'Diabetic-friendly' noodles developed to encourage healthier eating

26 Sep 2017

Channel NewsAsia, 25 Sep 2017 - Article featured the collaboration between SP’s Food Innovation and Research Centre (FIRC) and the Health Promotion Board (HPB) on the two new noodle prototypes with a lower glycemic index. The first protoype was yellow noodles made with beta-glucan – an ingredient found in oats and barley and has been shown to be beneficial for the heart, cholesterol and blood glucose. The second prototype was rice noodles made with a resistant starch, which has been found to slow down the release of sugar in blood and contribute to good gut health. According to FIRC, these two ingredients were chosen because of their commercial availability and effectiveness in reducing the spike in one’s blood glucose. Eight local manufacturers from the noodles industry attended the tasting sessions. The noodle formulation will be shared with interested manufacturers who can choose to adapt it to their noodle recipes. The centre will also work with them to carry out testing and seek regulatory approval, before the manufacturers roll them out for sale. Article also mentioned that the FIRC, which was launched in 2007, is a joint initiative between SP and SPRING Singapore to provide food enterprises with technical expertise in the research and development of new products. Photo of the article shows SP’s FIRC food technologists preparing the food samples.

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