White Kidney Bean and Lower GI
Several methods have been tested to lower the glycemic index of baked goods, including the addition of soluble fiber, psyllium, blackgram fiber, barley or the substitution of simple starches with more resistant starches. One interesting approach is the addition of a proprietary white kidney bean extract called StarchLite, from Pharmachem Laboratories. StarchLite has been shown to delay the digestion and absorption of carbohydrates and reduce the GI of starchy foods. It works by temporarily inhibiting the action of the digestive enzyme, called alpha-amylase, responsible for breaking down starches into sugar. StarchLite has been shown to be safe, with no adverse side effects or drug interactions, according to Pharmachem. Pharmachem Laboratories Inc., www.pharmachem.com
They Say Tomato
Sensient Flavors LLC has introduced an extensive line of natural tomato flavors which they say will allow manufacturers to create products with myriad tomato profiles, suitable for a variety of applications. Sensient’s natural tomato flavor portfolio was created utilizing Sensient’s global expertise and in keeping with consumer trends. The portfolio provides manufacturers with the opportunity to incorporate natural tomato flavors that deliver authentic, culinary-inspired tastes, ranging from vine-ripe to wood-fire-roasted. Flavor options include Natural Tomato Flavors, in Fresh Type, Beef Steak Type, Vine-Ripe Type, Stewed Type, Sun-Dried Tomato Type and many more. Sensient Flavors LLC, 800-445-0073, www.sensientflavors.com