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The Glycaemic Index - The New Form of Diet Control
Leatherhead Food International, Sep 2004
In the ever-fashionable diet foods sector, the glycaemic index (GI) has been hailed as a possible rival to the Atkins diet. As foods labelled with their GI ranking become increasingly popular in other parts of the world, this report has undertaken a review of the glycaemic index, bringing together the current market situation, coupled with new products launches and a consumer survey to look at what people actually think of the idea in the UK. In addition, the nutritional basis behind GI, what it means, how foods are tested for the GI value, and the health benefits of incorporating low GI foods into a healthy diet are explained. The potential for the development of products that respond to this new diet phenomenon is described with reference to the ingredients available to the food industry for low GI foods, and the patents already filed for low-GI foods.Key features:- Explores consumer attitudes to GI- Examines what consumers really understand by GI?- Pinpoints how consumers think GI foods should be promoted- Investigates the market potential for GI labelled foods- Discusses international new product developments- Identifies ingredients that can be used in GI foods- Provides a nutritional low-down on GI- Identifies Patents on existing low GI productsHelping you to:- Understand the science of GI- Identify existing low GI products within your product portfolio- Formulate products with a low GI value- Successfully market your products to consumersMarket DevelopmentsThe market for products labelled with a GI ranking is still in its infancy in the UK, however, in Australia and South Africa the market has been established for a number of years. Key Developments include:- Australia – GI Symbol Program – at least 10 companies have licensed the symbol in the last 2 years, including:- Dairy Companies- Bakery Companies- Beverage Companies- South Africa – GISFA Symbol – at least 5 companies have licensed the symbol in the last 2 years, including:- International Food Producers- Specialist Companies- Bakery Companies- Europe:- Sweden – Europe’s first low GI breakfast food- Belgium – Specially made low GI cereal bar- UK – Range of labelled products from Tesco’s- -Japan – emerging market for low GI biscuits and barsConsumer AttitudesConsumer acceptance and understanding of the glycaemic index will be a key factor in market growth in any country. Consumers in the UK were asked about their understanding of GI and what they thought about the products currently available, as well as wherethey saw GI in the future.Answers to the following questions are included in the report:- Have consumers heard of the glycaemic index (GI)?- What do they consider GI to mean?- Would they consider using the GI ranking of foods as a method of weight control?- Have they bought any foods with a GI ranking on them?- What do they consider GI to be beneficial for?- Do consumers think foods need to be labelled with their GI ranking in order to follow a GI based diet?Nutrition and Health The terms used in connection with glycaemic index – glycaemic load, glycaemic response is explained together with an overview of the physiological benefits of a low-GI diet, and how the glycaemic index of foods can be incorporated into a healthy diet.Product FormulationIn addition to the many products already available on the market place with a low GI value, some products may also benefit from a change in formulation to lower their GI value, whether it be a change in ingredients, or a change in the way that the product is processed. The strategies that can be employed to manipulate the GI value of a product without compromising taste or functionality in terms of product formulation are explained.IngredientsThe ingredients in a product are of paramount importance with respect to the GI value of a food. Ingredients interact in ways that affect the blood glucose response to the food, and manipulation of the types or proportions of ingredients in a product can have a significant effect on the overall GI value of particular foods. The ingredients that can be used in the creation of foods with a low GI value such as soluble fibre, resistant starch and polyols are discussed, together with the interactions between other food components that all contribute to the GI value of a food.
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