Food consultancy launches Glycemic Index service
measure the glycemic index of foods, or how carbohydrates in
different foods and ingredients can trigger a rise in blood glucose
levels in consumers.
Carbohydrates are under increasing scrutiny by consumers, with new weight loss regimes, some said to be highly effective, recommending a reduction or change in quantity and type consumed.
While the low-carb Atkins diet, popular in the UK, calls for drastic restriction of all carbohydrates, Australian dieters are increasingly using the 'glycemic index' (GI) to change their eating habits, and this trend could soon make an impact in Europe.
The GI is a numerical system of measuring how fast a food or ingredient triggers a rise in circulating blood glucose; the higher the GI, the greater the blood sugar response. A low GI food will cause a small rise in blood sugar levels, whereas a higher GI food may trigger a large increase.
Market research firm Mintel recently predicted that this type of carbohydrate control could soon take over the popularity of the Atkins diet in the UK, where obesity affects a growing proportion of people.
Carbohydrates are a natural component of many foods and drinks but particular carbohydrates, especially sugars, have been implicated in the increasing incidence of overweight and obesity among the world's populations. One of the frequent consequences of obesity is the subsequent development of diabetes, also rapidly rising in prevalence. Controlling blood sugar levels is key to management of this disease and many diabetics already use GI to select foods.
RSSL says it can now offer a routine GI measurement service to ingredient suppliers and food product manufacturers. Working to a protocol approved by an Independent Ethics Committee, GI testing will be carried out according to internationally agreed standards, using human volunteers participating in the tests under medical supervision.
In addition, product development specialists at RSSL will be able to assistmanufacturers in reformulating products to achieve a lower GI. Suchdevelopments could improve the market advantage of a product.
Jane Staniforth, business development manager at RSSL, said: "The food industry is coming under increasing scrutiny from governmentand pressure groups to play an active part in ensuring the health of thenation. It will be obliged to develop healthier products across the board ratherthan seeing 'healthy' brands as a niche market. GI measurement will provideuseful information in the drive towards the more healthy options."
Contact RSSL for further information.
