Low GI Trends Open Door for Fruit Ingredients

Winchester, Va.With low glycemic index (GI) diets rising in popularity, companies developing high quality, fructose-rich fruit ingredients can take advantage of this opportunity to market their low GI products, according to Taura Natural Ingredients.

Taura conducted independent GI testing of its URC^® fruit ingredients, confirming both ingredients register as low GIa measure indicating they release energy slowly into the bloodstream, which can help manage hunger and assist in controlling blood glucose levels.

Human nutrition researchers at the University of Otago in New Zealand recorded scores under 45 for Tauras JusFruit URC^® Apple Strawberry and JusFruit URC^® Mixed Berry ingredients, as well as ready-to-eat fruit snacks. "Low GI" foods must register a score of less than 55.

At a summit in Italy in June 2013, a group of leading nutrition scientists announced their support of GI as a reliable measure of a food's effect on blood sugar levels.

At the eventthe International Scientific Consensus Summit on Glycemic Index, Glycemic Load and Glycemic Responsethe nutritionists said low GI foods could be helpful in weight management programs, and they could reduce the risk of people developing type 2 diabetes and heart disease. The nutritionists also suggested GI ratings be included on labels.

In a separate development, the European Commission adopted an EFSA-approved health claim into law, which states, Consumption of foods containing fructose leads to a lower blood glucose rise compared to foods containing sucrose or glucose."

To use this claim, the sucrose or glucose content in a product must be at least 30-percent lower than in a comparative product.

Were witnessing a perfect storm of science, demonstrating both that low GI diets are beneficial and that some fruit ingredients are low GI foods," said Peter Dehasque, CEO of Taura Natural Ingredients. "In combination, these factors highlight that high quality fruit ingredients are at the vanguard of the GI revolution and poised to play a key role in how it shapes nutritional thinking over the coming months and years."