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Cereals

2 loaf of bread

Cereals

Fields of wheat, barley, rye, oat and rice have been a staple of a European diet for centuries. These age-old ingredients have been reincarnated from generation to generation to satisfy new tastes and food trends, without sacrificing vitamins, carbohydrates, oils, proteins and fats. The quality taste of EU cereals is reinforced by standardised inspections, aimed at preventing food-borne disease or contamination, as well as a recent uptick in the percentage of organic farming land in the EU.

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