Growing ethical, environmental and health concerns have encouraged demand for novel plant-based milk alternatives, yet it remains nebulous whether these products are nutritionally adequate as cow’s milk replacements. The aim […]
Whole grain foods are rich in nutrients, dietary fibre, a range of antioxidants, and phytochemicals, and may have potential to act in an anti-inflammatory manner, which could help impact chronic
Lupins have a unique nutrient profile among legumes and may have beneficial health effects when included in the diet. The aim of this systematic review was to investigate the effects
Lupins and Health Outcomes: A Systematic Literature Review Read More »
Evidence supports regular dietary inclusion of legumes due to their positive effects on both human and planetary health. Intake within Australia is suboptimal, with consumer data suggesting that an inability
The Changing Landscape of Legume Products Available in Australian Supermarkets Read More »
We recently conducted an analysis of all snack bar products on shelf in major supermarkets in Sydney and with encouraging results showing that almost 3/4 of muesli bars are at
Choosing a Snack Bar Read More »
Whole grain consumption has been associated with the reduced risk of several chronic diseases with significant healthcare monetary burden, including cancer. Colorectal cancer (CRC) is one of the most common
Beta glucan is a type of soluble dietary fibre found in oats and barley with known cholesterol-lowering benefits. Many countries globally have an approved beta glucan health claim related to
Oat and Barley in the Food Supply and Use of Beta Glucan Health Claims Read More »
Many dietary guidelines emphasise “mostly” whole grain food choices as part of an overall healthy eating pattern based on evidence for enhancing nutritional status and reducing chronic disease. Still, countries
Plant-based and flexitarian eating patterns are increasingly popular, and the food supply system has responded with a wide range of convenience products despite a lack of understanding regarding consumer views.
Breakfast cereal improves overall diet quality yet is under constant scrutiny with assertions that the category has not improved over time. This study aimed to comprehensively analyse the category of
Back in Time for Breakfast: An Analysis of the Changing Breakfast Cereal Aisle Read More »
For adults with or without CVD risk factors, consuming whole grains as opposed to refined grains can improve total cholesterol, low-density lipoprotein cholesterol, hemoglobin A1c, and C-reactive protein. There is
Previous research has not considered the effect of high amylose wheat noodles on postprandial glycaemia. The aim of the study is to investigate the effect of consumption of high amylose
Whole grains may assist in reducing risk of non-communicable disease, but consumption is limited in many countries. In Australia, the reasons for poor consumption are not well understood. The aim
Legumes are a rich source of dietary fibre, plant protein, and low-Glycaemic Index (GI) carbohydrate. Evidence suggests a positive effect on glycaemic control following a single meal; however, the effects
Flour, typically derived from wheat, rye, corn and rice is a pantry staple, providing structure to bread and baked goods. This study aimed to provide a cross-sectional analysis of flour
The Australia New Zealand Food Standards Code does not regulate on-pack claims describing the amount of whole grain in foods. In July 2013, The Grains & Legumes Nutrition Council™ (GLNC) established
Growing the Business of Whole Grain in the Australian Market: A 6-Year Impact Assessment Read More »
Establishing sensory and physico-chemical differences between products made from red and white wheat may guide the choice of wheat for use in whole grain and high fibre products. As sensory
Demand for plant-based meat substitutes is growing globally for nutritional and environmental reasons, with Australia the third-fastest growing vegan market worldwide. This study aimed to profile and compare plant-based meat
Cardiovascular disease encompasses heart, stroke and blood vessel diseases. Coronary heart disease, including heart attack and the chronic condition angina, is the leading cause of death in Australia accounting for
Grains and Cardiovascular Disease Read More »
Muesli bars are consumed by 16% of children, and 7.5% of adults, and are classified as discretionary in Australian Dietary Guidelines, containing “higher fat and added sugars” compared with core
While health benefits of legume consumption are well documented, intake is well below recommendations in many Western cultures, and little is known regarding culinary use and consumer understanding of these
Consumer Understanding and Culinary Use of Legumes in Australia Read More »
Bread is a vehicle for a range of nutrients within the Australian diet, but has been the target of negative press. The aim of this study was to examine bread
An Audit of Australian Bread with a Focus on Loaf Breads and Whole Grain Read More »
The Australian front-of-pack labelling system, Health Star Rating (HSR), does not include whole grain (WG) in its algorithm, but uses dietary fibre (DF), despite Dietary Guidelines recommending WG over refined
Move over quinoa and chia, the new superfood on the block is an ancient pulse called Australian sweet lupin.
NOVA is a food-classification system based on four levels of processing, from minimally processed to ultra-processed foods (UPFs). Whole-grain-containing commercial breads and ready-to-eat breakfast cereals are considered ultra-processed within NOVA,
Despite the well-known human and planetary health benefits of legumes, consumption is often low. This scoping review aimed to evaluate the inclusion of legumes in global food-based dietary guidelines (FBDG),
GLNC tracks consumption of grains and legumes, alongside attitudes to these categories, every 2-3 years. Our Consumption Data helps track trends and provide insights into Australian eating habits and goes
GLNC Grains & Legumes Consumption Study Read More »
Grains and grain foods are staples in the diets of cultures around the world, and have made an important contribution to daily nutrient requirements since cultivation began around 10,000BC. Their
Grains and Nutrition Read More »
Although the structures of the various cereal grains are different, there are some common features they all share: Bran – the multi-layered outer skin of the grain which is rich in
About Whole Grains Read More »
Diabetes is Australia’s fastest growing chronic health problem and accounts for 10.5% of all deaths in Australia. In 2017-18, total number of Australians with diagnosed diabetes was 1.2 million people,
Grains and Diabetes Read More »
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 »
Legumes are a source of all three recognised forms of dietary fibre – soluble fibre, insoluble fibre and resistant starch – which are responsible for many of the protective effects
People who eat legumes are less likely to develop heart disease. Results from the US-based study NHANES indicates that legume consumption four or more times a week is associated with
Legumes and Cardiovascular Disease Read More »
The glycemic index (GI) is used to rank carbohydrate-containing foods according to their effect on blood glucose levels after eating. Low GI foods are slowly digested and absorbed and so
Glycemic Index (GI) of Legumes Read More »
Grain foods both whole grain and refined make an important contribution to the nutrient intakes of Australians. However, their role in a healthy diet goes beyond merely the provision of
Refining grains removes varying proportions of the bran and germ. Because micronutrients are generally present in higher concentrations in these outer layers of the grain, refined grain products are lower
There have been a number of reviews of the relationship between the consumption of whole grains and cancer risk which all conclude that whole grain foods are associated with lower
“Legumes are the star performers for blood glucose control” – Professor Jennie Brand-Miller, University of Sydney As a high fibre, low glycemic index (GI) source of protein, legumes make an
Legumes and Diabetes Read More »
Launched by The Hon Mark Butler MP, Federal Parliamentary Secretary for Health, this report reviews the latest scientific evidence on the health benefits of grains and legumes. It is co-authored
Grains & Legumes Health Report Read More »
A growing body of evidence from large population studies and comprehensive reviews indicates legumes may have a protective effect against bowel, breast, lung and prostate cancers. Colorectal Cancer In 2011,
Legumes and Cancer Read More »
Of the developed nations, Australia is one of the most overweight, with more than 60% of adults and one in four children overweight or obese. The prevalence of overweight and
Grains and Weight Management Read More »
Grains, especially whole grains, contain a range of dietary fibres important for health and prevention of disease. These include: Soluble fibres such as: B-glucan (found in oats and barley) pentoses
It can be challenging to help people adjust their diet to meet their nutrient needs and promote weight loss, while at the same time still keeping them satiated. Nutrient rich
Legumes and Weight Management Read More »
The glycemic index (GI) is used to rank carbohydrate-containing foods according to their effect on blood glucose levels after eating. Low GI foods are slowly digested and absorbed and so
Glycemic Index (GI) of Grains Read More »
The revised Australian Dietary Guidelines were launched in February 2013 and continue to encourage Australians to eat a variety of grain foods as part of a healthy diet. The Australian
Recommended Amount of Grains Read More »
Gluten comes from the Latin word for ‘glue’ which gives dough the elastic property that holds gas when it rises. Bubbles of carbon dioxide are released from fermenting yeast, which
Not all whole grain foods are the same. The whole grain content of foods can vary depending on the brand, serve size and ingredients used. For example, two slices of
Whole Grain Daily Target Intake (DTI) Read More »
Many people don’t eat legumes for fear they will experience an increase in gas and flatulence. Legumes do contain galacto-oligosaccharides (GOS), small unabsorbed carbohydrates (fibres) that are rapidly fermented by
Legumes and Flatulence Read More »
The revised Australian Dietary Guidelines were launched in February 2013 and continue to encourage Australians to eat legumes such as beans, lentils and chickpeas as part of a healthy diet.
Recommended Amount of Legumes Read More »
“Legumes provide a valuable and cost effective source of protein, iron, some essential fatty acids, soluble and insoluble fibre and micronutrients. They are valuable inclusions in the diet.” 2013 Australian
Cost Effective Protein Read More »
