A new prospective intervention study concludes that understanding personal glycemic responses to meals and adopting a meal-based approach when planning diets is crucial to improving glycemic control.
A new study by Sirio gives nutraceutical formulators something new to chew on as it concludes that its sugar-alternative gummies lead to a flattened glycemic response.
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.
Tiana Fair Trade Organic's claims that its coconut nectar is a “guilt free sugar substitute” are in breach of regulations, the British advertising authority has ruled.
A recipe for making bread that could help diabetics better control blood glucose has been developed by food scientists from the National University of Singapore.
A new EU-approved health claim for fructose-containing foods and scientific backing of glycaemic index (GI) information on food packaging are the latest signs of a perfect storm of science around low-GI diets, says CEO of Taura Natural Ingredients Peter...
The quality of carbohydrates in foods as measured by their glycaemic index (GI) should be included in national dietary guidelines and on food labels, according to a group of leading nutrition scientists from ten countries.
The UK Advertising Standards Authority (ASA) has admonished Weetabix over a TV campaign that stated its breakfast cereals could boost energy levels because it said the ads were not clear about the role of milk.
Wild is introducing a new version of its Fruit Up sweetener,
specially designed for use in fruit jelly confectionery products
and angled towards helping manufacturers tap the healthy
confectionery market.
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.
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.
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.
Natural flavours firm Wild says it has developed a new soft drink
aimed specifically at the growing low glycaemic index market, in a
sign GI is pushing its way into healthy drinks trends.
The DöhlerGroup has developed a range of sports beverages featuring
Palatinose, a new type of sugar that is claimed to add nutritional
value to finished foods.
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.
A campaign designed to combat the glycaemic index momentum is being
launched in the US by the Grain Foods Foundation and public
relations firm Mullen, reports Lorraine Heller.
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.
Warburtons has laid down the gauntlet to its mainstream UK rivals
by developing white bread with a low glycaemic index as both
consumers and producers become more aware of the benefits 'GI' can
have in controlling diabetes,...
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.
New tests show that the sugar replacer Isomalt has a very low
glycemic index (GI), well below other sugar substitutes, making it
an attractive option for food companies trying to get healthier,
says its manufacturer Palatinit.
