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…
Our latest research on plant-based meats has just been published in the journal Nutrients! Data showed that the category has grown over 400% since just 2015. Read the full paper…
Plant-based meats are booming on supermarket shelves, with our latest Australian-first study showing that the category has grown a massive five-fold in number – up 429% – since just 2015.…
GLNC Bread Audit Factsheet_2019
Take a look at our legume infographic here.
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…
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…
Teff is an annual cereal grass whose use can be traced back to around 3359 BC. It’s a staple crop and an important source of nutrition for over two-thirds of…
Recent research has found that increasing our whole grain intake is even more crucial than getting our daily fruits and veggies so we’re encouraging you to make the whole grain…
Pantry Shopping List_C Whole Grain Serve Sizes
In Australia, Nordic nations are best known for their chilly climate, flat-pack furniture, and addictive TV crime shows, but why not their whole grain habits? This Whole Grain Week, we’re encouraging…
GLNC_Whole Grains Are A No-Grainer…_
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…
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…
We all know legumes are good for us! But what are our favourite varieties and how are we eating them? Take a look at our latest legume research summary here…
Our latest paper has just been published in Nutrients – the paper highlights the need for whole grain to be included in the HSR algorithm to allow for clearer identification…
The results of our latest audit are in and we’ve been examining plant-based milks – our data showed the number of products have increased by 58% in the last two…
