Despite FDA’s labeling of tagatose as an added sugar, the alternative sweetener’s nutritional and functional benefits continue to generate interest from the food and beverage industry, particularly with lean labels, Jim Kappas, VP specialty ingredients,...
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.
The naturally modified table sugar from Global Biolife, called Laetose, carries 30% fewer calories and about half the glycemic index compared to glucose.
Ferrero says it will play its part in helping curb obesity levels in Europe by offering small portions tailored to eating occasions, primarily breakfast.
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.
Consumption of refined carbohydrates, like refined grains and added sugars, significantly increases the odds of depression among postmenopausal women, researchers claim.
The way in which breads are processed could play a role in determining its GI, according to new research that shows steaming rather than baking bread alters glycemic responses.
Using a combination of maltitol and short chain fructo-oligosaccharides when formulating sugar-free foods could provided the added benefit of reducing postprandial glycaemic responses, say researchers.
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.
With satiety food formulations on the rise, breakthrough research from British scientists offers a deeper insight into the role of gut hormones on appetite and why a low GI (glycaemic index) meal, such as a morning bowl of porridge, keeps consumers feeling...
Formulating rice noodles with alginate may enhance the structural properties of rice dough, which could lead to the development of a successful commercial rice noodle product, says a new study.
UK sweetener group Tate & Lyle reduces risk to earnings from
today's volatile commodity markets, announcing the sale of its
international sugar trading operations to US oilseed giant Bunge.
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.
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.
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.
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
contentious topic.
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.
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.
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.
Foods with a low glycemic index and products containing
antioxidants will enjoy good growth this year as consumers continue
to "obsess over their health," according to a new study by
consumer tracker AC Nielsen.
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.
Ingredients giant Cargill showcased its Xtend Isomaltulose product
at the FiE in Paris, targeting energy and sports food and beverage
manufacturers with the low GI sweetener.
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.
German firm Palatinit has applied for regulatory approval to launch
its slow energy release carbohydrate, isomaltulose, on the European
market, writes Lindsey Partos.
The glycemic index, a method established to rank foods based on the
rate of carbohydrate absorption they trigger, is seeing increasing
interest from researchers and the food industry, but there is still
much confusion as to what it...
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.
As governments, consumer groups and scientists all voice as one the
dangers of high sugar diets, encouraging us to cut the sugar
consumption, opportunities for growth in the sugar-free market
continue to multiply for food manufacturers.
