Spain’s Rice in Action is using innovative technology to produce a healthier, sustainable and easy to cook rice which can help boost productivity for food service providers and appeal to time-poor consumers lacking culinary skills.
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.
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.
A new review could help food developers and technical managers
appreciate how dietary fibre influences the glycaemic index of
foods, especially cereal products.
Rhubarb, the favourite of granddads and school dinners across the
country, has seen sales more than double after recent endorsements
from celebrity chefs in the UK.
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 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.
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.
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.
