It’s time to love your lupins Australia! Have you heard of lupins? Lupins are one of the richest sources of plant protein and are packed full of nutrition, so adding lupins to your day will bump up your plant protein, fibre and other essential nutrients needed for good health. Stay tuned for our Love Lupins … Continue reading
Our latest Breakfast Cereal paper insights have just been featured in AIFSTs magazine, Food Australia. Check out the article and key stats here.
Watch our latest animation to find out just how big the health and economic benefits can be when Australians make the swap to whole grain.
It’s Whole Grain Week and we’d love you to get involved – you can take the #wholegrainchallenge simply by making the whole grain swap three times a day – see how easy it is here!
Our latest paper published in the journal Nutrients reveals first-of-its-kind research, with big savings in the prevention of heart disease and type 2 diabetes – simply by getting Australians to swap to three serves of whole grain foods every day. Spoiler alert: whole grain breakfast cereals, wholemeal breads, whole grain crackers and whole grain flours … Continue reading
How much do you really know about how your sourdough is made? Our latest Hot Topic delves into the science behind fermentation and sourdough, as well as the benefits for those suffering from digestive issues. Read more here.
We’ve just published our latest paper on the changing breakfast cereal aisle, examining how nutrition and claims are shifting – read more here.
Enter our DA Conference competition by completing the form below and answering the question revealed in our whole grain research animation!
We’re celebrating Good Gut Week from March 8-13 – focusing on incorporating plenty of whole grains and legumes to maintain good digestive health. Join us for delicious new recipes and easy tips and tricks on eating for a healthy gut! Read more here.
Many of us have a bag or tin of dried beans sitting at the back of the cupboard and it can be difficult to know what to do with them. But thanks to a wave of plant-based trends, coupled with the International Year of Pulses in 2016, the humble pulse, or legumes as they’re more commonly known, … Continue reading