Two organisations work together to develop low GI noodles

26 Sep 2017

Lianhe Zaobao, 26 Sept 2017 - Article featured the collaboration between SP’s Food Innovation Resource Centre (FIRC) and Health Promotion Board (HPB) to come up with healthier, low GI noodle options. The low GI noodles, made with Beta-Glucan and resistant starch, will not cause a spike in one’s blood sugar levels making it a healthier option. Besides maintaining blood sugar levels, Beta-Glucan also contains properties that are beneficial for the cardiovascular system. HPB will also continue monitoring the effects of Beta-Glucan on Singaporean’s blood sugar levels. Senior Minister of State Mr Chee Hong Tat and Parliamentary Secretary for Health Amrin Amin were also at the food tasting yesterday. Mr Chee shared that besides working with noodle manufacturers, HPB will also work with other industries such as cooking oil and sugar industries to come up with healthier options. 


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