Barley recipes, nutrition, research and commercial foods production.  It's all here.  This site is brought to you by the National Barley Foods Council. We're a non-profit organization established to serve as an educational clearinghouse for barley food, health and manufacturing issues. And we developed this site to serve as your one-stop information destination.  So take a look around.  You'll see there's lots to learn about this amazing grain.

October's here … time to celebrate all things goblins, ghouls and good eats.  Although the days are getting shorter, family activities keep on revving up with school, sports and Halloween, of course.  With the extra running around this season, it’s important to keep your gang well fed with hardy, rib-sticking dishes like Savory Barley Stroganoff.  It’s a winner for satisfying hungry appetites and keeping energy levels up.

Barley basics: finding, storing & cooking

Barley blog of the month - October 2016

What's on the October menu?

Check these easy ways to flavor up your favorites

Get your kids on the barley bandwagon






Is there a connection between eating barley and maintaining a healthy heart?  Does barley help fight type 2 diabetes and obesity?  The answer is a resounding yes!  For more information, check out our Health & Nutrition section.

From the Academy of Nutrition and Dietetics: Health implications of dietary fiber

We’re working hard to keep tabs on important barley research as it relates to human foods. Be sure to check out the Science & Research section for a curated list of relevant studies about our favorite grain.

Research: Barley bread improves blood sugar levels and reduces appetite

Effect of consuming novel foods consisting [of] high oleic canola oil, barley β-glucan and DHA on cardio disease risk in humans 

Including barley as a key ingredient in commercial food production continues to gain ground.  Visit our barley Commercial Food Trade section to learn how the grain is contributing to the healthy and functional world of food manufacturing.

Milling innovations help food sector tap barley's health properties