December 2011/NutraSolutions -- Food manufacturers are responding to the diabetes epidemic facing the world, and the result has been annual growth in new product launches that tout a diabetic positioning, according to global product launch statistics tracked by Innova Market Insights. “Diabetic-friendly” and “suitable for diabetics” are examples of claims used, and products are often endorsed front-of-pack by the local diabetic association. New product launch activity with the diabetic-friendly health positionings of “sugar free” and “low sugar” have both increased from 2009-2010, with an increase of +3.2 and +14%, respectively. Glycemic index (GI) claims are again back on the radar and can be a great aid, not only for diabetics, but for all
consumers watching their carbs. A recipe or product must have a glycemic index of 55 or less to be classified as low GI. Low-GI product launch activity has been strongest to date in the U.S., Australia, South Africa and the UK.
-- Lu Ann Williams, Innova Market Insights, helpdesk@innovami.com, www.innovadatabase.com
Improve Insulin Sensitivity Hi-maize® resistant starch, from National Starch, significantly improves insulin sensitivity in healthy and prediabetic individuals. It also increases satiety--both short-term (several hours after meals) and long-term satiety (up to 24 hours). Prevention and Health magazines are promoting resistant starch as important for glycemic and weight management in “The CarbLovers Diet” and “The Skinny Carbs Diet,” based upon more than 360 published studies with Hi-maize resistant starch. Hi-maize has a bland taste, white color and easily replaces flour--to add important metabolic benefits to a wide range of prepared foods. National Starch Food Innovation, Rhonda Witwer, 908-685-2742, Rhonda.witwer@nstarch.com, www.foodinnovation.com
Sweet Alternative Cargill’s Xtend® sucromalt is a comprehensive response to requests from food formulators and healthcare professionals looking for “better-for-you,” more versatile alternatives to common carbohydrate sweeteners. Sucromalt, a novel carbohydrate syrup, has functional properties that are similar to other sweetener syrups, yet it has less impact on blood glucose fluctuations after eating. Based in part on clinical studies in healthy humans, there is evidence demonstrating sucromalt is fully digested, well-tolerated and has a reduced impact on glycemic response compared to other sweetener syrups. “Xtend sucromalt is an ideal addition to products positioned to consumers looking for reduced sugar and steadier energy delivery,” said Deborah Schulz, Xtend sucromalt product line manager, Cargill. “We are generating a lot of interest from customers seeking to offer these benefits to consumers. Xtend sucromalt is also appealing, because it can be used in a broad array of formulations, including nutrition bars, beverages, ice cream and other dairy products, jams and jellies, puddings, gelatins and yogurts.” Cargill, www.cargill.com/food/xtend