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A clear and simple way to identify and choose better whole grain foods is to look for products which state: “Contains whole grain” “High in whole grain” “Very high in […]

GLNC Consumption Study The GLNC 2014 Grains and Legumes Consumption and Attitudes Study was a survey of Australians that recorded the intakes of grain and legume foods of Australians aged 2

As the International Year of Pulses has now come to a close, we’ve taken a look at the phenomenal global effect and the collective push to maintain the momentum IYP

Are Carbohydrates Really Good for Me? With all the mixed messages in the media surrounding carbohydrates and the pros and cons of low carb diets, it’s no wonder that so many

Are ancient grains really worth the fuss? And do they offer superior nutritional benefits over traditional grains like oats, wheat and rye? We’ve delved into the research on the latest

The results of our recent audit covering Australian breakfast cereals is encouraging, showing that of the 468 products analysed, 85% were a source of fibre and 96% contained low or moderate levels

So what is gluten? And is there really any reason to avoid it? Recently, gluten and gluten free diets have occupied a significant amount of media coverage, with conflicting messages

Should we be worried about sugar in grain foods? In the last few years we’ve seen a surge of interest and concern around sugar, with countless books, television shows, movies

It’s back to school time and we’re celebrating the humble sandwich to make planning lunchboxes for the whole family a quick and easy process – download a copy of our

We’ve created a short webinar on how to pack a healthy lunch for the kids…or yourself! Our handy tips and great recipes will set you up just in time for

Got a cupboard full of beans, peas and lentils and struggling to know what to do with them? Take a look at our blog post here for recipe inspiration and

With promises of boosting health and digestion, re-balancing hormones, reducing food cravings, and losing weight, it’s no wonder The Whole 30 diet has sparked interest. But before you feel tempted

Hot topic: Ketogenic diet Variations of the low carbohydrate diet have dipped in and out of popularity over the years. According to Google Trends, the ultra-low-carb ketogenic diet hit peak

by Nicole Dynan, APD & Founder of The Good Nutrition Co “All disease begins in the gut” –  Hippocrates (Father of Modern Medicine) This statement was made over 2000 years

Struggling to understand how you can reach your 48g daily whole grain target? Take a look at our Whole Grain Serve Size Guide to see how you can reach your

by Stephanie Liang, APD If you’ve ever cut your finger, bruised your knee, or had a pimple, you’ve experienced inflammation. This kind of acute inflammation is our body’s normal immune response

The results of our latest supermarket audit are in and we’ve been looking at soups! Our audit revealed that the number of soups containing whole grains on Australia supermarket shelves has

Flour has long been a staple ingredient, but the category is far from boring and there’s a whole host of innovation bringing new and exciting products to Australian supermarket shelves.

by Simone Austin, Advanced Sports Dietitian Active people want to fuel themselves to perform at their best. Whether it be a session at the gym, an endurance triathlon or simply

Why is breakfast so important? Take a look at our blog post here by exercise and nutrition scientist Kathleen Alleaume, showing why we should be taking the time to break our

by Professor Catherine Itsiopoulos, APD PhD & Dr Hannah Mayr, AUSMED Heart Trial Research Group The traditional Mediterranean diet dates back to ancient times (5000-2000 BC) when the key defining ingredients

Winter has well and truly set in and we’ve got two perfect recipes the whole family will love this weekend from chef Adam Liaw, including a whole grain chicken soup

Pseudo-grains, or pseudo-cereals as they’re also known, have increasingly been enjoying the limelight as our awareness of grains expands beyond wheat, oats and barley and new grain varieties become more

By Rebecca Evans Did you know there is a third wheel in everyone’s relationship between themselves and the food they eat? This third wheel is our gut microbiota; the unique

Legumes are trending. They’re featuring on restaurant menus, in glossy magazines and even in lunch-time salad bars. Research is mirroring the interest with new research emerging to strengthen the evidence

The most recent National Nutrition Survey showed that grain foods are the leading source of fibre in the diets of young Australian women delivering a whopping 42.4% (1). However, despite this

Turtle beans, commonly known as black beans, are popular in Latin American cuisine for their dense meaty texture. Black beans are often found in stews, sauces and salads, and like

Spelt is a species of wheat, which was commonly grown in ancient times (more than 6,000 years ago) throughout Europe and the Middle East. Today, spelt is increasingly being used

On 10 November 2015, the General Assembly of the United Nations officially proclaimed 2016 International Year of Pulses, putting a global focus on pulse crops and their potential to improve

There is no standard definition of ‘sprouting’, however a ‘sprouted grain’ is generally described as a whole grain in the transition phase between a seed and a new plant. The

With summer approaching, no doubt many Australians are embarking on their yearly ritual to work off the extra weight, commonly known as “shredding” among young men, the group in focus

Unless you have been living in a cave you would have heard about the Palaeolithic (Paleo) diet – a diet intended to reflect the eating habits of our hunter-gatherer ancestors

Tim Stewart from the Sport Dietitians Association explains why carbohydrates are essential for active people and provides tips on how much carbohydrate to eat and when to aid performance and

The Code of Practice for Whole Grain Ingredient Content Claims was launched by GLNC in 2013 and continues to be well received by industry with 15 manufacturers currently signed up

With the clock ticking, preparing children for school in the morning can turn into a chaotic rush to finish homework, pack bags and prepare for the day ahead. Unfortunately these

We know that consumers are looking for quick and easy sources of nutritious foods, with foods high in fibre and high in protein being among the top 3 favourite claims

With winter approaching it may be tempting to curl up on the couch and give yourself permission to relax your healthy routine. But sadly, evidence shows that weight gained during

By Regina Belski, BNutrDiet (Hons), GradCertTertEd, PhD (UWA), APD, La Trobe University What do you think of when you hear the word lupin? Pretty flowers? Stock feed? Well it’s time

Ask anyone why they should eat fibre and they’ll likely tell you to ‘help keep me regular’. But there are many more reasons to eat a high fibre diet including

Want fast weight loss? Or has a new celebrity diet caught your eye? Don’t fall for diet fads, or weight loss fast-fixes, is the health warning from the Grains &

The appetite for nutrient focused healthy eating messages in the media is insatiable. In 2014 this has been highlighted by the abundance of messages such as ‘quit sugar’ and ‘cut

By Dr Jane Muir PhD (Head of Unit) and Dr Jane Varney PhD (Senior Research Dietitian) from the unit of Translational Nutrition Science, Department of Gastroenterology, Monash University. The Department

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

While a gluten-free diet is essential for people with coeliac disease, the scientific evidence indicates the avoidance of gluten offers little benefit for most people read more here. Despite a

More than just fibre, non-starch polysaccharides may help your brain Article written by guest expert Dr Talitha Best, Central Queensland University and adjunct Research Fellow at the University of South

The latest on grains & legumes and higher protein weight loss diets With around 62.8% of Australian adults overweight or obese our nation’s battle against the bulge rages on.1 Alarmingly,

A new industry code sets standard for whole grain ingredient content claims Do you know how much whole grain needs to be in your breakfast cereal, bread or crispbread for

The new Dietary Guidelines: know your serve sizes The new Australian Dietary Guidelines were launched this week by the National Health and Medical Research Council.  It is good to see

Evidence of the health benefits of legumes builds The science supporting the health benefits of legumes is stacking up with two large intervention studies indicating the importance of eating legumes

Healthy tips and tasty ideas With the festive season approaching we are all looking forward to celebrating good food among good company. With all of the celebration and excitement around

Enjoy a healthy diet today for an active mind tomorrow It seems we are just waking up to the idea that what we eat may affect our mood, our risk

Shifting to a more plant based diet Dietary Guidelines around the globe recommend the inclusion of grain foods and legumes as part of a healthy diet. Despite this, there is

Wheat but not as you know it You may have noticed a new ‘ancient grain’ popping up on the menu of restaurants and cafes lately: freekeh (pronounced free-ka). It looks

New research highlights importance of grains in the diet A new review has provided more evidence of the importance of including a range of different fibre sources in a healthy

Review suggests a place for refined grain favourites In Australia, the current dietary guidelines recommend “Eat plenty of cereals (including breads, rice, pasta, and noodles), preferably wholegrain”, however they do

New World Cancer Research Fund Report supports dietary fibre for protection against colorectal cancer The number of new cancer cases in Australia is rising each year. Data from 2007 (AIHW)

Sound science supports legumes and cholesterol lowering for a healthier heart There is consistent evidence from epidemiological studies showing that eating legumes can play a role in preventing some of

How concerned should you be? There has been a lot of attention around the nutrient content of our food, in relation to fat, sodium and sugar, with recent media coverage

Recent findings suggest it may reduce diabetes risk Brown rice may be something you have never tried or wouldn’t typically buy; it may also receive a few crinkled noses from

Add nutritional variety to your diet Grain–based foods make an essential contribution to the diet of Australians. Wheat, oats and rice predominate but interest is increasing in ‘ancient’ grains such

Keep regular and feel fuller for longer Chronic constipation affects up to 27% of the population in Western countries and may affect an individual’s quality of life. Research has shown

by Jaimee Hughes, Accredited Practising Dietitian Whole grains are nutrient powerhouses that provide big benefits for health, but few Australians eat enough. Whole grains are often misunderstood, which limits their

New research has shown why not all flours on Australian supermarket shelves are equal and revealing the health benefits behind choosing whole grain. Read our media release here.

It’s true! Peanuts grow under the ground so are technically considered a legume, but nutritionally are more similar to nuts. Whatever you class them as there’s no denying they’re delicious

We’ve recently completed our latest audit, covering the breakfast cereal category across supermarkets in Australia. Results showed the significant growth in the category, with several key trends being identified –

Whether you’re a classic Egg Mayo or Tuna Salad fan or like to mix things up – think Chickpea Smash or Roasted Veggies & Pesto, we’ve got just the sandwich

Why salt is essential for baking bread. Bread can be a key source of whole grain, plant protein and gut friendly fibre, but, the humble loaf is often criticised for

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.

Our latest Breakfast Cereal paper insights have just been featured in AIFSTs magazine, Food Australia. Check out the article and key stats here.  

Celebrate festive feasting with these easy-as dips. From an earthy pink beetroot number, to a dessert hummus (yes, really), to vibrant green edamame dip. Perfectly paired with a crusty loaf

Even though Spring has Sprung, in many parts of Australia, we’re still experiencing chilly and drizzly weather. These recipes are packed with legumes and whole grains, to warm you from

Australia may have one of the highest life expectancies globally, but a recent study by The Lancet reveals that almost half of the population has non-communicable diseases such as cardiovascular disease and diabetes. A major risk factor for non-communicable diseases and early mortality is a diet low in whole grains.

Whether you’re looking for salad recipes for a Christmas feast or New Year’s Day desserts, we’ve rounded up our top festive recipes to get you in the holiday spirit. Unwrap the joy of festive cooking and create delicious memories with these treats!

As summer approaches and BBQ season kicks into high gear, it’s the perfect time to explore delicious plant-based recipes that are not only kind to the planet but also good for your health.

GLNC have partnered with a number of Lupin manufacturers in Australia to promote the nutritional benefits of lupins, alongside the Department of Primary Industries and Regional Development and the Grain

Struggling to understand how you can reach your 48g daily whole grain target? Download our Whole Grain Serve Size Guide here to see how you can reach your target with