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The Glycaemic Index - The New Form of Diet ControlPublished by: Leatherhead Food Research Published: Sep. 1, 2004 - 102 Pages Table of ContentsLIST OF TABLES LIST OF FIGURES INTRODUCTION Research Background Research Objectives Information Provided Research Methodology Primary Research Desk Research EXECUTIVE SUMMARY Introduction The Market Consumer Understanding and Attitudes to GI Ingredient and Formulation Considerations The Future MARKET DEVELOPMENTS Market Overview Product Trends and Companies Listing the GI Ranking on Foods Product Launches Australian Manufacturers European Manufacturers - UK European Manufacturers - Sweden South African Manufacturers US Manufacturers Licensed Symbol Program The GI Symbol Program (Australia) Glycemic Index Foundation of South Africa (GIFSA) The Glycemic Research Institute Seals of Approval The GLYX Institute GI in the UK News Introduction News from 2004 News from 2003 News from 2002 GI in the World News Introduction CONSUMER ATTITUDES Introduction Awareness of the Glycaemic Index (GI) Understanding the Benefits of the GI Index Understanding of the Meaning of GI Buying Foods with a GI Ranking on the Label Distribution of GI Labelled Foods Benefits of GI GI as a Method of Weight Control Raising Consumer Awareness of GI Introduction Consumer attitudes to products available on the market Consumers’ views on the promotion and education of the Glycaemic Index Consumer attitudes to the food industry and GI NUTRITIONAL ASPECTS OF THE GLYCAEMIC INDEX Carbohydrates The Glycaemic Index GI Values Factors Affecting GI Measurement of GI Glycaemic Load References FORMULATION AND INGREDIENTS Factors affecting the GI of carbohydrates Low GI Ingredients Sweetening Agents Speciality Carbohydrates Resistant Starch Soluble Fibres Inulin and oligofructose Other potential ingredients - Phase 2, a starch neutraliser Formulation Considerations Ice cream Sports Foods and Beverages Biscuits Bread Research Trends Bibliography and Further Reading PATENTS Low Glycaemic Index Ingredients Low Glycaemic Index Products APPENDIX 1 GI SYMBOLS APPENDIX 2 PHOTOS OF PRODUCTS APPENDIX 3 INTERNET QUESTIONNAIRE LIST OF TABLES Sample Structure for Internet Survey, 2004 Table 2.I Summary of Global GI Labelled Products Table 3.I Selected New Product Activity of GI Labelled Foods, 2002-2004 Table 3.II Products Labelled with a GI Ranking in Tesco Stores Table 3.III Selected GI Mentions in the UK Press, 1998-2003 Table 3.IV Selected GI Mentions in the World Press, 2003-2004 Table 4.I Foods Bought with a GI Ranking on the Label Table 4.II Where Would You Expect to Find GI Labelled Foods? Table 4.III Benefits of GI Table 5.I Glycaemic Index (GI) Categories Table 5.II GI Values of Some Common Foods Table 5.III Glycaemic Load Ranges Table 6.I Factors Affecting the GI of Food Products Table 6.II GI Values for Sugar and Sugar Replacers Table 6.III Glycaemic Load of Commercial and Low-GI Cereal Bars Table 6.IV Different Types of Resistant Starch Table 6.V Glycaemic Response to White Bread, Wholemeal Bread and Experimental Samples with Elevated Levels of Resistant Starch (Hi-Maize) Table 6.VI Prototype Low-GI Frozen Dessert Products Table 6.VII Low GI Ingredients of Three Low-Carb US Sports Bars LIST OF FIGURES Figure 1 Have You Heard of GI? Figure 2 Which Foods are Most Beneficial to Health? Figure 3 What Do You Consider GI to Mean? Figure 4 Purchasing of GI Labelled Foods Figure 5 Would You Consider Using the GI Rankings on Foods as a Method of Weight Control? Figure 6 Do Foods Need to be Labelled with a GI Ranking in order to Follow a GI Based Diet? Abstract“An indispensable guide to what it is, what consumers understand by it and how to make products with a low GI value”.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, Leatherhead Food International 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. The 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. In Australia, the “GI Symbol Program” has licensed the use of its symbol to a large number of companies in the last 2 years, including dairy companies, bakery companies and beverage companies. Whilst in South Africa, the “GISFA Symbol” has been added to the labels of food products as well as being used on specially developed GI foods. There have been a smaller number of products launched in Europe, including a low GI breakfast food in Sweden, a specially made low GI cereal bar in Belgium and a range of labelled products from Tesco’s in the UK.
Consumer acceptance and understanding of the glycaemic index will be a key factor in market growth in any country. Around 35% of UK Consumers had heard of GI, citing a number of sources including, friends or relatives with diabetes, health practitioners, magazines, newspapers and personal studies. Although there was a general background understanding of GI, it was clear some consumers were sceptical and thought it was just another fad. Consumers felt more information was needed to educate people, this could be in the form of adverts (TV or magazine), in store promotional material, (leaflets, stands or cookery demonstrations) or an information line to call.
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