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Welcome...
Spring is in the air and GLNC has been out and about on field days talking to farmers of grains and legumes. It's a reminder of the great quality food produced right here on our doorstep, from lupins in WA to lentils in Victoria and chickpeas in Queensland. We take a look this month at legumes in particular and the evidence behind the plant protein trend driving interest in these nutritious foods.
The evidence continues to show the benefits of legumes but many people just don't think to use them when they cook. That's why here at GLNC we're supporting National Nutrition Week and the focus on vegetables, including legumes. What better way to 'Try for Five' this October than by adding half a cup of legumes to your salad, pasta sauce or dip. Spread the word and get involved
!
It's not all about legumes this month as we will also be holding a briefing day for the food industry on 24th November all about whole grains. Join us to find out about the changes to the Code of Practice for Whole Grain Claims, consumer trends in whole grains, and the challenges and opportunities for a company adding whole grain to a product. For full details check out the GLNC News
section.
As always, for the latest news and resources please visit our website
and join us on social media @GrainsLegumesNC.
Best wishes!
Michelle
General Manager
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It's Time to Love Your Legumes
Many people aren't aware that they need at least 2 - 3 serves of legumes per week to get the great health benefits these fabulous seeds provide. We take a look at what legumes are, why we should be eating at least 2 - 3 serves a week, and how can we easily incorporate them into tasty everyday meals.
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With the rise of flexitarianism - a plant-based diet with the occasional inclusion of meat - the demand for plant-based protein is on the rise and legumes are set to take centre stage.
But what's the evidence behind this trend? We take a look at the results of the largest study of its kind to investigate the link between plant protein intake and the risk of early death.
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The Rise & Rise of the Snack Market: A Focus on Legumes
The Australian snacking market is worth more than $2 billion, with an annual growth rate of 4% and climbing. New technology and continuing consumer demand for healthy alternatives is fuelling innovation in the snacking arena. We take a look at the latest trends on snacks featuring legumes, the most innovative products in this space and where the opportunities lie for manufacturers.
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GLNC Industry Briefing Day 2016: Whole Grains, 24th November 2016
GLNC is holding a food industry briefing day on whole grain products in November. The briefing day will be held at the GLNC offices in Sydney and will cover changes to the Code of Practice for Whole Grain Ingredient Content Claims, consumer trends in whole grains and the challenges and opportunities for a company adding whole grain to a product. For full details and to register your interest in attending click here.
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Events: October to December 2016
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Mingenew Irwin Group Spring Field Day
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Australian Pulse Conference, Tamworth
At the Australian Pulse Conference in Tamworth, an International Year of Pulses Signature Event, GLNC General Manger Michelle Broom presented on global food trends and how pulses are well suited to meet the challenge of feeding the growing and aging population.
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Australasian Grain Science Association Conference, Tamworth
GLNC Nutrition Manger, Rebecca Williams, spoke at the Australasian Grain Science Association Conference in Tamworth in September. She explained that while there is no set recommendation for legumes in the Australian Dietary Guidelines, evidence continues to grow to support a recommendation for eating half a cup of legumes at least two times per week.
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Introducing the NEW Gluten Free Bread Range from Abbott's Village Bakery
Introducing the NEW gluten free bread range from Abbott's Village Bakery®. Gluten sensitive and bread-loving Australians can now rejoice as small gluten free bread slices and crumbly gluten free sandwiches are a thing of the past. This new range is gluten free bread that is just as bread should be - big, soft and tasty.
The range is available in 2 tasty varieties - Soy & Linseed and Mixed Seeds. Both breads are high in fibre with no artificial colours, flavours or preservatives and are gluten free. The Soy & Linseed bread contains a mixture of Kibbled Soy, Linseed, Chia and Quinoa. The Mixed Seeds loaf contains carefully selected ingredients and is baked with Sunflower, Linseed, Pumpkin, Chia and Poppy Seeds.
Stockists of the Abbott's Village Bakery® Gluten Free Bread range include Woolworths and selected Coles and independent retailers.
For more information please visit the Abbott's Village Bakery website here.
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McKenzie's NEW SuperBlend Range Featuring Pulses & Grains
McKenzie's SuperBlend range is a unique blend of pulses and grains that can be cooked in only 15 minutes! Each variant has been blended specifically to target a nutritional platform - Protein or Fibre. They are a nutritious alternative to rice or to boost your soups and salads.
McKenzie's SuperBlend Protein combines lentils, quinoa and beans to provide a good source of protein. A serve of this blend will provide an average of 20% of your recommended daily protein intake.
McKenzie's SuperBlend Fibre combines Australian Greenwheat Freekeh, lentils and beans to provide an excellent source of fibre. A serve of this blend will provide you with an average of 27% of your recommended daily fibre intake.
Available at Woolworths, Coles and selected Independent supermarkets in the soup aisle.
For more details and recipe ideas visit McKenzie's website here.
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RESEARCH BITES:
As part of GLNC's role to review the latest science on grains and legumes, we provide a snapshot of the latest research.
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