Meeting the Demand for Controlled Carbs and Low Glycaemic Foods
Many consumers worldwide are reducing their intake of high glycaemic carbohydrates in an effort to improve their health and lose weight.
Consumers seeking low carbohydrate foods with low glycaemic indices (low GI) are no longer a niche market comprised solely of diabetics and people with medically restricted diets. What was considered a passing diet fad is becoming a way of life for many people.
Products with controlled carb and low glycaemic positioning are appearing on grocery shelves and savvy food marketers are taking advantage of opportunities within this segment. As a result, products with reduced glycaemic indices are being developed for more food categories such as baked goods, beverages, desserts, nutrition bars, snacks, sauces, seasonings and confectionery.
Reduced Consumption of High Glycaemic Foods
Consumers on controlled carb, low glycaemic diets are more likely to reduce their intake of wheat-based, high glycaemic products than those who have never dieted. This implies that later, when these consumers decide to drop off their low carb diets, they are still inclined to reduce their consumption of wheat-based products. With both dieters and non-dieters eating less bread, crackers, cake and cookies, the bakery industry, in particular, is affected by the low carb, low GI trend.
Additionally, most dieters are inclined to reduce their intake of sweets first and grain-based foods second. Overall, fewer people are eating bread and bakery products daily for breakfast. Some consumers are not having breakfast at all — also affecting a decline in cereal consumption. It is clear that many consumers now perceive bread and baked goods as fattening.
Food manufacturers will need to continue to adapt their products to appeal to these consumers seeking to control their intake of high glycaemic carbohydrates.
Low Glycaemic Ingredient, High in Fibre
Consumers following reduced carbohydrate meal plans often believe the absence of grains in their diet will not adversely affect their health. But many popular controlled carb diets can result in a lower intake of fibre as well. Nutritionists express concern that the average consumer diet contains only half of the recommended daily intake of fibre.
