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Cereal Café with 100 Varieties of Breakfast Cereal Plans to Expand Worldwide

Cereal Café with 100 Varieties of Breakfast Cereal Plans to Expand Worldwide

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The Cereal Killer Café just opened their second location in London, and could be coming to your city soon

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If they don’t stream cartoons in this place all day long, we’d be pretty disappointed.

It was a simple idea, and some people thought they were crazy. But an IndieGoGo campaign, 100 cereals and (likely) several bowls of sweetened milk later, Cereal Killer Cafe — London’s first breakfast cereal café — is a reality. The café boasts between 80 and 100 types of cereal, including vintage and discontinued brands, with 13 kinds of milk, and 20 toppings. But the Keery brothers don’t want to stop at London; they want to take over the world.

The brothers confirmed with London 24 that they have had several franchisee offers of interest from several countries, and would like to take this idea abroad. Could a Cereal Killer Café be opening up in your neighborhood? Some of the cereal varieties include Oreo O’s (which are still sold in Korea), Fruity Pebbles, and cereals based off beloved fictional characters like Pokémon, Bill and Ted, The Addams family, and Cabbage Patch Kids.

But why, their critics wonder, would you go out to a café to pay a markup for cereal that you could easily eat at home? According to the team, it’s all about the experience.

“We remember how exciting cereal was as kids and we are trying to recreate it in our café, so you’ll be surrounded by a lot of vintage cereal memorabilia to stir up the nostalgia in all of us,” Alan Keery told London 24. “We’re putting our own twist on a regular bowl of cereal by letting you customize it with different milks and toppings. This is a café experience like no other.”

31 Healthy and Fast Breakfast Recipes for Busy Mornings

We admit it: There are some (OK, many) mornings when it’s all we can do to will ourselves out of bed and grab a fistful of cereal or a granola bar on our way out the door.

A gourmet breakfast isn’t a realistic everyday goal. But that doesn’t mean we should settle for a sugar rush that’ll leave us sad and hungry a half-hour later. You’d be surprised how many healthy breakfast ideas require very little effort when put into practice.

We’re about to blow your mind with everything from über-easy, make-ahead breakfast muffins to lots of delicious vegan breakfast ideas and healthy smoothies you can whip up in just minutes. Overnight oats recipe? Oh, yeah. We’ve got a killer one of those.

There’s also no need to limit these healthy breakfast recipes to the morning hours, friends. Expand your horizons and try these 31 healthy options to satisfy those breakfast-food cravings all day long.

1. Tomato Toast with Macadamia “Ricotta”

Here’s a vegan take on a classic summer breakfast sandwich. Instead of mayo, a fluffy, rich mixture of nuts, garlic, miso paste, and nutritional yeast is spread on hearty whole-grain bread. Then slices of ripe tomatoes are layered on — we love to mix red and yellow heirlooms.

Season this open-faced sandwich with ribbons of basil or shiso, kosher salt, and fresh cracked black pepper.

2. Avocado Toast with Egg

Sometimes simple is just better. Top two lightly toasted slices of whole-grain bread with smashed avocado and a sprinkling of salt and pepper. Layer on two sunny-side up eggs for a healthy dose of protein and you’ve got a well-rounded breakfast.

3. Nut Butter, Banana, and Chia Seed Toast

Try this superfood twist on classic PB and banana, using sunflower seed butter (or your favorite seed or nut butter) and a sprinkling of whole raw chia seeds, which are packed with an amazing array of nutrients.

4. Berry and Yogurt Smoothie

Here’s a simple and delicious smoothie for the morning rush. It takes less than five minutes to blend fresh or frozen fruit (banana and berries work well) with Greek yogurt and a liquid of your choice (milk, juice, coconut water — whatever you like).

This recipe makes two servings, so freeze one overnight and let it thaw throughout the day to enjoy in the afternoon.

5. Berry Breakfast Parfait

One of the easiest, healthiest, and tastiest breakfasts out there is a classic fruit and yogurt parfait. The best part? It can be made with any toppings you like. Choose fruits that are in season to get the best flavor. But in a pinch, (thawed) frozen will do.

6. Peanut Butter and Banana Smoothie

Smoothies are a perfect on-the-go snack any time of day. Blend frozen bananas, peanut butter, soy milk, Greek yogurt, honey, and a few ice cubes and you’ll swear you’re sipping a milkshake.

If this is a morning snack, keep it in a tight-sealing container and secure it in a pocket in your gym or work bag. For an afternoon boost, prep it the night before and freeze it. Remove it in the morning, and it will be thawed and ready when that 3 p.m. lull sets in.

Tip: Add a scoop of your favorite chocolate or vanilla protein powder for an extra shot of protein.

7. Pumpkin Granola Yogurt Parfait

This one’s perfect to try out as fall sets in. In your favorite small container (with a reliable lid!), layer rich pumpkin pie cashew cream with plain Greek yogurt and a handful of granola, and then sprinkle with cinnamon.

The best part? Pumpkin is a bona fide superfood rich in beta carotene, which is essential for eye health.

8. Quinoa Fruit Salad

A fruit salad of berries and mango gets extra texture, body, and protein from a scoop of quinoa. Toss the whole shebang around until the quinoa is evenly distributed. Then drizzle on a sweet-tart dressing of honey, lime, and basil and toss to coat evenly.

This recipe makes 4–6 servings, so you can prep in advance and throw together a serving or two as you need.

9. Blueberry Almond Overnight Oats

This is the ultimate busy-bee breakfast. Combine oats, chia seeds, blueberries, vanilla, almond milk, and maple syrup in a sealed container and refrigerate overnight. In the morning, top with slivered almonds and half a sliced banana and you’re ready for breakfast. If you’re in the mood for something warm, heat in the microwave for 1–2 minutes.

10. Savory Oatmeal with an Egg

Savory oatmeal? What the… ?! Yes, this recipe takes oatmeal to a whole new level. Quick-cooking steel-cut oats (or regular rolled oats) are cooked in the microwave, mixed with white cheddar cheese, sprinkled with diced red pepper and onion, and topped with an over-easy egg.

Bonus: This recipe has useful tips for cooking in the microwave without making a mess. (We admit it: We’ve wreaked havoc a few times. Sigh.)

11. Ham and Cheese Quinoa Cups

Here’s a new way to enjoy quinoa: Make mini quinoa breakfast quiches! These two-bite mini muffins are light and fluffy. And this recipe can be adapted to include your favorite

veggies (spinach or zucchini works well) and cheese (ummmm, cheddar).

12. Quinoa and Chia Porridge

Cooking quinoa in milk (dairy, soy, or almond) with healthy spices like cinnamon, cardamom, and turmeric infuses flavor into this great substitute for a classic hot breakfast cereal. Plus, it’s high in protein.

Simply put all the ingredients into a pot and bring to a boil. Then simmer, stir, and top with your favorite seasonal add-ons.

13. Banana Peanut Butter Chia Pudding

Try this superfood twist on the classic combo of PB and banana. It tastes like breakfast for dessert, if dessert were healthy. All you need is love — in the form of chia seeds, a banana, some PB, and milk of your choice. And time: The pudding can rest in the fridge for four hours, but overnight is better.

14. Zucchini Bread Oatmeal

Turn a classic summer quick bread into oatmeal with this recipe. Adding shredded zucchini and chia seeds to the simmering oatmeal pumps up the nutritional value and starts your day with a serving of veggies. Throw on a handful of toasted walnuts for added crunch.

15. Coconut Yogurt Quinoa Muffins

By this point, it’s obvious we think quinoa makes anything better. So when it comes to muffins, it’s a no-brainer (especially if you add flaxseeds, oats, banana, and applesauce, too). Try these moist little bites for breakfast or an after-lunch treat.

16. Peanut Butter Banana Oat Breakfast Cookies

Cookies for breakfast? Yes, please. While Oreos or Chips Ahoy may not make a balanced breakfast, these soft, thick, chewy cookies are a top-notch choice. The recipe calls for carob chips, but you can substitute semisweet chocolate chips.

Plus, you can pick and choose what you like to mix in for flavoring — go for almond butter and raisins in one batch and peanut butter and chocolate chips in another.

17. Banana Zucchini Oatmeal Cups

With oats, shredded zucchini, and maple syrup, this vegan breakfast will start your day with veggies and grains. Make a batch of these baked oatmeal cups in advance, keep them in the fridge, and grab one for breakfast on your way out the door.

18. Apple Crisp Oatmeal Squares

Oatmeal is a great option for a hearty snack or breakfast, but what’s the best way to make it more convenient and portable? Bake it into squares! In this recipe, a crisp topping covers a layer of apples over a base of banana and oats.

Tip: Individual servings can be frozen and later thawed or warmed in the microwave.

19. Morning Glory Muffins

These oat-based muffins (pssst… it’s a Martha Stewart recipe) are packed with healthy carrots and zucchini and lightly sweetened with raisins and a pinch of sugar. Use a mini muffin tin for smaller portions and cut back on the brown sugar or choose a healthier substitute).

20. Healthy 5-Ingredient Granola Bars

These tasty, easy no-bake granola bars will remind you of your morning oatmeal, but you can eat them anywhere you like. This recipe calls for honey, but we like to replace it with maple syrup to make the bars vegan.

21. Zucchini, Banana, and Chocolate Chip Muffins

Any recipe that fits a serving of veggies into a delicious baked good is a winner in our book. These muffins are jam-packed with better-for-you ingredients — coconut oil, zucchini, banana, and whole-wheat flour — plus chocolate chips for an extra bit of sweetness.

22. Breakfast Egg Muffins

Finally, a muffin without allllll that sugar. These are simple to make ahead of time, and they last all week — great for grab-and-go breakfasts. Blend or whisk eggs with spinach, bacon, and cheese, and then pour the mixture into muffin tins. Bake for 15–20 minutes before serving.

Tip: Once they’ve cooled, store them in the fridge. They’ll warm up nicely in the microwave in your office (sorry it smells so good, co-workers).

23. Spinach and Cheddar Microwave Quiche

Yes, it’s possible (and easy) to make a quiche in the microwave! Cover half a cup of spinach with water in a mug and microwave it for a minute. Drain the water and add an egg, milk, cheese, and a crumbled slice of bacon. Mix thoroughly, and then microwave for three more minutes.

Transfer it to a container to eat later or enjoy it right away.

24. Slow-Cooker Sausage and Egg Casserole

Wake up to a house smelling like sausage and effortlessly put breakfast on your plate, all thanks to the beauty and benefits of a slow cooker.

Layer the vegetables, sausage, and cheese in the slow cooker top with a mix of eggs and cream (you’d be fine using regular or nondairy milk for a lighter option) and you’re just one sleep away from a delicious and hearty meal. (And yes, of course you can omit the sausage.)

25. Cheesy Spinach Baked Eggs

Fried eggs are great, but how about baking a whole egg in a muffin tin or ramekin with veggies and cheese, using a lot less oil? A batch of these babies will feed the whole family for breakfast and make Monday feel like Friday. (Yes, you’re a star and they appreciate everything you do.)

30 Low-Calorie Breakfasts to Keep You Full All Morning, According to Dietitians

Kickstart your day with a satisfying breakfast packed with high-quality protein, fiber, and healthy fats.

If you&rsquore trying to slim down, maintain your current weight, or quit your drive-thru coffee-and-donut habit, you might be tempted to skip breakfast or drastically cut down (hello, tiny yogurt cup!). However, a healthy, low-calorie breakfast shouldn&rsquot be torturous or unfulfilling. After all, if you deprive yourself in the morning, you&rsquoll likely overeat by the time lunch rolls around.

While the definition of &ldquolow-calorie&rdquo depends on multiple factors including your weight, height, and activity level, a good target range for a low-calorie breakfast is 300 to 350 calories if you&rsquore headed for a desk job, or 350 to 450 calories if you have a more active morning ahead, says Susan Bowerman, R.D., C.S.S.D., senior director of Worldwide Nutrition Education and Training at Herbalife Nutrition.

To keep hunger at bay, make sure you&rsquore getting in the optimum balance of macronutrients as well. Cereal with skim milk and a banana might fit your calorie target, but it won&rsquot provide the high-quality protein, fiber, and healthy fats you need to stay satiated for hours, notes Lauren Harris-Pincus, R.D., author of The Protein-Packed Breakfast Club.

Aim for at least 20 grams of protein (think: about ¾ cup of cottage cheese or Greek yogurt or 3 eggs), 8 grams of fiber (a cup of raspberries, blueberries, or oatmeal), and about 10 grams of healthy fat (1 Tbsp of nut butter, 2 tsp of olive oil, or ⅓ of an avocado).

If that sounds like more than you were expecting, remember: Your breakfast should be about the same size as lunch and dinner, and it&rsquos easy to underestimate how much you need to eat in the morning, especially when you&rsquore cutting calories, says Bowerman. Ready to treat breakfast like the most important (and delicious) meal of the day? Read on to discover 30 dietitian-approved, low-calorie breakfast ideas that will keep you full all morning long.

Cereal Killer Cafe: Belfast brothers open UK's first ever cafe selling nothing but cereal

They are the identical twin brothers from Belfast who have cooked up a global storm with the news that they are to open the UK's first cafe selling nothing but cereal.

T he bold move has captured the imagination of TV, newspaper, radio stations and magazines from across America, Africa, Australia and Europe, who have been queuing up to interview Alan and Gary Keery since they announced plans for their unique new eatery in London.

Celebrities, too, have been tweeting about the boys, with former Westlife star Brian McFadden telling his 300,000-plus followers that he can't wait to visit the new cafe for a bowl of Weetabix.

Cereal Killer Cafe will open its doors in Brick Lane, Shoreditch, in the East End of London on December 10, offering customers a choice of 120 cereals from around the world.

The boys, who are 32 years old, are banking on it not just being a breakfast-time wonder but are certain a cereal snack will be in demand all day, even in the dinner hour and up to closing time at 8pm each night.

They have spent the past 15 months working on their unique business venture, securing funding and premises and sourcing cereals from America, France, Australia, South Africa and South Korea.

Customers can customise their cereal with a choice of 13 different milks and 20 toppings. The cafe will also serve 18 flavours of pop tarts, toast, and coffee.

Spread over two floors the vintage-style eatery will be designed to resemble a cereal museum.

The brothers have also spent many hours searching for cereal memorabilia and will be displaying 80 vintage cereal boxes, featuring such iconic images as Pokemon, Bill and Ted, The Addams Family and Cabbage Patch Kids, plus hundreds of pieces of cereal history, from money boxes to skateboards, and bike reflectors to milk bottles.

It hasn't been plain sailing for the twins, who have been undaunted by a series of setbacks, not to mention a few naysayers who predicted their idea was doomed to fail.

But with UK folk spending £1.2bn on breakfast cereals last year - that's nearly 6kg of cereal consumed by each of us - the brothers are certain they are on to a winner.

"Most people eat cereal as a snack," says Gary. "You can have your healthy breakfast cereal in the morning but then if you need something sweet you can go for the more obscure stuff like America's Lucky Charms.

"We did our market research and most people said they would love it."

Gary and Alan have had the full support of their parents, Herbie and Kay, and their older brother Neil (34), who is a stage actor in Brighton.

Their parents will be flying to London to help get the cafe ready for its grand opening with Herbie's expertise as a builder and electrician coming in handy.

The twins both attended Grosvenor High School and then Belfast Institute of Further and Higher Education, where Gary studied art and design and Alan performing arts.

Gary worked for a number of years in hospitality in the city before moving to London where he was a sales manager with an electronic cigarette company until he resigned in August to devote himself full-time to launching the cafe.

Alan has enjoyed a successful career in retail sales management, working across the UK before also settling in London. He has now also left his job.

What Gary describes as their "light bulb" moment came 15 months ago when they met up for lunch in the city.

"There is so much choice for eating out - pizza, Mexican, Chinese, sushi - and yet all I wanted that day was a bowl of cereal and I couldn't get it," he says.

"The more we thought about it and talked about it, the more we thought it could work as a business. Once we decided to do it, that was it and we just went for it."

Gary enrolled in a business start-up course to learn the basics and then the boys hit their first hurdle when they hired a business adviser.

"He told us it would never work, that no one would come to it and that we couldn't just sell one thing we would have to sell sandwiches and other food as well," says Gary.

"He just didn't get it at all. It was our first knockback but we were not going to be put off."

The boys then applied for a business loan to Lloyds Bank and were turned down for a similar reason - the bank just wasn't convinced their concept was a goer.

It just made the brothers all the more determined to see their idea through.

"The reasons were personal opinions rather than from people looking at it as a business opportunity," says Gary.

"I think there was a second when we thought 'Are we right?' and then we just thought 'Wise up, they haven't got a clue what they are talking about'.

"Fortune favours the brave you have to have faith and a positive attitude and we both believed in it and it was what we wanted so nothing was going to put us off."

Undeterred, the twins carried out their own market research, spending two days on the streets of London asking people if they would visit a café with only cereal on the menu.

The results were encouraging, with over 50% saying they definitely would visit the cafe and only 5% revealing they didn't like cereal.

The next hurdle was finding premises. Again because their idea was so unique and, so far, untested anywhere in the country, they found landlords reluctant to rent to them.

"They didn't want to take the chance that after a few months we would be closing down and they would have to find new tenants.

"It was the one thing which for months has held us back. We must have looked at 40 different properties before we found a landlord prepared to lease to us.

"I think everything happens for a reason. Someone told us there was a shop to let in Brick Lane and when we went to see it, it was perfect. It was exactly what we wanted with exposed brick walls and wooden flooring and the vintage style."

Meanwhile, the boys have been busy sourcing their memorabilia, tracking down cereal suppliers and furniture for their cafe.

Their two-bedroomed London flat is currently serving as their stock room and is so packed full of cereal boxes that the boys can barely move.

"We are always looking for new cereals," says Gary. "We wanted as big a variety as we could get and we started with around 50 to 60 after more research we had 70 to 80 varieties and we have now ended up with 120.

"We have gluten-free varieties, cereals for vegans and vegetarians right down to the really unhealthy American rainbow-coloured ones, which are fine once in a while.

"We also have a good range of muesli and granola. We have 13 different types of milk from your blue top, red top and green top to rice milk and almond milk and strawberry, chocolate and banana flavours.

He added: "We have a lot of different toppings, too, from M&Ms to dried fruit and frozen marshmallows.

"It's all starting to come together now and we recently had a delivery of 500 boxes from America which we have had to put in our living room.

"We also have the furniture for the shop in our flat and at the minute we can't see our TV and can just about move from the living room to the kitchen."

For Gary, cereal holds a special kind of nostalgia. He says one of his earliest memories is being brought to the cereal aisle in the supermarket by his mum and invited to choose whichever one he wanted.

"At eight years old it was the biggest decision I had to make in my entire life," he says. "Did I go for the one with the free pencil topper or the bike reflector?

"Mum would have left us staring at all the cereals while she got half an hour's peace to do her shopping."

The twins hope that their shop will take customers back to those comforting days of childhood with its unique vintage feel.

Their cereals will be displayed in old kitchen cupboards and they have found a 1978 bright yellow kitchen which they will use as their counter.

With the trend for having brinner ('breakfast for dinner') sweeping London, the boys believe their cafe couldn't be more current.

A recent survey revealed that in London 44% of people have chosen to have breakfast as their evening meal, with one in 10 people saying they do it regularly.

The city restaurants are making brinner a culinary movement by serving up traditional breakfast fare on their evening menus.

"All day breakfasts are really popular here and a lot of people are eating breakfast for dinner and that's what we will be offering," he says.

With their opening just days away, excitement is building and the boys have been stunned by the worldwide interest in their venture.

They have been contacted by Good Morning America TV show, CNN news and by newspapers from Spain, France, South Africa and Australia, all hoping to cover their opening.

"It's just gone viral, we can't believe it," says Gary. "We knew we had something special but we didn't contemplate this level of interest.

"We've had celebrities tweeting about us and it's all good. We just can't wait now to get in and get it opened to the public."

What your morning bowl says about you.

It’s not called the most important meal of the day for nothing. While the benefits of starting the day fully-fuelled might seem obvious, though, how much thought do you actually put into your choice of breakfast nibble? Here’s our (not-so) scientific guide to what your breakfast choice says about you .

  • Weetabix — given that these delightful wheaty biscuits are one of the UK’s bestselling cereal brands, scoffing a bowl of them daily likely has you marked out as somewhat conventional and the type of person who doesn’t like standing out from the crowd
  • Cornflakes — considering they were first invented and marketed as a health food, you’re undoubtedly a traditionalist who likes to play things safe
  • Muesli — until about 30 years ago, pouring a bowl of sweepings from a rabbit hutch would have had you pegged out as a yoga-loving health freak. It’s certainly become a more common sight on breakfast bars around the country in the years since — but those old perceptions can be hard to shake off .
  • Special K — you’re female and figure-conscious. And love wearing red.
  • All Bran — Undoubtedly there’s an element of someone who puts practicality over pleasure in choosing these
  • Porridge — like the land from which it hails, you’re plain in your tastes, and down to earth
  • Cereal bars — you long to be healthy (even though most are packed with sugar and/or fat) — but if you can’t even stop for breakfast, maybe you’re spending a little too much time on the go .
  • Coco Pops — you’re certainly fun-loving and like to spoil yourself . but perhaps it’s time you grew up a bit?

Breakfasts of champions.

Lynda Bryans (50) balances running media production company Take I Take II with her husband, Ulster Unionist leader Mike Nesbitt, lecturing at the Belfast Metropolitan College and being mum to PJ (18) and Christopher (16). She says:

I’m not really a cereal person for a start — porridge would be my cereal if you could call it that. I do the simple ones in the microwave and if I’m organised enough I might add some dry fruit that I’ve chopped up the night before.

I’m not quite human until I’ve had a cup of coffee, though, and breakfast always comes after that any time between seven in the morning and lunchtime.

My absolute favourite thing for breakfast is kedgeree — it sounds very posh and hard to make but it’s not. Mike makes a big batch of it every Christmas or on special occasions like Mother’s Day.”

Emma Fitzpatrick (36) is a DJ with Citybeat and she lives in Belfast. She says:

I’m not actually a big cereal eater. For breakfast I tend to eat really light as I’ll be heading off to the gym beforehand. I usually have yogurt or toast. If I was going to go for a cereal then it would be Shredded Wheat, as it provides slow release energy for me.”

Michael Conlon (22) is an Olympic bronze medal-winning boxer who lives in Belfast. He says:

I do eat breakfast when I have the time in the morning. When I’m in training then I’ll usually have scrambled eggs. If not then I love Crunchy Nut Clusters, I think they’re great.

I also like going to get Lucky Charms from the American sweet shops you find now. They’re really bad for you because they’re full of sugar but they are gorgeous.

I think a cereal cafe will do fantastically in London, but I don’t think it would work as much here. People aren’t in as much of a rush in Belfast as they are in London.”

Jason Clarke (30) is a singer-songwriter who is based in Belfast. He says:

As far as breakfast goes I’ve got fairly simple tastes. My favourite cereal has to be Weetabix, but sometimes it’s Bran Flakes with chopped banana.

It’s because they fill you up more than anything else. I don’t just stick with the cereal, I also have toast and poached eggs too. Or else the old classic of a beat-up egg in a cup with lots of salt and pepper.”

Rebecca McKinney (28) is the co-host of the Cool FM breakfast show each weekday and lives in Belfast. She says:

Since I started on the breakfast show, my co-host Pete Snodden has drummed the importance into me of having a good breakfast. If you don’t, you’re starving by the time the show is over.

I try and have porridge in the morning to be a little healthier. Otherwise I would rather have fruit.

If I’m being bad, though, my chosen cereal is Frosties, but if I’m being good then I’d go for something like Alpen.

I love the idea of a cereal cafe — for something like that to work in Belfast, though, it would need to be somewhere quirky like the Cathedral Quarter.”

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More Obvious Sources of Grains and Pseudograins in Your Diet

  • Wheat
  • Wheat berries
  • Hominy
  • Spelt
  • Rye
  • Brown Rice
  • Farro / Emmer
  • Barley
  • Bran
  • Durum Wheat
  • Triticale
  • Bulgur Wheat
  • Couscous
  • Farina
  • Kamut
  • Orzo
  • Semolina
  • Graham
  • Oats
  • Corn / maize
  • Cornflour
  • Cornmeal
  • Rice
  • Wild Rice
  • Teff
  • Montina flour
  • Sorghum
  • Oats
  • Freekeh
  • Emmer
  • Eikorn
  • Malts- made from wheat
  • Graham – made from wheat
  • Couscous – made from wheat seminola
  • Polenta – made from corn
  • Muesli – made from oats or wheat
  • Seitan – made from wheat
  • Panko – made from wheat
  • Grain Alcohol – Whisky, Bourbon, Scotch
  • Atta Flour
  • Amaranth
  • Quinoa
  • Millet (finger, foxtail, Japanese, Kodo, Pearl, Adlay, & Proso)
  • Barley Malt
  • Beer
  • Bleached Flour
  • Breads
  • Baked Goods
  • Brown Rice Syrup
  • Buckwheat – Kasha
  • Corn Flakes
  • Croutons
  • Cereals
  • Wheat Germ
  • Enriched Bleach Flour
  • Malted Barley Flour
  • Millet
  • Granary Flour
  • Groats (wheat, barley, buckwheat)
  • Pastas
  • Matzo
  • Rice Milk
  • Seitan
  • Tabbouleh
  • Udon (wheat noodles)
  • Corn Starch
  • Wheat nuts

About the Company

In 1965, Donald Kendall, the CEO of Pepsi-Cola, and Herman Lay, the CEO of Frito-Lay, recognized what they called &ldquoa marriage made in heaven,&rdquo a single company delivering perfectly-salty snacks served alongside the best cola on earth. Their vision led to what quickly became one of the world's leading food and beverage companies: PepsiCo.

PepsiCo products are enjoyed by consumers more than one billion times a day in more than 200 countries and territories around the world. PepsiCo generated more than $70 billion in net revenue in 2020, driven by a complementary food and beverage portfolio that includes Frito-Lay, Gatorade, Pepsi-Cola, Quaker, Tropicana and SodaStream. PepsiCo's product portfolio includes a wide range of enjoyable foods and beverages, including 23 brands that generate more than $1 billion each in estimated annual retail sales.

Guiding PepsiCo is our vision to Be the Global Leader in Convenient Foods and Beverages by Winning with Purpose. "Winning with Purpose" reflects our ambition to win sustainably in the marketplace and embed purpose into all aspects of our business strategy and brands.

Our company is made up of seven divisions: PepsiCo Beverages North America Frito-Lay North America Quaker Foods North America Latin America Europe Africa, Middle East and South Asia and Asia Pacific, Australia/New Zealand and China. Each of these divisions has its own unique history and way of doing business.

The roots of PepsiCo Beverages North America (PBNA) go back to 1898, when Caleb Bradham, an entrepreneur from New Bern, North Carolina created Pepsi-Cola and began offering it to his pharmacy customers.

For more information on the PepsiCo Beverages North America portfolio visit:

In 1932, C.E. Doolin entered a small San Antonio cafe and purchased a bag of corn chips. Mr. Doolin learned the corn chips manufacturer was eager to sell his small business, so Mr. Doolin purchased the recipe, began making Fritos corn chips in his mother's kitchen and sold them from his Model T Ford.

That same year, Herman W. Lay began his own potato chip business in Nashville. Not long after, Mr. Lay purchased the manufacturer, and formed the H.W. Lay & Company. The company became one of the largest snack food companies in the Southeast. In 1961, it merged with the Frito Company, becoming Frito-Lay, Inc.

Today, Frito-Lay North America (FLNA) makes some of the most-popular and high-quality snacks in the United States and Canada including Lay&rsquos and Ruffles potato chips, Doritos tortilla chips, Cheetos cheese-flavored snacks, Tostitos tortilla chips and branded dips, Santitas tortilla chips, Sun Chips multigrain chips and Fritos corn chips. In addition, FLNA, through a joint venture with Strauss Group makes, markets, distributes and sells Sabra refrigerated dips and spreads.

For more information about Frito-Lay visit:

The Quaker Oats Company was officially formed in 1901 when four American grain pioneers came together to incorporate the now familiar name. Dedicated to making hearty oats delicious and convenient, Quaker has remained a leading brand in oats by developing everything from breakfasts to snacks to tasty recipe ideas.

The Quaker Oats Company merged with PepsiCo in 2001. Today, Quaker Foods North America (QFNA) offers numerous products and choices including hot cereals, cold cereals, snack bars, rice snacks, Real Medleys and more.

In addition to Quaker&rsquos brands, QFNA also makes, markets, distributes and sells cereals, rice, pasta, dairy and products such as Aunt Jemima mixes and syrups, Cap&rsquon Crunch cereal, Life cereal and Rice-A-Roni side dishes.

For more information about Quaker Oats visit:

Over the course of more than 100 years, PepsiCo's Latin America business has grown to become one of the strongest foods and beverage manufacturers in the region, by working closely with local entrepreneurs and investing in lasting win-win partnerships with our suppliers and farmers, investors, consumers and communities. We are widely recognized for the economic growth that we have helped bring to Latin America.

PepsiCo Latin America sells beverages, food and snacks throughout the region employing more than 70,000 employees in 34 countries and generating$7.2 billion dollars in sales. In Latin America, our portfolio includes major global brands such as Pepsi, Quaker, Lays, Gatorade, 7UP, Tropicana, Doritos, Cheetos, SoBe, Ruffles, Mafer and Mirinda, as well as regional and local brands like Toddy, Toddynho, H2OH!, Paso de los Toros, Tortrix and Kero Coco.

PepsiCo's businesses have been operating in markets across our Europe sector for more than 80 years, manufacturing and supplying delicious food and beverages which are enjoyed by millions of consumers each day. Our portfolio of snacks, soft drinks, dairy, juices and grains, encompasses world famous brands such as Pepsi, Lay&rsquos, Doritos, 7UP, Tropicana and Quaker Oats, alongside our much-loved, local and regional brands including Walkers crisps, Alvalle Gazpacho, Duyvis nuts and Agusha baby food. We are now the leading manufacturer of savory snacks, hot cereals, and juices in the Europe sector and the second-largest producer of carbonated soft drinks and dairy.

Our Europe team is committed to excellence, innovation and meeting consumer needs and our commitment to sustainability is at the heart of our business - from the crops we grow, through to our manufacturing operations and the packaging of our brands. Over the decades we have invested in our local markets, providing support to farmers through our Sustainable Farming Programme as well as partnering with numerous NGOs to improve the livelihoods of communities where we operate.

PepsiCo Europe is headquartered in Geneva, Switzerland and led by Silviu Popovici, Chief Executive Officer of Europe.

The AMESA sector consists of the Africa, Middle East and South Asia regions, and features many leading global and local snack brands including Lay&rsquos, Cheetos, and Doritos, along with local favorites such as Chipsy (Egypt), Simba (South Africa) and Kurkure (India and Pakistan), as well as various beverage brands including 7UP, Pepsi, Aquafina, Mtn Dew, Mirinda, and Sting. The AMESA sector covers a wide span of developing and emerging markets, including the key countries of Egypt, India, Saudi Arabia, Pakistan and South Africa.

In 2020, PepsiCo acquired Pioneer Foods, a leading food and beverage company in South Africa, adding its robust, well-known brands including Weet-Bix, Bokomo and Ceres to PepsiCo&rsquos portfolio. The Pioneer Foods acquisition is key to PepsiCo&rsquos growth strategy across the entire African continent.

The AMESA sector is committed to PepsiCo&rsquos vision of sustainable growth, which emphasizes efficient use of natural resources including water, energy and sustainable farming practices. The sector is also working to create a world where plastic need never become waste by creating public-private partnerships in key markets to collect and recycle post-consumer plastic waste.

PepsiCo AMESA is headquartered in Dubai, UAE and led by Eugene Willemsen, Chief Executive Officer, Africa, Middle East, and South Asia.

The APAC sector consists of the Asia Pacific, Australia/New Zealand and China regions, offering a number of leading snack brands including Cheetos, Doritos, Lay's, and Smith's, as well as various beverage brands including 7UP, Aquafina, Mirinda, Mountain Dew and Pepsi.

PepsiCo also sells ready-to-drink tea products through a joint venture with Unilever under the Lipton brand, and license Tropicana through a strategic alliance with Tingyi (Cayman Islands) Holding Corp. (Tingyi).

PepsiCo APAC is headquartered in Shanghai, China and led by Ram Krishnan, Global Chief Commercial Officer and Chief Executive Officer of Asia Pacific.

6 Ways to Reduce Your Environmental Impact

We can have a much larger impact by using our purchasing dollars to support companies that have the capacity and will to do the right thing. Companies, particularly in the food industry, have immense .

We’re Now Officially a B Corp!

This certification is awarded to companies that meet the highest standards of social and environmental impact.

4 Amazing Plant Based Cookbooks by Black Creators

Black food creators and innovators are essential to the history of food culture. Today and every day, we celebrate black creators for sharing and shaping food culture as we know it.

6 Ways to Beat Digital Fatigue

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In situ landraces: best practice evidence-based databaseA tool for promoting landrace conservation

This tool is for landrace maintainers or those considering the cultivation of landraces to diversify their crop production system. It provides access to evidence-based information on the benefits, opportunities and practices of landrace cultivation to help in decision-making and to promote their in situ maintenance as a means of conserving and diversifying plant genetic resources for food, nutrition and livelihood security.

The tool includes examples of in situ management practices and of adding value to landraces—for example, marketing options—for different crops and socio-cultural, environmental and economic contexts. This information can help to enhance landrace cultivation and make it sustainable and profitable at the same time, while conserving biodiversity for future generations.

The tool is a product of the Farmer’s Pride project, funded by the Horizon 2020 Programme of the European Union:

Please use the search fields below, or browse the database from the grid, list or map view.

Aglione della Val di Chiana

Crop: Allium ampeloprasum L.
Great headed garlic


Crop: Solanum melongena L.


Crop: Triticum aestivum L. subsp. aestivum
Soft wheat

Arakas for Fava Santorinis

Crop: Lathyrus clymenum L.
Spanish vetchling

Bere barley

Crop: Hordeum vulgare L.

Black oat

Crop: Avena strigosa Schreb.
Lopsided oat


Crop: Capsicum annuum L.

Boniato saucero

Crop: Ipomea batatas L.
Sweet potato


Crop: Dacus carota L.

Bosco Gurin

Crop: Brassica rapa L. subsp. rapa


Crop: Triticum monococcum L. subsp. monococcum
Einkorn wheat

Broccolo Fiolaro di Creazzo

Crop: Brassica oleracea L. var. italica Plenk.

Broccolo Vento

Crop: Brassica oleracea L. var. italica Plenk.


Crop: Cucurbita pepo L.

Buco incavato - la pesca di Massalombarda

Crop: Prunus persica L.

Cebola Garrafal

Crop: Allium cepa L.


Crop: Solanum lycopersicum L.

Centeio do Barroso (Centeio do Alvão)

Crop: Secale cereale L.

Centeios serranos (Serra da Estrela’s rye)

Crop: Secale cereale L.


Crop: Brassica oleracea L. var. acephala

Dansk Kæmpe

Crop: Asparagus officinalis L.

De Penjar

Crop: Solanum lycopersicum L.


Crop: Beta vulgaris L. var. rapacea Koch.
Fodder beet

Epineux argenté de Plainpalais

Crop: Cynara cardunculus L. subsp. cardunculus

Crop: Solanum lycopersicum L.

Fagiolina del Lago Trasimeno

Crop: Vigna unguiculata L.

Fagiolo a Pisello’ di Colle di Tora

Crop: Phaseolus vulgaris L.
Common bean

Fagiolo di Camerata

Crop: Phaseolus vulgaris L.
Common bean

Fagiolo di Cave

Crop: Phaseolus vulgaris L.
Common bean

Faki Eglouvis

Crop: Lens culinaris Medik.

Farro di Monteleone di Spoleto

Crop: Triticum turgidum L. subsp. dicoccum
Emmer wheat

Fava Cottora dell’Amerino

Crop: Vicia faba L.
Faba bean

Fava Feneou

Crop: Lathyrus sativus L.
Grass pea

Fesol afartapobres

Crop: Phaseolus coccineus L.
Runner bean


Crop: Phaseolus vulgaris L.
Common bean

Glikokafteri Mpachovou

Crop: Capsicum annuum L.

Crop: Dacus carota L.


Crop: Heliantus tuberosus L.
Jerusalem artichoke


Crop: Solanum lycopersicum L.

Hebridean rye

Crop: Secale cereale L.


Crop: Secale cereale L.

Crop: Secale cereale L.


Crop: Secale cereale L.


Crop: Triticum monococcum L. subsp. monococcum
Einkorn wheat

Kent wild white clover

Crop: Trifolium repens L.
White clover

Klint karin

Crop: Brassica napus L. var. napobrassica

Kremmydi Thespion

Crop: Allium cepa L.

Küttiger Rüebli

Crop: Dacus carota L.

Laaer Zwiebel

Crop: Allium cepa L.

Laufener Landweizen

Crop: Triticum aestivum L. subsp. aestivum
Soft wheat

Lechuga oreja de mulo roja de Zahara

Crop: Lactuca sativa L.


Crop: Allium cepa L.

Lollandske rosiner

Crop: Pisum sativum L. subsp. sativum var. arvense
Field pea


Crop: Solanum lycopersicum L.


Crop: Phaseolus vulgaris L.
Common bean

Mascina di Montepulciano

Crop: Prunus domestica L.


Crop: Solanum lycopersicum L.

Mela a sonagli

Crop: Malus domestica Borkh

Mela conventina

Crop: Malus domestica Borkh

Milho Branco dos Arcos

Crop: Zea mays L. spp. mays

Mix 48

Crop: Hordeum vulgare L.

Morada de Morella

Crop: Lactuca sativa L.

Nabo de Morcín

Crop: Brassica rapa L. subsp. rapa


Crop: Papaver somniferum L.
Seed poppy

Nostrano di Storo

Crop: Zea mays L. spp. mays

Olotillo blanco

Crop: Zea mays L. spp. mays


Crop: Solanum tuberosum L.

Pera angelica

Crop: Pyrus communis L.

Pera cocomerina

Crop: Pyrus communis L.


Crop: Trifolium pratense ssp. pratense L.
Red clover

Piparjuuri Vehmaa

Crop: Armoracia rusticana Gaertn.

Pomodoro di Mercatello

Crop: Solanum lycopersicum L.


Crop: Solanum tuberosum L.

Rapa Catalogna di Roccasecca

Crop: Brassica rapa L. subsp. sylvestris var. esculenta
Turnip greens


Crop: Pisum sativum L. subsp. sativum var. arvense
Field pea

Rheintaler Ribelmais

Crop: Zea mays L. spp. mays

Rosa Romana

Crop: Malus domestica Borkh

Rotes Herz (‘Crveni Srcolik’)

Crop: Solanum lycopersicum L.

Sandía cagilón

Crop: Citrullus lanatus Thumb.


Crop: Citrullus lanatus Thumb.


Crop: Triticum turgidum L. subsp. durum
Durum wheat

Scots Timothy

Crop: Phleum pratense L.
Timothy grass

Sedano Nero di Trevi

Crop: Apium graveolens L. var. dulce (Miller)


Crop: Vitis vinifera L.
Grape vine

Shetland black

Crop: Solanum tuberosum L.

Shetland cabbage

Crop: Brassica oleracea L. subsp. capitata


Crop: Phaseolus vulgaris L.
Common bean


Crop: Cichorium intybus L. var. sativus


Crop: Triticum aestivum L. subsp. aestivum
Soft wheat

Steinfelder Tellerlinse

Crop: Lens culinaris Medik.


Crop: Allium sativum L.


Crop: Lactuca sativa L.


Crop: Phaseolus vulgaris L.
Common bean

Tavella Brisa

Crop: Phaseolus vulgaris L.
Common bean


Crop: Solanum lycopersicum L.

Tomataki Santorinis

Crop: Solanum lycopersicum L.

Tomate de Deusto

Crop: Solanum lycopersicum L.


Crop: Phaseolus lunatus L.
Lima bean


Crop: Solanum lycopersicum L.


Crop: Vitis vinifera L.
Grape vine


Crop: Brassica napus L. var. napobrassica


Crop: Phaseolus coccineus L.
Runner bean

Winterkefe Frieda Welten

Crop: Pisum sativum L.

Zollen spelt

Crop: Triticum aestivum L. subsp. spelta

‘Roveja’ di Civita di Cascia

Crop: Pisum sativum L. subsp. sativum var. arvense
Field pea

Aglione della Val di Chiana Allium ampeloprasum L. ( Great headed garlic)

In recent years, the market of ‘Aglione della Val di Chiana’ has been quickly growing both locally and nationally. The landrace is commercialised as row product (i.e. bulbs and cloves) or also as processed products such as ready-to-use sauces, creams, and jams.

Many local restaurants use ‘Aglione della Val di Chiana’ for the preparation of a typical main course: the so-called ‘Pici all’Aglione’.

The interest on the landrace also caught the attention of the other European and non-European markets. The product has been recently exported in USA and Japan.

Others (e.g. commercial/geographical brands or special traits):

This landrace has been recognized as ‘Prodotto Agroalimentare Tipico’ (PAT, litteraly Typical Food Product) by the Italian Ministry of Agriculture and Forestry through the technical support of Regione Toscana. The PAT recognition is based on evidence that demonstrate the use of a landrace (or a processed foodstuff) in a certain area for at least 25 years.

In recent years, ‘Aglione della Val di Chiana’ also caught the interest of the ‘Slow Food’ foundation that included it into a group of products called ‘the Ark of Taste’ this initiative aims at drawing attention on products at risk of extinction by inviting people to take action in order to protect them.

Currently, ‘Regione Toscana’, within the EU’s Rural Development Plan 2014-2020, funded an historical research and morpho-phenological and genetic characterisation of the landrace in order to include it on the ‘Registro regionale delle varietà locali’ (Regional register of landraces) of Toscana Region. This activity is foreseen in the implementation of the Tuscany Region Law (n. 64, 1997) which is aimed at safeguarding and promoting the cultivation of local genetic resources).

Almagro Solanum melongena L. ( Eggplant )

The ‘Almagro’ eggplant is marketed canned in different sizes and has an important local market. However, it is also frequent to find it in many supermarkets in several parts of the country, including the center of Spain and some parts of the rest of Spain where a large immigration from the Center of Spain took place in the 1960s to 1980s, such as Barcelona or Valencia. The pickled ‘Almagro’ eggplant is mostly used as starter or for eating informally as tapas. More recently, some farmers are also exploring the possibility of marketing the fruits for the fresh fruit market, as they have a distinctive fruit morphology.

Others (e.g. commercial/geographical brands or special traits):

Obtaining the PGI status in 1994 ( certainly added a considerable value to the ‘Almagro’ landrace, as costumers have a guarantee of quality and a protection against fakes (Hurtado et al., 2014). Up to now, the ‘Almagro’ eggplant is the only eggplant in Europe having a PGI or PDO status. The fact that ‘Almagro’ is, among the eggplant varieties, one with the highest content in phenolics has also contribute to adding value to this variety, as the high content in these antioxidants is used in advertisements.

Aquila Triticum aestivum L. subsp. aestivum ( Soft wheat)

In southern England a tradition of thatching with wheat straw has survived, creating a demand for wheat thatch straw (Veteläinen et al., 2009). Aquila is commonly grown to supply thatchers. There are some thatchers who grow their own supply and store seed for sowing the next year’s crop. There is a demand for the seed amongst growers and is sometimes sold at the cost of feed due to it being an unregistered variety.

Some recommend against aquila for thatching, citing a shorter straw length, but others prefer this material. It gives a hollow straw which is preferred by some thatchers as it minimises the risk of the straw soaking up water while on the roof, thus adversely affecting the lifespan of the thatch.

Others (e.g. commercial/geographical brands or special traits):

Aquila does not appear to be of much interest apart from to those who prefer its qualities for thatching. It is not endorsed by the Thatch Advice Centre (Thatch Advice Centre (b), 2019).

Arakas for Fava Santorinis Lathyrus clymenum L. ( Spanish vetchling)

‘Fava Santorinis’ has a yellowish colour and flattened discoid shape with a diameter of about 2 mm and a maximum humidity of 13%. Its composition is characterized by a particularly high percentage of proteins and increased carbohydrate content. The traditional method of production which includes drying under the sun and ripening and the physicochemical characteristics of fava make it easily boiled (shorter cooking time is required) and ultimately add to the cooked Fava of Santorini and other dishes in which it is used, unique organoleptic characteristics, such as velvety texture and slightly sweet taste. It is used as appetizer, main or side dish. Undoubtedly, even today, it plays an important role in the gastronomic identity of the island and in the Mediterranean diet, as well.

Till recently it had a rich, local niche market due to the limited production. Hence, steps are made to increase the production and the promotion of the product to other European and non-European markets and the market for fava was expanded the last years, while people from all over the world can by on-line all the products of the Union of Santorini Cooperatives from its e-shop. Most of the farmers sell the products by the Union of Santorini Cooperatives or other private companies who are responsible for the packing and the labeling.

Others (e.g. commercial/geographical brands or special traits):

The unique ecosystem that was created by the volcanic explosions on Santorini island, the volcanic ash, the barren, sandy soil, and the resilience of the plant to poor drainage lands, humidity created by the sea, drought, heavy winds and its adaptability to the volcanic soil of the island make it a resource with an important agronomic and commercial value and optimal organoleptic qualities.

In 2010 ‘Fava Santorinis’ was registered into the European Catalogue of Protected Designation of Origin (PDO) products (EC No: EL-PDO-0005-0520-09.01.2006) following the COUNCIL REGULATION (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs. The PDO ‘Fava Santorinis’ offers high income to growers since it is four to five times more expensive than regular ‘Fava’ coming from fava beans (Vicia faba) or from peas (Pisum sativum) locally called ‘arakas’. Furthermore, other cultivated Fabaceae such as V. faba subsp. major (cultivated for food) and subsp. minor (cultivated for feed) also called Fava, frequently could mislead the consumers. The same is true for peas whose seed products are locally called ‘arakas’ and for other Lathyrus spp.

For this reason, in 2012, the School of Agriculture of the Aristotle University of Thessaloniki and the Institute of Agrobiotechnology of the Centre of Research and Technology Hellas suggested a method using HRM (High resolution Melting) coupled with universal chloroplast DNA barcoding regions (Bar-HRM) in order to distinguish legume species (four Lathyrus, two Vicia and two Pisum species which potentially could be used as adulterants in ‘Fava Santorinis’ commercial products) and moreover to authenticate ‘Fava Santorinis’ commercial PDO products (Ganopoulos et. al. 2012).

Bere barley Hordeum vulgare L. ( Barley)

The Agronomy Institute at Orkney College UHI has been working since 2002 with Orkney growers and potential market collaborators to conserve this particular landrace. The department is led by Dr Peter Martin, whose efforts have established a local supply chain that feeds into a few breweries, distilleries, and bakeries, thus stimulating the production of 60 tons or more a year of bere (, 2019 Martin and Chang, 2007). This has been achieved by identifying relevant market outlets and capitalizing on interest in ‘traditional’ food products.

Barony mill, a 19 th century water mill, has also contributed to the preservation of bere and bere cultivation practices as it ensures the growing of around 50 acres to provide grain for milling processes, and then sells the meal to bakeries and meal products to tourists.

Others (e.g. commercial/geographical brands or special traits):

Bere barley is registered as a conservation variety in the European Common Catalogue of Conservation Varieties and is also of interest in the Slow Food movement (Food Safety - European Commission, 2019 Slow Food in the UK, 2019). In order to encourage the cultivation and promote bere on the local market, Peter Martin of the Agronomy Institute at Orkney College UHI have been working with growers and market collaborators since 2002 to stimulate interest and have successfully seen a rise in numbers of products created and sold with bere as a component. In addition to this, Barony Mill contracts out the growing of around 50 acres and mills the grain produced, selling the meal to bakeries and meal products to tourists visiting the mill.

Black oat Avena strigosa Schreb. ( Lopsided oat)

Oat has been a traditional animal feed for centuries, and while it is still predominantly grown for animal feeds the health benefits associated with this grain have seen an increase in demand for oat products over the few decades (Wrigley, Batey and Miskelly, 2017). Despite this interest in oat products, Avena strigosa Schreb. is still grown on the Outer Hebrides exclusively as animal feed and as part of a traditional Machair maintenance method. Similarly, on Shetland, there are a few maintainers who grow oats for fodder, stray, hay and/ or silage. On Orkney there is at least one grower maintaining this landrace to use for production of traditional oat back chairs which are then sold.

There is also interest in oat flour products, such as bread, from those who suffer from a wheat allergy. It is not necessary for those with this allergy to avoid oats, so they may consume products made with oat flour in place of those made with wheat flour and avoid symptoms associated with their allergy (Pietzak, 2012).

Others (e.g. commercial/geographical brands or special traits):

Oats have attracted attention over the past few years because of compounds such as β-glucan and sterols, which along with other compounds contained in oat grains, have been linked to a number of health benefits (Martínez-Villaluenga and Peñas, 2017). β-glucan in particular can lower LDL cholesterol levels and reduce the risk of cardiovascular disease (Theuwissen and Mensink, 2008). It should be noted that much of the research surrounding oats and health benefits associated with them is not specific to Avena strigosa Schreb., instead focusing on commercial oat crop species. Increased research into the particular benefits associated with Avena strigosa Schreb. may lead to increased market interest in this landrace, thus increasing land area used.

Top 20 Favorite Types of Cuisine

In most cultures, food is a way for people to gather. It brings family and friends together for banquets, potlucks and holidays. Over recent years, different cuisines have taken on a new popularity. Most cities now have cuisines spanning all corners of the globe. For new cooking ideas or restaurant options, check out some of these global cuisines.

Mexican Food

Mexican food is a common favorite cuisine in America. From chili con carne to enchiladas, spicy Mexican dishes are a popular choice. Western restaurants typically use Northern Mexican cuisine, but there are a number of other options. Ancient Mayan dishes have a subtler flavor while Central and Southern Mexico have a sophisticated taste. Restaurant goers can enjoy eggs, vegetables, beans, chilies and cumin in major Mexican dishes. Chocolate, tomatoes and salsa are always favorites as well.

Italian Cuisine

With a culinary history that stretches back centuries, Italian cuisine is one of the world’s favorites. Spumoni ice cream, spaghetti, lasagna and pizza are traditional dishes that are widely available in the United States. Beyond these basic dishes, there are a number of regional favorites like Parmesan cheese and Parma ham. One part of Italy is even known for making a kind of maggot cheese. The cheese is fermented and allowed to sit out so that flies lay eggs. Afterward, it is packed at the perfect time for maggots to develop. It might not suit everyone’s taste buds, but it is a specialty from the country. If this cheese is not to your liking, the country has more than 400 types of cheese.

Although Italian cuisine varies from region to region, each meal will generally be set up in a similar way. It will begin with the antipasto or appetizer menu. Next, diners enjoy the primo course which consists of pasta or rice. The second course is a meat. To top it off, the last course is the dolce or dessert course.

Indian Food

India is one of the most densely populated countries on the planet. With so many people within the nation, Indian cuisine is highly varied. Curries are the traditional fare, but Indian food is not confined for just curry. There are a number of regions that make vegetarian dishes, and ayurvedic medicinal traditions are often used in creating food. Within India, visitors will find a range of sweet, hot and spicy dishes. Even better, the nation is home to millions of street food stands. At these stands, visitors can try out unique treats for a very cheap price.

Long ago, the French Acadian people had to flee Canada. Although some of the Acadians went back to France, others chose to move to Louisiana. Once there, they combined French cooking style with local ingredients. This type of cuisine is normally formatted within three dishes. The first pot will contain the main dish while another pot contains vegetables. A third pot will generally contain a mixture of steamed rice and seafood. Popular meat choices include pork sausage, shrimp and fish. Due to the area, Cajun cuisine focuses heavily on celery, bell peppers, garlic and onions. Other flavorings include cayenne pepper, bay leaf, black pepper and green onions.

During slavery, African-American slaves were only given the leftover, unwanted food. Often, slave owners would try to feed them as little as possible as a way of saving money. This early origin caused soul food to develop. Slaves at the times used collards, mustard greens, turnip tops, dandelions and beets to make up their diet. They often were given the unwanted parts of the meat like offal, oxtail, pigs ears, lard and tripe. With these unwanted, inexpensive pieces, the slaves of the time managed to create a unique, delicious cuisine. Today, soul food includes dishes like chitlins, fried chicken, hog maw, pigs feet, fried okra, collard greens, corn bread, grits and hush puppies. After a delicious meal of soul food, you may not be hungry enough to eat dessert. If you are, you can look forward to cobbler, pecan pie or sweet potato pie.

Over the last decade, Thai food has grown in popularity. Hands down, the most popular dish is pad thai. To truly experience Thai cuisine, you should step away from the basic pad thai and try some of the broths and noodle dishes that make this cuisine so delectable. This cuisine focuses on a lot of herbs and offers a range of sweet, sour, spicy and bitter tastes. It focuses on fresh herbs, so this cuisine always has a vivid flavor.

Greek Cuisine

Like Italian cuisine, Greek food dates back thousands of years. Many common Greek dishes have unknown origins because they have been around so long. This cuisine has a unique mix of different Mediterranean styles. Back in the day, the Greeks were well-positioned to become a major port for sea trading. Every time sailors returned from traveling, they brought back different dishes and dining styles. In Greece, visitors can expect fresh herbs, olive oil and feta. Due to its location near the sea, fish is a popular dining option. Pork and lamb are common meat choices because many of the islands are too small to host cattle.

Chinese Food

If characterizing Indian food was hard, Chinese food is impossible to pin down. China has one of the most diverse mixes of cultures and cuisines in the world. The main eight styles of cooking are: Fujian, Cantonese, Anhui, Zhejiang, Szechuan, Shandong and Hunan. In Chinese traditional medicine and culture, the opposites of yin and yang must always be kept in balance. This same balance extends to food. When cooking, the Chinese try to balance different colors, tastes, textures and smells. This focus has paid off and made Chinese cuisine one of the world’s finest.

In a traditional Chinese meal, you can expect to have noodles or rice. Although many American-based Chinese restaurants use fried rice, most China-based Chinese restaurants serve basic steamed rice. With a strong Buddhist history, vegetarian dishes like tofu remain popular. Interestingly, garlic and chilies are considered non-vegetarian in Buddhism because they stimulate the chi. If you go to a Chinese vegetarian restaurant, don’t expect a lot of spices. For non-vegetarian dishes, you can expect Peking duck, thousand year old eggs, squid and a range of meat dishes. Vegetables are always included with dinner, and they are far from your mother’s broccoli. Chinese vegetable dishes are often the most delicious part of the meal.

Lebanese Cuisine

Due to its location, Lebanon has adopted Arabic and Mediterranean influences. Lebanese food uses a lot of fresh fruit, vegetables and seafood. Other than fish, it does not contain a big focus on meat. When dining at a Lebanese restaurant, you can expect delicious pickles, unique salads, Arabic bread, vegetable dishes and vegetable dips.

Japanese Cuisine

The Hibachi or Teppanyaki grill are some of the most delectable of Japanese dining options. At a Hibachi grill, you can watch a cook flip, fry, griddle and cut the food in front of you. This cuisine focuses on noodles, tofu, sushi and vegetables. Each meal is meticulously prepared and exceptionally delicious. Even better, Japanese restaurants often serve oolong or green tea.

American Food

American food is an extremely popular dining option. With so many cultures moving in and out of the country, American food encompasses a range of different dining styles. In Chicago, the deep dish pizza has become famous. Texas has five-alarm chili while the Pacific Northwest is home to microbreweries and coffee. At most traditional American diners, you can expect hot dogs, hamburgers, buffalo wings, biscuits & gravy and omelets.

Moroccan Food

Expect Moroccan cuisine to become the next major hit over the coming decade. With such a rich history and unique dishes, this cuisine is one of the world’s finest. It uses Mediterranean fruits and vegetables to make spicy, flavor-filled meals. Lamb is a popular meat dish, and has a subtler flavor that Western lamb dishes. Due to its location near the sea, fish and shellfish play a strong role in Moroccan cuisine. Beef and chicken are commonly eaten. A local favorite is known as a Tagine and contains chicken, fries and olives. Many of these dishes are flavored with dried fruit, lemon pick and olive oil. At lunch time, Moroccans eat a hot or cold salad and bread. Famously, this cuisine includes couscous. Bread is a major dish and is known as Khobz. It varies from town to town, but often looks like a type of baguette. Other specialties include salted meat and Moroccan pancakes.

Mediterranean Cuisine

There is some debate if there is actually a Mediterranean cuisine. This term mostly developed in the 1970s when there was a Mediterranean diet. In general, it consists of fresh fruits, vegetables, seafood and olive oil. Depending on who you ask, it could include different Greek, Italian, Arabic, European or North African dishes.

French Food

Say Oui, Oui to French cuisine! Five-star chefs are often trained in French cooking. It uses cheese, chocolate and baguettes for delicious meals. Of course, a French meal would never be complete without some wine! Despite their focus on cheese, bread and chocolates, the French amazingly remain thin. Perhaps eating more of this cuisine could be a weight loss plan?

Spanish Cuisine

Spanish cuisine is exceptional because it limits spices. Instead of hiding the flavor of a dish with cumin, chilies or pepper, it only uses enough spice to bring out the natural flavor of the food. Due to its location along the coast, Spanish food has a strong focus on seafood. Famously, cafes and restaurants in Spain offer tapas or pinches. These snack-sized dishes can be made of basically anything and only cost a couple of euros. Before siesta, Spaniards can stop in a local cafe and get a glass of wine and a tapa for merely a couple of euros.

German Food

From sauerkraut to bratwurst, German is known for its flavorful dishes. Restaurant goers can expect spatzl (potatoes), rich varieties of bread, cheese and sausages. Even better, this country is known for its many delicious beers. Surrounded by the world famous cuisines of Italy, Spain and France, Germany has not gotten the attention it deserves from foodies.

Korean Food

Many people try kimchi and give up on Korean food for good, but this cuisine is more than just kimchi. If you have not had this dish before, kimchi is a fermented cabbage dish that is mixed with vinegar and spice. Other than this common dish, Korean food contains rice, meat, veggies and seafood. It has a unique flavor that you tend to love or hate.

Vietnamese Food

Vietnamese food has not received nearly the attention it deserves. Due to the French colonization of the area, Vietnamese food contains traditional dishes and French cuisine. Visitors can enjoy vegetables, Vietnamese mint, shrimp paste, lime, basil leaves, soy sauce, fish sauce, fruits and vegetables in their meals. These meals are made to balance the five elements and tastes within the dish, so there is a mixture of sweet, spicy, bitter, sour and salty. Common dishes may include balut, duck meat or ginger.

Turkish Cuisine

Coffee and chocolate are just a fraction of what Turkey has to offer. This cuisine has a delicious vegetable stew, eggplant dishes and seafood-based meals. Stuffed dolmas are always delectable and the yogurt is scrumptious. Foodies enjoy eating dumplings, kebabs and baklava. Olive oil is used in abundance and fresh vegetables are a must-have for Turkish dishes. My personal favorite is the kebab. If you can find a street vendor, you can watch as they peel away meat from the spit. You can eat it on a stick, or some street vendors will put the meat in a pita sandwich-like form.

Caribbean Food

Caribbean food is a mixture of African cuisine and local delicacies. This food contains an impressive array of peppers and tropical fruits. From fried plantains to salt fish, Caribbean food is a welcome change from European and Mediterranean dishes. This cuisine puts a strong focus on using foods like leafy green veggies, goat meat, sweet potatoes, rice, peas and coconut. If you have never had Caribbean food, start out with a jerk chicken, goat curry and a mango salsa—you won’t regret it.