ISSUE 8 |  FEBRUARY 2015

Welcome... 

Welcome to the latest edition of GLNC e-news - Balance. In this edition, we put the nutritional spotlight on legumes, a much forgotten food group in Australia, to highlight the latest research, innovations and consumption trends in this space.

 

2015 has been a busy time for GLNC so far. We will launch the 2014 Australian Grains and Legumes Consumption and Attitudinal Studyon 30 April 2015 at a half-day symposium in Sydney. We look forward to seeing you there.

 

April will launch the Australian Signature Pulse Dish Recipe Competition. Don't miss this excellent chance to share your original pulse recipes, get inspired, win fantastic prizes, and vote for your favourite recipes in the People's Choice Awards.

 

For those attending the DAA 2015 Conference in May, please visit the GLNC stand where we will be teaming up with Lupin Foods Australia to bring you the latest lupin news and innovations.

 

We are also delighted to announce some changes to GLNC's organisation structure. Michelle Broom, GLNC's Nutrition Program Manager, will commence in the role of General Manager effective 1 April 2015. I will remain Manager Director while also embarking on a new journey as CEO of the Australian Institute of Food Science and Technology.

 

To receive updates on the latest health and nutrition research as well as GLNC news, please follow us on Twitter and join our growing Facebook community, where you can find nutrition tips and warming autumn recipes ideas.

 

Georgie Aley

Managing Director

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Lupins: Full of Goodness 

What do you think of when you hear the word lupin? Pretty flowers? Stock feed? Well it's time to change your thinking as lupin beans are a remarkably nutrient dense legume, which is finally being recognised for its exceptional properties and nutritional composition.

 

Lupin, is a legume grain, and has been eaten in many parts of the world for centuries. It is quite unique in its macronutrient composition, consisting of approximately 45% protein by weight and 30% dietary fibre, with negligible available carbohydrate. >> MORE 

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Legumes - The Forgotten Weapons of Risk Reduction 

While life expectancies have never been higher so too are rates of chronic diseases, resulting in large number of people living for many years with disease. Type 2 diabetes, heart disease and cancers are so common today that many may think these are inevitable. This could not be further from the truth. There is a multitude of dietary and lifestyle choices or "weapons of risk reduction" which individuals can adopt to add years to life and life to years. Legumes, an often forgotten food group, have huge potential as a weapon of risk reduction to fight off disease in the long term. >> MORE

Legumes & Diet Quality

Pulses are part of the legume family, the most common varieties being dried peas, lentils, edible beans and chickpeas. Pulses have a unique nutrient composition: they are high in carbohydrate and protein and very low in total fat, which contributes to a low glycaemic index. They are rich in fibre and are a good source of vitamins and minerals, including, vitamin E, magnesium and iron. They also contain a complex mix of bioactives, such as oligosaccharides, lectins, enzyme inhibitors, phytates, and phenolic compounds that have, among other benefits, antioxidant properties. >> MORE

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High Prebiotic Diet Including Legumes 

The human gut is home to trillions of bacteria. These bacteria are found in low numbers in the stomach and small intestine, with the majority residing in the large intestine. The gut naturally contains both harmful (pathogenic) and beneficial bacteria, and in a healthy gut there is a balance between these types of bacteria.  >> MORE

The Effect of Soluble Fibre Enrichment on Taste Perception - Preliminary Evidence 

Researchers at the Queensland Alliance for Agriculture and Food Innovation at the University of Queensland (UQ) are investigating the fascinating area of the effect of fibre on the perception of taste. In this article, UQ scientists Pridhuvi Thavaraj (PhD candidate) and Eugeni Roura (Senior Researcher) explain the findings of their research on the effect of soluble fibre on our perception of taste. >> MORE

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Grains and Legumes Consumption Symposium  

GLNC will host a half-day symposium focused on current consumption trends in Sydney on Thursday 30 April 2015 to launch their 2014 Australian Grains and Legumes Consumption and Attitudinal Study.  Symposium speakers will discuss the latest grains and legumes consumption insights, how Australians are tracking compared to the Australian Dietary Guidelines, a secondary analysis of the Australian Health Survey, as well as the nutrition and health impacts for those who are not meeting recommendations, particularly young women. For further information and registration details, please contact Deidre Ryan or (02) 8877 7876. 

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Events in April & May 2015

Australian Signature Pulse Dish Recipe Competition - Opens 13 April 2015, closes 28 May 2015

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2015 World Pulses Convention Showcase International Year

The 2015 World Pulses Convention will be held in Las Vegas, USA from 12 - 17 April 2015. As part of the 2015 Conference, a key focus will be on the United Nations declared 2016 International Year of Pulses. GLNC is playing an active role in the 2016 program. GLNC's Managing Director Georgie Aley is Chair of the Global Creating Awareness Theme and Chair of the Australian Steering Committee while Michelle Broom, GLNC's General Manager, represents Australia on the Global Food and Nutrition Security and Innovation Theme. The Convention will provide the opportunity for all Global Theme Committees to continue to drive forward key initiatives as well as providing a platform to update the pulse community of plans for 2016 as well as launch the global pulse branding initiative. For further information on the international year visit www.iyop.net or contact GLNC. 

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Edgell +1 Project 

Let's face it, we could all do with more veggies, especially legumes, in our meals. That's why Edgell have started the Edgell +1 Project to show just how easy it is to add one extra vegetable - including legumes - to meals. Each month Edgell scours the web to find some of Australia's favourite recipes, then heads to the kitchen to show how to add that extra serve to the meals people love.  

 

Some of our favourite recipes this month include: Quinoa Coated Chicken with Rainbow Salad and Edgell Corn KernelsBeef Fajitas with Edgell Mexi Beans and Lamb Koftas with Edgell Chick Peas - yum!  

 

To find out more about the Edgell +1 Project and how easy it is to eat more legumes with these delicious recipes and more visit: http://edgellplusone.com.au/

IN THIS ISSUE:

IN FOCUS:
RESEARCH INSIGHTS:

FOOD NEWS:

GLNC NEWS:

WHAT'S ON:

OUT & ABOUT:
 >> 2015 World Pulses  Convention

SPOTLIGHT:
>> Edgell + 1 Project
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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