In findings that suggest that people should pursue a balanced long-term diet rather than heavily restricting their carbohydrate or fat intake, researchers in Japan found that a low carbohydrate intake in men and a high carbohydrate intake in women are...
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 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.
Consuming a high level of carbs and a low level of fats can regulate a gene in the body that can reduce your risk of obesity, hypertension, type 2 diabetes, and other metabolic diseases, a meta-analysis has concluded.
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.
Increased intake of fibre and wholegrains has been associated with a reduction in body weight, cholesterol, and non-communicable disease – the “main killers” of today, says researcher.
The UK Advertising Standards Authority (ASA) has ruled that a tweet and Instagram post advertising Protein World’s ‘Carb Blocker Capsules’ did not adhere to European nutrition health claims legislation – warning the company that the product name ‘Carb...
Ferrero says it will play its part in helping curb obesity levels in Europe by offering small portions tailored to eating occasions, primarily breakfast.
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.
Cornelius Nordic has secured distribution rights for Tereos in a Scandinavian partnership that will target the Danish and Swedish markets for ingredients such as starches, glucose syrups and polyols.
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.
Consumption of carbohydrates and starches may have been critical for the accelerated evolution of the human brain, and would have been a vital part of a real Palaeolithic diet, suggest researchers.
Special edition: Innovations in better-for-you confectionery
EFSA (European Food Safety Authority) has delivered positive opinions for two non-digestible carbohydrate ingredients based on their ability to improve blood glucose response.
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.
The three giants of chicory-derived inulin and fructo-oligosaccharides (FOS) supply have won a significant European Food Safety Authority (EFSA) health claim approval linking non-digestible carbohydrates and improved blood glucose response.
Diabetic consumers are better advised to eat a single large meal based on the Mediterranean diet, rather than several smaller meals per day, according to new research.
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.
EU dairy and beverage manufacturers may have access to another form of the dietary fibre methylcellulose, which induces feelings of fullness – or satiety – if a novel foods application by Dow Wolff Cellulosics (DWC) succeeds.
Bakery manufacturers can capitalise on an emerging Scandinavian dietary trend with new low-carb offerings, according to an analyst from Euromonitor International.
The digestibility of carbohydrates, and their effects on blood glucose levels, may not affect our feelings of fullness as previously thought, according to a new study by Unilever scientists.
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.
People do not compensate with extra calories after consuming foods and drinks sweetened with zero-calorie sweeteners, suggests a new study published in the journal Appetite.
A sucromalt ingredient from Cargill has received Novel Foods approval in Europe, opening up the use of the sweetener in a range of food and beverage products in the bloc.
Chinese supplier, Fenchem, has won organic certification in the US and European Union for its proprietary inulin ingredient, In-fibre, in what the company describes as a “huge project”.
Alberta, Canada-based Bioneutra has applied to the UK Food Standards Agency (FSA) for European Union Novel Foods approval for a prebiotic, isomalto-oligosaccharide sweetener.
High intakes of sucrose and fructose may contribute to an increased
risk of pancreatic cancer, suggest data from a cohort study, but
the researchers say insulin resistance could also play a part.
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.
Sipal Partners has developed an organic fructose syrup with
exceptionally high fructose content, providing a sweetener low in
calories and with a low glycemic index for a growing market sector
in Europe.
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.
Palatinit has been given the green-light for Palatinose to be used
in Australia and New Zealand, giving industry there the
opportunity to use the ingredient in popular low-glycaemic foods
and drinks.
Consuming a soy protein hydrolysate (SPH) increases heat production
compared to carbohydrate, and when the protein is eaten before
carbs the glucose response may be blunted.
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.
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.
Scientists from Korea and Denmark have reported the synthesis of
novel oligosaccharides with a relative sweetness of about 80 per
cent that of sucrose, potentially offering formulators with an
alternative sweetener source.
Ingredients company Palatinit is to launch its palatinose slow
release carbohydrate in the Russian food sector as it looks to
exploit growing demand for energy drinks and snacks in the country.
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...
The first ever World Grains Summit opened its doors in San
Francisco yesterday, attracting visitors from throughout the food
and beverage industries for four days of exploration of the latest
developments in grain-based science and...
Cargill's focus at this year's Health Ingredients Europe exhibition
will be on functional ingredient solutions and the identification
of emerging market trends.
Palatinit today announced that it has achieved GRAS notification
for its sugar replacer Palatinose, a certification the company
hopes will provide food manufacturers with "complete
assurance" in the product.
