Author: Alexandra Locke
8 results found:-
White wheat outperforms red varieties in review of sensory differences
Author: Alexandra Locke, Sara Grafenauer, 2020-06-13T00:00:00+10:00Analysis shows strong preference for white wheat for use in wholegrain foods.
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Review finds wholegrain ingredient code provides clarity for product content
Author: Alexandra Locke, 2020-03-28T00:00:00+11:00Across the globe and at home, we are not eating enough wholegrain products.
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GLNC seeks guidance in developing plant-based meat substitutes
Author: Alexandra Locke, 2020-02-11T00:00:00+11:00Recent study finds big increase in plant-based meat products now on supermarket shelves.
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GLNC audit shows rapid rise in number of bread products on supermarket shelves
Author: Alexandra Locke, 2019-12-09T00:00:00+11:00The number of wholegrain breads on supermarket shelves has leapt in the past two years.
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Whole grains and legumes contribute to health benefits of a Mediterranean diet
Author: Alexandra Locke, 2019-08-29T00:00:00+10:00Mediterranean diet helps to reduce mortality from a range of health conditions.
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Studies highlight wholegrain link to human health
Author: Alexandra Locke, 2019-06-09T00:00:00+10:00Studies have highlighted the link between health and consumption of wholegrains.
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GLNC survey shows many Australians eat breakfast outside their home
Author: Alexandra Locke, 2019-03-23T00:00:00+11:00A new survey shows that most Australians find time for breakfast.
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Food science report finds muesli bars could help Australian dietary intake
Author: Alexandra Locke, 2019-02-28T00:00:00+11:00Whole lot of benefit can be gained from consuming grains in muesli bars.