A project developing healthier foods based on the slower release of energy is set to expand its range of products. By using different types of starch, the project hopes to introduce consumer-focused starchy products that can contribute to consumer’s health and reduce the risk of developing diet-related disease.
- 10-25% of the adult population of the European Union being obese, and 10% with Type II diabetes,
- There has been a lot of focus on supporting consumers to eat more nutritious foods.
- Reformulation of foods, in particular carbohydrate-rich foods.
- it is not purely the overall calorific value of foods that defines their impact on health, but also the rate at which they are digested and that those calories are released.
Highly digestible food products, especially starchy foods, are of concern as they may be digested so rapidly that their metabolic effect is comparable to that of free sugars, resulting in blood glucose peaks and the rapid release of insulin, which is linked to increased risk of type II diabetes and cardiovascular disease.
To read the article, click here Slower energy release points the way to healthier foods