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Slow Carb Evolution – The New Glycaemic Index Era
August 15, 2005
Roquette presents its Slow Carb Concept
Slow Carb Evolution - The New Glycaemic Index Era
13 September 2005
Leatherhead Food International, Leatherhead, UK
Leatherhead Food International will host a one-day conference aimed at addressing the glycaemic index, glycaemic load and associated issues. Topics will include scientific presentations, marketing aspects and sales opportunities as well as ingredient offers.
As a silver sponsor of the conference, Roquette will present posters focusing on the Slow Carb concept.
For a long time, research has suggested that low GI food could offer a general nutritional benefit, as well as helping better obesity and diabetes management. Today the nutritional concept around glycaemic issues is evolving. Glycaemic Index is used to rank carbohydrates based on their relative effect on blood glucose compared to a pure glucose control over a two-hour time period. More important is the glycaemic response over a longer time. From this point of view, slow carbs combine two key features:
· slow digestion, which gives a slow release of glucose that avoids harmful high insulin secretion,
· gentle fermentation for slow release of energy. Thus energy is provided for an extended duration after ingestion, for a positive impact on satiety, alertness and endurance.
To illustrate the concept, Roquette will demonstrate samples based on MALTISORB® crystalline maltitol and NUTRIOSE® soluble fiber. Both ingredients are ideal for the formulation of Slow Carb foods that retain their indulgence and enjoyment.
Click here to see program, Slow Carb Evolution – The New Glycaemic Index Era
To read more about the Slow Carb concept
Contact: foodbusiness@roquette.com
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