The document discusses trends in grain foods and nutrition in Australia. It notes that whole grains provide many key nutrients but Australians are not meeting whole grain targets. It highlights research showing low whole grain intake is a major dietary risk factor. The document also discusses trends in bread consumption, the need to promote whole grains, and initiatives of the Grains & Legumes Nutrition Council to increase whole grain awareness and consumption.

1. GRAINS & LEGUMES
NUTRITION COUNCIL
What’s Baking?…
Dr Sara Grafenauer,
General Manager,
GLNC

2. GRAINS&LEGUMES
NUTRITIONCOUNCIL
• Grain foods in the Australian diet & health
–Grain food consumption
–The Global Burden of Disease
• GLNC’s Bread research
• Current trends in bread and grain foods
Summary

3. GRAINS&LEGUMESNUTRITIONCOUNCIL

4. GRAINS&LEGUMES
NUTRITIONCOUNCIL
Did you know?
Grain foods are the leading contributors of
seven key nutrients in the Australian diet!
• Carbohydrates
• Dietary fibre
• B-group vitamins including folate
and thiamine
• Iodine
• Iron
• Magnesium
1. Commonwealth Department of Community Services and Health. Towards better nutrition for Australians, report of the Nutrition Taskforce of the Better Health Commission. 1987. 60-1.

5. GRAINS&LEGUMESNUTRITIONCOUNCIL
What are Australians eating?
This is just discretionary
food!
• Cakes, muffins,
scones, cake-type
desserts and
pastries
• Biscuits…
Golley R. (2018) The Conversation https://theconversation.com/three-
charts-on-how-and-what-australians-eat-hint-its-not-good-105646

6. GRAINS&LEGUMESNUTRITIONCOUNCIL
From The GLNC
Consumption Study…
What about core grain foods?
And…
Australians consumed about 2.4 slices of bread per day (NNPAS, 2011-2012)

7. GRAINS&LEGUMESNUTRITIONCOUNCIL
What are we eating?
The average volume per
person in the Bread
segment amounts to
22.2 kg in 2019
Average volume per capita in kilograms3
• 66% of Australians consume plain, regular bread and bread rolls1
• Bread consumption has been decreasing
Source: Statista 20193

8. GRAINS&LEGUMES
NUTRITIONCOUNCIL
Diets low in whole grain
• The Lancet Global Burden of Disease study was
updated Nov 2018
• Low whole grains was the second greatest dietary
risk factor for mortality, and greatest dietary risk
factor for Disability Adjusted Life Years, accounting
for 82·5 million years lived with disability.
3. GBD 2017 Risk Factor Collaborators. Global, regional, and national comparative risk assessment of 84 behavioural,
environmental and occupational, and metabolic risks or clusters of risks for 195 countries and territories, 1990–2017: a
systematic analysis for the Global Burden of Disease Study 2017. The Lancet. 2018;392(10159):1923-94

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NUTRITIONCOUNCIL
The Canadian example…

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NUTRITION COUNCIL
Barriers to whole grain
Cost Time Habit Taste

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How do you spot a whole grain?

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The Code in action

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Promoting whole grain

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NUTRITIONCOUNCIL
Highest in whole grain (2019)
Baker’s Delight
Wholemeal Sourdough
Loaf
76.9g/2 slices
Baker’s Delight
Pane di Casa Rye
Vienna Roll
60.7g/1 roll
KHOBZ
Wholemeal Pita
67g/1 pita
Tip Top
Wholemeal Pizza Base
45g/ ½ pizza
Golden
Wholemeal Crumpets
10g/1 crumpet
Tip Top Wholemeal
English Muffins
24g/1 muffin
Baker’s Delight
Chia and Fruit High Tin Loaf
(Sunflower Seeds)
43.2g/ 2 slices

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NUTRITIONCOUNCIL
Nutrient per 100g Whole Grain* (n=192) Refined Grain (n=580)
Energy (kJ) 1067.8 1115.6
Protein (g) 10.1 8.3
Total fat (g) 4 4.5
Saturated fat (g) 1 1.3
Carbohydrate (g) 40.9 45.4
Sugars (g) 2.9 4.3
Dietary fibre (g) 6.2 4.5
Sodium (mg) 428.6 446.7
HSR 4.1 3.7
Whole grain vs refined white bread
*Determined by eligibility for registration with GLNC’s Code of Practice (≥8g WG per serve)

16. GRAINS & LEGUMES
NUTRITION COUNCIL
Health Star Rating:
Does it differentiate
Refined and Whole
Grain food choices?

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NUTRITIONCOUNCIL
Health Star Rating
• Government-led Front-of-pack labelling
system: ½ - 5 stars
• To determine healthier choices within a
category
• Voluntary implementation over 5 years:
June 2014 – June 2019: undergoing 5-year
review 5
• HSR does NOT differentiate healthier
choices in bread, breakfast cereal, rice,
noodles, flour or muesli bars in terms of
WHOLE GRAIN
5. Commonwealth of Australia. About Health Star Ratings. (2018). Accessed from: http://healthstarrating.gov.au/internet/healthstarrating/publishing.nsf/Content/About-health-stars

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NUTRITIONCOUNCIL
• No major changes in nutritional profile between 2017 and 2019
Nutrient changes
Energy
(kJ)
Protein
(g)
Fat
(g)
Saturated
Fat (g)
Carbohydrate
(g)
Sugar
(g)
Dietary Fibre
(g)
Sodium
(g)
2019 1103.7 8.7 4.4 1.2 44.3 3.9 5.0 442.2
2017 1080.9 8.9 3.8 0.9 44.0 4.0 5.0 447.5
• Mean sodium in:
–Loaves: ↓16mg from 441mg to 425mg
–Rolls: ↓29mg from 471mg to 442mg
• New proposed sodium target:
–was 400mg/100g->380mg/100g

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Bread in the media
General media sentiment is more positive for all grain foods, specifically bread. The below are
just a few examples of favourable headlines surrounding bread in just the last few months.

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NUTRITIONCOUNCIL
The trends
1. Quality carbohydrates
Consumers are catching on -
Google searches for ‘healthy
carbs’ in Australia
30% fewer
articles covering
carbohydrate
avoidance in the
last year
GLNC. 2018. Media Monitoring. Unpublished.

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Fazer Vegetable Bread: Carrots,
Onions & Beans, Lithuania
Adding vegetables to bread is a relatively new idea, with only a handful of manufacturers
around the globe embracing the idea. But with a universal desire to consume more veggies
and many consumers wanting a perceived ‘healthier’ option, this novel idea looks set to
continue.
45%
veggies!
No Fairytales Beetroot Tortilla,
Denmark
The trends
1. Quality carbohydrates

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Coles Finest 30 Hour Sourdough, Australia
Sourdough is one of the most popular methods of staking claim in the premium sector,
with a 28% increase in sourdough product launches in the last two years (Mintel 19).
30 hour
sourdough
fermentation
The trends
1. Quality carbohydrates

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NUTRITIONCOUNCIL
Animal-based protein is still big…
…but plant proteins are growing fastest
Why plant protein?
• More sustainable
• Health halo
• Lower cost
Food Revolution Network. 2018. Why the Global Rise in Vegan and Plant-Based Eating Isn’t A Fad (600% Increase in U.S. Vegans + Other Astounding Stats
Plant-based product
claims increased by 62%
globally between 2013
and 2017.
The trends
2. Plant protein

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Little Northern Bakehouse GF Bread, USA
The plant based trend is the second
biggest global trend, amplified by
environmental and health drivers.
Although bread is relatively new to plant
based claims, increasing consumer focus
on plant based foods combined with a
need for consumer education on the high
protein content of bread and bread
products, this claim is sure to appear more
and more.
100%
plant based
The trends
2. Plant protein

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NUTRITIONCOUNCIL
• No longer restricted just to the senior
market
• Younger consumers are more interested
in their gut health
• Millennials to become biggest spenders
on foods with added benefits – fibre
• GLNC Audits show Fibre has moved up
as the top claim across multiple food
categories
Nutraingredients. 2017. Millennials driving next generation of functional foods. https://www.nutraingredients.com/Article/2017/03/16/Millennials-driving-next-generation-of-functional-foods
Fibre is a key
driver behind gut
health
Consumers want
to ‘feel the
benefit’
The trends
3. Gut health

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As awareness of the importance of good gut health and the microbiome
continues to grow, consumers are increasingly looking for functional
products which offer a clear benefit to improve how they look and feel.
Contains live
ferments!
Roberts Bakery Digestion Boost, UK
The trends
3. Gut health

27. GRAINS&LEGUMESNUTRITIONCOUNCIL
Gluten free (GF) is no longer a driver of its own, with many GF products now offering
additional feel-good benefits such as fibre - a nutrient often lacking in many GF foods.
3x
the fibre
of regular wraps
Genius Beetroot Wraps, UK
The trends
3. Gut health

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New products

29. GRAINS&LEGUMESNUTRITIONCOUNCIL
Whole Grain Week
Total social
media reach
>2 million
Up 83% on 2018

30. GRAINS&LEGUMES
NUTRITIONCOUNCIL Swap to reach your whole
grain target

31. GRAINS&LEGUMESNUTRITIONCOUNCIL
Bring Back the Sandwich
Total media
reach:
>295,000
Up >450%
on 2018
Social media
reach:
>118,000
Up 7% on 2018

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Want more?

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NUTRITIONCOUNCIL
– The Global Burden of Disease data indicates we seriously
need to address consumption shortfalls to reach whole
grain targets as a population
– Whole grain is growing globally ahead of fibre
– Health Star Rating needs to address whole grain – in a
similar manner to the way it values fruit, vegetable,
legume and nut content
– There are some strong trends in bread…
– Maybe bring back bread with dinner???
• ?Sourdough
• ?Cultural breads, tortillas, roti… but make them whole grain
Summary

34. GRAINS&LEGUMES
NUTRITIONCOUNCIL Searchable database
Scan the QR
code to search
our Whole
Grain
Database!

35. GRAINS & LEGUMES
NUTRITION COUNCIL
References
1. GLNC, Grains & Legumes Nutrition CouncilTM. The Code of Practice for Whole Grain Ingredient Content
Claims 2017 [Available from: https://www.glnc.org.au/index.php?wlmfile=2013/12/GLNC-Code-of-
Practice-for-Whole-Grain-Ingredient-Content-Claims-2017.pdf
2. GBD 2015 Risk Factor Collaborators (2016) Global, regional, and national comparative risk assessment of
79 behavioural, environmental and occupational, and metabolic risks or clusters of risks, 1990–2015: a
systematic analysis for the Global Burden of Disease Study 2015. The Lancet; 388(10053):1659-724.
3. NHMRC, National Health and Medical Research Council. Australian Dietary Guidelines. Canberra: National
Health and Medical Research Council; 2013.
4. Commonwealth of Australia. About Health Star Ratings. (2018). Accessed from:
http://healthstarrating.gov.au/internet/healthstarrating/publishing.nsf/Content/About-health-stars
5. Commonwealth of Australia. Guide for industry to the Health Star Rating Calculator (HSRC) (2018).
Accessed from: http://healthstarrating.gov.au/internet/healthstarrating/publishing.nsf/Content/About-
health-stars