An internationally recognised glycaemic index (GI) research pioneer has provided her tips on how food and nutrition companies can innovate in this crucial area on our latest episode of NutraChampion.
Supplementation of capsules containing a polyphenol blend from two types of algae and the mineral chromium picolinate may help normalize blood sugar levels, new study reveals.
With satiety food formulations on the rise, breakthrough research from British scientists offers a deeper insight into the role of gut hormones on appetite and why a low GI (glycaemic index) meal, such as a morning bowl of porridge, keeps consumers feeling...
Glanbia Nutritionals is building up the science behind its Prolibra
weight management ingredient, with a new study finding that it can
help result in a lower glycemic index.
Changes in industry conditions and challenges, coupled with
emerging trends, can open up opportunities for manufacturers to
breathe new life into old ingredients.
Consuming a diet with a high glycaemic index (GI) may increase the
risk of fatty liver, a condition linked to liver failure, suggests
a new study with mice.
Using blue corn to make tortillas and other products may offer
significant benefits for dieters and diabetics, suggests a new
study from Mexico and Venezuela.
Eating a diet with a high glycemic index may increase the risk of
developing advanced age-related macular degeneration (AMD), says a
new study from Tufts University.
The search for low glycaemic and slowly digestible starch
continues, with scientists from Purdue University reporting a new
starch that may lead to smaller spikes in blood sugar and perhaps
ease hunger pangs.
Low-glycemic products are only just gaining momentum, according to
Packaged Facts, which predicts that the glycemic-control angle will
be an ever more pressing consideration for marketers and
formulators in the coming years.
Different types of honey have similar glycaemic indexes, and
because of its potential health benefits ranging from prebiotic to
antioxidant it could be substituted for sugar, says a new study
from the US.
Foods with a low glycemic index and products containing
antioxidants will enjoy good growth this year as consumers continue
to "obsess over their health," according to a new study by
consumer tracker AC Nielsen.
The glycaemic index has not risen to the same astronomic trend
proportions of its low-carb predecessor, but this does not mean
there is a lack of interest. Rather, a slow build up could be a
sign that it is here for the long-haul.
FGH Consulting has developed methods for using inulin to make low
glycemic index, low calorie and high fiber confectionery and other
food products that are suitable for diabetics. As its first
chocolate bars come to market, the company...
The soluble fibre inulin, best known for its beneficial effects on
the gut, also lowers the glycaemic index of dark chocolate,
according to a new study, suggesting the ingredient could be used
in products targeted at blood sugar control.
Food and drink makers developing functional, ready to drink and
instant formulas could gain from European Commission approval for
the slow-release carbohydrate isomaltulose supplied by German firm
Palatinit.
The success of the GI diet in the UK has triggered soaring demand
for oats, pushing the country's leading oatcake maker to add new
production capacity, writes Lorraine Heller.
A Columbia University study has identified an increased incidence
of depression among Hispanic diabetics with poor glycemic control
(PGC), which the researchers say could have implications for public
health.
German firm Palatinit has applied for regulatory approval to launch
its slow energy release carbohydrate, isomaltulose, on the European
market, writes Lindsey Partos.
Approximately one third of consumers are now aware of the glycaemic
index but most do not understand the concept sufficiently to be
able to interpret on-pack labelling, finds a new survey.
Replacing white bread with low-glycaemic breads could help to
reduce the risk of type 2 diabetes, suggests new research, that
offers evidence for the role of low glycaemic index foods.
A new animal study adds to evidence of the health benefits of a
low-glycemic-index diet, already getting increasing attention from
Europe's food industry.
Increasing evidence for the value of low glycaemic index foods in
reducing risk of type 2 diabetes may benefit high-fibre foods and
those using healthy ingredients.