We are now witnessing a ‘glucose revolution’ as consumers across all demographics and markets recognise the importance of controlling blood sugar spikes, according to life science experts at Phynova.
Food tech start-up Unavoo has launched a natural, stevia- and prebiotic fibre-based sweetener that can replace sugar like-for-like in dairy, bakery and beverage products.
Mondelez has been backed by the Birmingham City Council (BCC) over slow energy claims made for its BelVita breakfast biscuits after they were challenged in the UK.
A sweetener produced by isolating agavins from the tequila producing agave plant could offer blood sugar benefits to people with type 2 diabetes and offer weight loss hope to obese people, say researchers.
Eight ingredients have won EU health claims that can be used to back messaging around metabolic syndrome – although the take-up to date has been lacklustre, says Euromonitor analyst, Diana Cowland.
Consumption of sucralose and sucralose-sweetened products does not affect gut hormones linked to hunger, or detrimentally affect blood sugar levels, says a new study from Australia.
Using cinnamon as a functional ingredient may lead to slower
emptying of the stomach and reduce the rise in blood sugar after
eating, says a new study.
A new coffee drink that claims to help consumers lose weight by
reducing the amount of sugar the body absorbs from food will be
launched in the UK next year.
Almonds may improve the control of blood sugar levels and eliminate
'sugar spikes' after eating, says new research from Canada that may
have implications for diabetes and heart health.
Singapore-based healthcare company Eu Yan Sang is hoping to make an
impression on the European chocolate market with a range of sweets
containing traditional Chinese herbs.
A new Israeli study suggests that pomegranate juice could offer
health benefits for diabetics, despite the juice containing
significant sugar concentrations.
A new review could help food developers and technical managers
appreciate how dietary fibre influences the glycaemic index of
foods, especially cereal products.