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Lifting the Lid on a Dietary Staple with a Fresh Twist


Lifting the Lid on a Dietary Staple with a Fresh Twist

- Wattie’s Legumes in Spring Water Have the Tick

Wattie’s is launching a dietary staple with real longevity – legumes. They’re said to be the first domesticated plants in the ‘new world’, appearing before 6000 B.C.

Keeping pace with modern culinary trends, Wattie’s is marketing a selection of legumes in spring water - lentils, chickpeas, red kidney beans and a four-bean mix of cannellini, lima, pinto and kidney – along with great ideas for using them.

Wattie’s Nutritionist and NZ Registered Dietitian Sara Collie says the company is intent on taking the mystery out of legumes because they are in fact a convenient, tasty and inexpensive addition to meals.

“Nutritionally legumes pack a real punch, and while they’re growing in popularity, sadly they still seem to intimidate many everyday family cooks. We have identified that nearly half of all consumers don’t eat legumes because of a lack of knowledge about legumes and what to do with them.

“This range of Wattie’s canned legumes in NZ Spring Water is the opportunity to get more Kiwis eating more legumes. We know that Kiwi’s do love legumes – given the popularity of our iconic baked beans which are actually haricot (navy) beans. We would like our new legumes products to become as familiar, and included in family meals to become another Kiwi favourite.”

The Heart Foundation also wants to increase the consumption of legumes (to 4-5 times per week) to help lower cholesterol and the risk of heart disease. Given this, and the lack of knowledge around what to do with legumes, the Foundation in association with Wattie’s has compiled a great recipe book* with ideas for making easy, tasty, meals.

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The Foundation’s National Nutrition Advisor, Delvina Gorton, says: “We’d love to see Kiwis eat more legumes. Full o’ Beans is a great little recipe book which shows there’s so many more options than good old baked beans. It has lots of ideas to make affordable, simple and nutritious meals for the whole family.”

Wattie’s legumes carry the ‘Pick of the Crop’ logo, highlighting the high quality standards used in the bean selection process. They are made in Hastings with spring water, and are low in sodium.

Ms Collie says Wattie’s is hoping to encourage more Kiwis to use them because:

• Legumes are a convenient and inexpensive source of protein – they can make their meals go further;
• They can easily be added to favourite dishes, as they absorb other flavours and hold their shape and texture; and
• As they make you feel fuller for longer, they’re the ideal food for hungry teenagers.

These Wattie’s legumes carry the Tick (a registered mark of the NZ Heart Foundation) indicating healthier choices within the category. In order to qualify for the Tick, a product has to meet the Ticks strict nutrition criteria.

ENDS

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