ISSUE 13|  December 2015
Welcome... 
Welcome to our December edition of Balance. With the United Nations 2016 International Year of Pulses (IYP) fast approaching we encourage you to read our update and start planning how you can get involved in the celebrations. The first event, on 6 January, will be a global social media celebration - the Pulse Feast where everyone is encouraged to share their 2016 Pulse Pledge. You're also invited to join us at the IYP Australian Gala Dinner in Melbourne on 28 January with Australian IYP Pulse Ambassador Simon Bryant as guest speaker and author and cook Annabel Crabb as MC for the evening.

To keep up with what's on during 2016 follow the Australian IYP Social Media platforms on Twitter (@ausiyp16), Instagram (@AusIYP16) and Facebook (International Year of Pulses - Australia).

We also provide you an update on some interesting new research linking diets with quality grains and calcium status of adolescent Australian boys.

On behalf of GLNC, I wish you and your families a Merry Christmas and we look forward to sharing grains and legumes news with you again in 2016.

Michelle Broom
General Manager
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Let the Pulse Celebrations Begin!
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 diet quality and address the global challenges of both under-nutrition and obesity. As part of International Year of Pulses (IYP), global activities throughout 2016 will explore the integral role these nutrient dense foods can play in meeting the global nutrition and agricultural challenges of our time. >>MORE
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The Next Wave of Whole Grain Research
Experts in whole grain research recently proposed a set of best practice recommendations for investigations of the health effects of whole grains. Here we review these best practice guidelines and profile the latest study to adopt these guidelines, which confirms that whole grains may help you live longer. >>MORE
Balance Builds Healthy Bones
With 99 percent of the body's calcium found within our bones, the well-known link between calcium-rich foods and strong bones is understandable. But calcium does not act alone to strengthen and maintain our bones, and emerging evidence supports the important role of a balanced diet containing adequate dietary protein, phosphorus, potassium, magnesium, and zinc, in promoting strong bones. We delve into the latest evidence on dietary patterns linked with strong bones in children and adolescents, a critical time for building bone density. >>MORE
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Spelt - the Next Super Food?
Spelt is a species of wheat, which was commonly grown in ancient times throughout Europe and the Middle East. Today, spelt is increasingly being used by manufacturers as a substitute for conventional wheat flour in bread, pasta and baking mixes. With a tougher outer husk than conventional wheat varieties, it has been suggested that spelt may be better able to retain nutrients. However, despite these claims and the perception that spelt is a healthier alternative to conventional wheat the evidence to support any nutritional benefit is inconsistent and further research is required. >>MORE
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2015 Code of Practice for Whole Grain Ingredient Content Claims Briefing Day
GLNC hosted delegates from the grain food industry, public health and the media for the 2015 Code of Practice for Whole Grain Ingredient Content Claims Briefing Day, Making the Most of the Whole Grain Opportunity, on 12 November in North Sydney.  Speakers discussed the uptake and impact of the Code since its launch in July 2013, the opportunities and the benefits of aligning with the Code for industry as well as the latest consumption and research trends, food innovation and insights, and a case study from George Weston Foods on how they have adopted the Code and leveraged consistent whole grain ingredient content claims. A comprehensive summary of the event is published in the latest edition of AIFST's Food Australia and available online here.
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Events in January and February 2016

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Little Beans, Big Opportunities: Realizing the Potential of Pulses to Meet Today's Global Health Challenges. New York Academy of Sciences, New York
GLNC attended this launch event for International Year of Pulses which brought together over 150 delegates from around the world to hear about the contribution of pulses in healthy and sustainable diets. There was agreement amongst the panellists that pulses are well placed to help meet the recently announced FAO Global Sustainability Goals which have nutrition security and sustainable agricultural practices as a key target.
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Finally Salad with Substance - Introducing NEW Edgell Salads
Edgell Salads are an exciting combination of beans, grains and vegetables in a delicious dressing. They are packed with flavour, high in protein and fibre, and are ready to eat, anytime, anywhere. If you've been looking for a convenient lunch or dinner option that also delivers great nutrition, look no further - Edgell has you covered.  Available in four wonderful flavours, you won't be disappointed. 
  • Cannellini Bean Salad with Risoni and Red Kidney Bean in a Balsamic Dressing
  • Red Kidney Bean Salad with Quinoa and Black Bean in a Smoked Paprika Dressing
  • Chick Pea Salad with Buckwheat in a Lightly Spiced Honey and Lemon Infused Dressing
  • Lentil salad with Brown Rice and Chick Pea in a Mild Curry Spiced Dressing 
You can find the entire range in the shelf vegetable section of Woolworths and Independents. 
Launch of New Tip Top� Logo
Tip Top�, Australia's leading bakery brand, has launched its redesigned masterbrand and product packaging across its full bakery range. The entire range is compliant with the GLNC Whole Grain Ingredient Content Claim Code of Practice, leveraging whole grains in communications. Just two slices of Tip Top 9 Grain� Wholemeal contributes 65% of the 48g Whole Grain Daily Target Intake, and is also low GI, high in fibre, and a source of protein with no artificial colours or flavours.  

The launch is led by an exciting new brand logo that acknowledges Tip Top's heritage and expertise with the incorporation of 'EST. 1958' and 'Bakery' into the emblem. The new design started rolling out nationally from October 2015 so look out for it on shelf now!

For more information, click here.
IN THIS ISSUE:

IN FOCUS:
RESEARCH INSIGHTS:

FOOD NEWS:

GLNC NEWS:
>> 2015 Code of Practice for Whole Grain Ingredients Content Claims Briefing Day

WHAT'S ON:
 >> Events in January and February 2016

OUT & ABOUT:
>> Little Beans, Big Opportunities: Realizing the Potential of Pulses to Meet Today's Global Health Challenges. New York. 

SPOTLIGHT:
>> NEW Edgell Salads
>> Launch of New Tip Top� Logo
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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