Innovative process creates low GI instant noodles

There is strong consumer demand for tasty and convenient snack food products which are also capable of addressing diverse health concerns.  Instant noodles are a product that is both tasty and convenient.  Current methods of manufacturing instant noodles lead to unacceptably high levels of fat and lead to concerns over obesity and cardiovascular disease.  Attempts to date to produce low fat non-fried instant noodles have compromised the low GI status of such products.  Grain Foods has developed a processing technology that produces instant noodles that are both low in fat and low in GI.

 

This research based at BRI Research in North Ryde also resulted in the developement of a new in vitro testing method for GI.  Low GI claims are based on a physiological test that is slow, expensive and of significant variability.  Grain Foods has developed a new rapid in vitro testing methodology that more accurately assesses food characteristics impacting GI.  This capability has been used in the development of a low GI and low fat instant noodle product validated by in vivo GI.