Anita Stefoska-Needham, APD and PhD Candidate at University of Wollongong provides an introduction to this traditional grain that is becoming the new star in whole grains. Sorghum is a naturally […]
Sorghum – the new whole grain on the block Read More »
With a constantly evolving range of foods on our supermarket shelves and a huge number of product launches every week, we take a look behind the global trends that are
Trends for grains & legumes in 2014 – update Read More »
Have you noticed the constant flux of new products and new categories of foods in your local supermarket? This ongoing cycle of change is driven by national and international food
Top trends for grains and legumes in 2014 Read More »
Claims that wheat is making people fat and sick have been propelled into the public’s view in recent years via books such as Wheat Belly and Grain Brain as well
Global wheat bashing prompts an independent review Read More »
The International Year of Quinoa The International Year of Quinoa is here and the popularity of this unique ‘Pseudo-grain’ continues to soar. Increasing demand for quiona has been driven by
Legumes provide a range of essential nutrients including protein, carbohydrates, dietary fibre, minerals and vitamins. They are: An economical dietary source of good quality protein and are higher in protein
Legumes and Nutrition Read More »
Similar to amaranth and buckwheat, quinoa (pronounced ‘keen-wah’) fits within the ‘pseudo-cereal’ group as it is not part of the Poaceae botanical family, in which ‘true’ grains belong. It’s loosely
Not belonging to the Poaceae botanical family, buckwheat is not classified as a ‘true’ grain, but rather a ‘pseudo-cereal’. Its nutritional profile, nutty flavour, appearance and culinary applications have led
Amaranth is not a ‘true’ grain, but classified as a ‘pseudo-cereal’, as it’s not part of the Poaceae botanical family. However it is listed with other grains as its nutritional
Before rice was widely consumed in Asia, it is thought that different varieties of millet were the staple grain in this region. For centuries it remained the leading grain. It
