NDLI: Vegetables and legumes in new Australasian food launches: how are they being used and are they a healthy choice?

Content Provider	Springer Nature : BioMed Central
Author	Gilham, Beth Hall, Ramon Woods, Julie L.
Abstract	Background Despite the health benefits of regular vegetable and legume consumption, on average Australians are consuming only half of the recommended daily intake. The reasons for this low consumption are complex, and are particularly driven by societal shifts towards convenient and ready-to-eat meal options. It is currently unknown how legumes and vegetables are being utilised in food products within the Australian context, and the nutritional value or level of processing of these products. Methods The Mintel Global New Food Database was used to identify all new products launched between May 2012 and May 2017 in Australasia which at least 0.5 serves of vegetables and/or legumes per recommended serving. Eligible products were coded using the NOVA food classification system and the Healthy Choices guidelines, and were categorized by the researchers based on the type and proportion of vegetable and legume ingredients used. Results Overall, 1313 products were identified, which contained a median of 55% vegetable and legume ingredients (IQR = 45%). This translated to approximately 1 (IQR = 1) serves of vegetables and legumes per recommended serving of the products. The product launches were most likely to be classified as an ‘amber’ choice, and be classified as either ‘processed’ or ‘ultra-processed’. Vegetables and legumes were mainly found in the form of new prepared meals, soups or whole vegetables products, however there were some more innovative uses of these ingredients, such as yoghurts and pastas. Conclusions Most of the new products currently released onto the Australian market which contain vegetable and legume ingredients do not provide meaningful amounts of these ingredients, and tend to be highly processed and unhealthier options. A multi-faceted approach is needed to improve vegetable and legume consumption, which includes improving the availability of products which help consumers to meet vegetable and legume consumption recommendations. Future research should consider the acceptability of these products to consumers, and the barriers for food manufacturers in creating products with a higher amount of vegetables and legumes.
Related Links	https://nutritionj.biomedcentral.com/counter/pdf/10.1186/s12937-018-0414-2.pdf
Ending Page	9
Page Count	9
Starting Page	1
File Format	HTM / HTML
ISSN	14752891
DOI	10.1186/s12937-018-0414-2
Journal	Nutrition Journal
Issue Number	1
Volume Number	17
Language	English
Publisher	BioMed Central
Publisher Date	2018-11-09
Access Restriction	Open
Subject Keyword	Clinical Nutrition Health Promotion and Disease Prevention Food supply Vegetables Legumes Pulses Packaged foods
Content Type	Text
Resource Type	Article
Subject	Medicine Nutrition and Dietetics
Journal Impact Factor	4.4/2023
5-Year Journal Impact Factor	4.6/2023

Sl.	Authority	Responsibilities	Communication Details
1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
3	National Digital Library of India Office, Indian Institute of Technology Kharagpur	The administrative and infrastructural headquarters of the project	Dr. B. Sutradhar bsutra@ndl.gov.in
4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
5	Website/Portal (Helpdesk)	Queries regarding NDLI and its services	support@ndl.gov.in
6	Contents and Copyright Issues	Queries related to content curation and copyright issues	content@ndl.gov.in
7	National Digital Library of India Club (NDLI Club)	Queries related to NDLI Club formation, support, user awareness program, seminar/symposium, collaboration, social media, promotion, and outreach	clubsupport@ndl.gov.in
8	Digital Preservation Centre (DPC)	Assistance with digitizing and archiving copyright-free printed books	dpc@ndl.gov.in
9	IDR Setup or Support	Queries related to establishment and support of Institutional Digital Repository (IDR) and IDR workshops	idr@ndl.gov.in

Food choice motives including sustainability during purchasing are associated with a healthy dietary pattern in French adults

Effects of a healthy food supply intervention in a military setting: positive changes in cereal, fat and sugar containing foods

Impact of the Healthy Foods North nutrition intervention program on Inuit and Inuvialuit food consumption and preparation methods in Canadian Arctic communities

Orthorexia and deprivation as ‘care’: how people with disordered eating understand care

Effect of consumption of micronutrient enriched wheat steamed bread on postprandial plasma glucose in healthy and type 2 diabetic subjects

Eating patterns of Turkish adolescents: a cross-sectional survey

A New Method to Monitor the Nutritional Quality of Packaged Foods in the Global Food Supply in Order to Provide Feasible Targets for Reformulation

Understanding why adult participants at the World Senior Games choose a healthy diet

Gap analysis nutrient composition of ultra processed packaged foods in the current Indian market and consumer perceptions of HEALTH in ultraprocessed packaged foods

Vegetables and legumes in new Australasian food launches: how are they being used and are they a healthy choice?

Similar Documents

Food choice motives including sustainability during purchasing are associated with a healthy dietary pattern in French adults

Effects of a healthy food supply intervention in a military setting: positive changes in cereal, fat and sugar containing foods

Impact of the Healthy Foods North nutrition intervention program on Inuit and Inuvialuit food consumption and preparation methods in Canadian Arctic communities

Orthorexia and deprivation as ‘care’: how people with disordered eating understand care

Effect of consumption of micronutrient enriched wheat steamed bread on postprandial plasma glucose in healthy and type 2 diabetic subjects

Eating patterns of Turkish adolescents: a cross-sectional survey

A New Method to Monitor the Nutritional Quality of Packaged Foods in the Global Food Supply in Order to Provide Feasible Targets for Reformulation

Understanding why adult participants at the World Senior Games choose a healthy diet

Gap analysis nutrient composition of ultra processed packaged foods in the current Indian market and consumer perceptions of HEALTH in ultraprocessed packaged foods

Vegetables and legumes in new Australasian food launches: how are they being used and are they a healthy choice?