ArticleNutrition journal2018
Vegetables and legumes in new Australasian food launches: how are they being used and are they a healthy choice?
Article in Nutrition journal, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
12 citing papers in PubMed.
- How Does the Ultra-Processed Food Industry Drive Consumption Through Product Design and Marketing? Mapping a Complex Commercial System According to Expert Mental Models and Evidence Review.Obesity reviews : an official journal of the International Association for the Study of Obesity · 2026Review
- Increased consumption of green leafy vegetables and legumes improves haemoglobin levels among socio-economically disadvantaged households in Accra, Ghana.BMC nutrition · 2026Article
- The Cardioprotective Properties of Pulses and the Molecular Mechanisms of Their Action.International journal of molecular sciences · 2025Review
- Legumes: A Vehicle for Transition to Sustainability.Nutrients · 2023Review
- A scoping review of approaches used to develop plant-based diet quality indices.Current developments in nutrition · 2023Article
- Factors Influencing the Consumption of Seaweed amongst Young Adults.Foods (Basel, Switzerland) · 2022Article
- Legumes-A Comprehensive Exploration of Global Food-Based Dietary Guidelines and Consumption.Nutrients · 2022Review
- Article
- Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends.Plants (Basel, Switzerland) · 2020Review
- Historical Reflection of Food Processing and the Role of Legumes as Part of a Healthy Balanced Diet.Foods (Basel, Switzerland) · 2020Review
- Plant-Based Meat Substitutes in the Flexitarian Age: An Audit of Products on Supermarket Shelves.Nutrients · 2019Article
- Consumer Understanding and Culinary Use of Legumes in Australia.Nutrients · 2019Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundDespite 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.
methodsThe 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.
resultsOverall, 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.
conclusionsMost 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.
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