A team of world-renowned experts in carbohydrate research is proposing what it calls ‘a novel, innovative approach’ to measuring the quality of dietary value of carbohydrate foods.
A significant association was found between dietary glycaemic index (GI) and risk of breast cancer, but not glycaemic load (GL), according to the ‘first’ study in Iran to examine carbohydrate quality with the onset of the disease.
Researchers have revealed that the timing of carbohydrate-rich meals can significantly worsen glucose homeostasis – on top of the independent glycaemic index of the food – potentially revealing ways to minimise the risk of type-2 diabetes.
Indian scientists suggest adding the citrus fruit to bread lowers its glycemic index, which increases its nutritional value and decreases the risk of diabetes.
From 20th June, manufacturers will be able to claim a “lower blood glucose rise” when using non-digestible carbohydrates as sugar replacers, following the publication of a new article 13.5 claim in the EU Official Journal.
Pasta is a low fat, low-sodium, low glycemic, complex carbohydrate, and a good source of thiamin, folic acid, iron, riboflavin, and niacin. So why do many consumers – and some health professionals – still see it as a source of ‘empty carbs’ to be avoided,...
Preserving the natural structure of plant fibre during food processing keeps blood sugar levels in check – meaning manufacturers can make their products healthier without changing the ingredients, say researchers.
Nutritional research on grains is imperative because it will help overturn misperceptions among consumers, says the executive director of the Grain Foods Foundation (GFF).
Low-GI snacks that still deliver on energy are hugely promising in the context of how overall dietary habits have evolved, says a dietary health expert.
SPECIAL EDITION: POWERED UP AND PACKING NUTRITION PUNCH
Argentinian researchers say a snack they have developed using green apples and novel carbohydrate isomalt may be useful for weight control due to its sustained energy release.
Antioxidant-rich cereals, protein-packed snack bars and bread tailored to women’s nutritional needs were just some of the product innovations identified by Datamonitor Consumer during 2014.
EFSA (European Food Safety Authority) has delivered positive opinions for two non-digestible carbohydrate ingredients based on their ability to improve blood glucose response.
“almost any carbohydrate-containing food would induce a reduction of post-prandial blood glucose responses"
EFSA has agreed ‘high-fiber sourdough rye bread’ may significantly reduce post-prandial glycaemic and insulin response compared to glucose, but refused a health claim from Fazer in Finland because all foods would have the same effect in comparison to...
Nestlé has filed a patent for high-carb and high-protein bite-size dough snacks for athletes and health-conscious consumers looking to manage nutritional intake before and during exercise.
Lower glycaemic load (GL) meals have been shown to benefit cognition and mood in young people, and now a new study has found that Beneo’s low glycaemic carbohydrate Palatinose (isomaltulose) can improve mood and memory in over-45s with good glucose tolerance.
Bakery manufacturers can capitalise on an emerging Scandinavian dietary trend with new low-carb offerings, according to an analyst from Euromonitor International.
The UK Institute of Food Research (IFR) is working with several other partners including Lotus cars to explore the potential uses of residual food production and agriculture material – including the prospect of producing biofuel with a low-carbon footprint.
Kraft Foods Europe is the second company to win a positive article 13.5 proprietary and emerging science health claim opinion from the European Food Safety Authority (EFSA) with a submission linking starch and glycaemic response in baked products.
A new nutritional charter initiated by Cereal Partners France - a joint venture between Nestlé Cereals France and General Mills - reflects French government targets and pledges to boost fibre in its childrens' range.
Children like and will eat low-sugar cereals if given a range of choices and may compensate for any lack of sweetness by eating more fruit instead, suggests new research published in Pediatrics.
Recently undertaken research has devised a method for developing a global tracing system to rapidly identify the origin of grain in a bulk shipment, enabling trace-back all the way to individual farm fields and adherence to US and EU traceability regulations.
Bran cereal with unsweetened raisins does not increase the levels of acid in dental plaque than bran flakes alone, which may put paid to the commonly held perception that raisins are acidogenic, claims a new US study.
An artificial gut that predicts the glycemic index (GI) and resistant starch in food products could bring cost-savings for formulators pushing new product development in health-positioned foods.
Irish dairy and ingredients group, Carbery, is promoting research employing its hydrolysed whey protein ingredient, Optipep, that it says demonstrates its superiority to regular whey protein in terms of insulin response.
The industry body Grain Foods Foundation has revamped its logo -
used on the packaging of member products - in order to better
convey the link between grains and vitality.
Ingredient firm Danisco has said that its Litesse polydextrose
ingredient has been approved by the US Food and Drug Administration
(FDA) for use in almost all food and beverage categories.
Cargill is seeking EU approval for its sweetener Xtend Sucromalt,
which it claims can bring slow energy release and low glycaemic
response to a wider range of applications.
Canadian cereal company Nature's Path is attempting to make inroads
into the UK's growing organic market with the launch of a new range
of ready to eat organic oat cereals.
Diabetics and weight watchers are set to benefit from the release
of a new natural alternative to sugar going on sale in leading UK
retailer Tesco this week.
A new set of definitions related to glycemic carbohydrates have
been approved by a group of industry and science experts, in an
effort designed to help food manufacturers communicate how the
carbohydrate content of a product will...
Bakers may be set to benefit from the launch of a white bean
extract that claims to reduce the glycemic index of products by
reducing the amount of starch absorbed by the body.
A new review claims that a diet rich in carbohydrates may help
improve insulin control, giving more support to FAO/WHO
recommendations for a high-carbohydrate diet with low GI foods.
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.
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.
Fiber sells if intake is linked to benefits such as energy
management, weight management and digestive health in popular foods
such as bread, cereal and pasta, claims a new report.
A new low-carb cocoa, being launched by Spanish firm Natraceutical
this month, will help confectionery makers lift the fibre levels
and lower the glycaemic response of their products, reports
Dominique Patton.
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.
Cereal bar makers looking to slash carbohydrate and sugar levels
could find the solution in a new 'rebalance system' from sweetener
supplier Tate & Lyle, the company claims, writes Lindsey
Partos.
Atkins Nutritionals is hoping to offset the consumer drift away
from the low carb lifestyle by incorporating a glycemic measurement
into its programme which indicates the immediate effect different
types of carbohydrates have on a...
A complex carbohydrate, traditionally used as a bulking agent in a
range of foods, is being offered in several European markets as a
new source of fibre.
Two US pasta companies have joined forces to try and deal with the
crumbling pasta consumption, mainly blamed on low-carb lifestyles,
that threatens to streamline the whole industry, reports Chris
Mercer.
Sales for food enzymes crept up by a slight 2 per cent in 2004 for
number one enzymes player Novozymes, but a boost in low carb
beverages continues to lift profit.
The low-carb diet industry is defying media reports from the end of
last year which claimed the fad was on its way out, according to
the latest survey from Opinion Dynamics Corporation (ODC).
