A new project on low glycaemic (GI) breads was prompted by a Mintel report stating that the increasing demands for low glycaemic breads is here to stay, i.e. low glycaemic-impact foods are no longer a niche market comprising diabetics and people with medically restricted diets. The objective is to formulate bread products which have a nutritious, slowly-digestible status, rich in dietary fibre/resistant starch and functional ingredients. This will diversify the range of available foods with a low glycaemic response to meet rising demands.
(eimear.gallagher@teagasc.ie)