Glanbia adds science to Prolibra for weight loss
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.
Reinventing ingredients: Lessons from Litesse
Changes in industry conditions and challenges, coupled with
emerging trends, can open up opportunities for manufacturers to
breathe new life into old ingredients.
White bread may bring greater disease risk
Foods with a high glycemic index (GI), such as most white breads,
lead to a higher risk of certain health problems, according to
researchers at the University of Sydney, Australia.
Resistant starch does affect sensory properties of food: study
Formulating bakery products with resistant starches does result in
products with modified sensory properties, Spanish researchers
Gadot launches low GI, tooth-friendly sweetener
Gadot Biochemical is introducing a sweetener that is suitable
for diabetics because of its low glycemic index (GI), while also
prolonging energy levels and avoiding tooth enamel erosion.
Galam, Atomer, strengthen position in EU fructose market
Israeli fructose supplier Galam Group will take a majority share in
the Spanish company Atomer SL, building on the market demand for
natural sweeteners with a low Glycemic Index and calorie count.
High GI diet may favour age-related sight loss
People at risk of declining sight from age-related macular
degeneration (AMD) may benefit from reducing their intake of
refined carbohydrates, suggests new research.
Good, bad carb definitions misleading, says review
Dividing carbohydrates into 'good' and 'bad' carbs is misleading,
and cannot be used as a measurement to prevent overweight and
obesity, according to a review of scientific literature on the
Individual GI variations demand research attention - study
Individual variations in the glycaemic index (GI) of white bread,
stated as 70 in the literature, may range from 44 to 132, says new
research that questions the utility of the index.
High GI diets may increase fatty liver risk - study
Consuming a diet with a high glycaemic index (GI) may increase the
risk of fatty liver, a condition linked to liver failure, suggests
a new study with mice.
Anthocyanin-rich corn products may benefit dieters, diabetics
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.
High GI diet linked to poor eye health
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.
Healthy starch advances for processed foods
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.
Glycemic-control is still a rising star, says research
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.
Wild identifies key three beverage trends
The growth rate for beverages following trends towards healthy,
natural and single portion drinks is set to continue, claims Wild.