietary factors relevant to public health. Whole grains are also a central part of the plant-based part of the diet, the consumption of which contributes to major [...]
How to use "whole grain" in labeling and marketing?
6 MAY: There is no doubt that whole grain intake needs to increase. One way to make it easy for consumers to find whole grain products in shops and bakeries is to [...]
Six months after the Nobel dinner - what happened?
JUNE 10: The cultured cereal at the Nobel Dinner put barley bulgur on the map. Thomas, David and Jessie talk about the whole value chain from cultured grain via hydrothermal process to tasty meal. Photo: Dan Lepp, Nobel Foundation - [...]