Glycaemic Index

Finnish study paves the way for health-driven blackcurrant NPD

04-Dec-2020 By Lynda Searby

New findings from Finnish researchers suggest that a blood glucose response benefit can be derived from eating a smaller portion of blackcurrants than previously thought, and from blackcurrants with added sugar.

Glycaemic index 'here to stay'

10-Jan-2006 By Jess Halliday

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.

Overweight consumers looking for added satisfaction not deprivation

01-Aug-2005

The rising success of low-GI foods may be down to their promise of
longer lasting satisfaction compared with the deprivation
associated with low-calorie or reduced fat foods, reports
Dominique Patton.

Low-GI product launches climbing in UK

24-Jun-2005

Australia is currently the most dynamic market for low-GI product
launches but the UK appears to be catching up, writes Dominique
Patton.

Dieters go for low GI, nutritionists still wary

27-May-2005

The glycaemic index (GI) is emerging as a new weight loss regime,
despite the belief of some nutritionists that there is not enough
science to demonstrate it can effectively control weight, writes
Lorraine Heller.

High GI foods linked to greater risk of type 2 diabetes

05-Nov-2004

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.

GI research gains ground but uncertain future in Europe

29-Jul-2004

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.