1. Reducing Glycaemic Load Martin Tatlock Roquette UK Limited

2. Overview  The consumer  Limitations of Gi / GL  Gi / GL in context  Possible approaches  Real opportunities  Summary

3. The Consumer  Gi / Gl = complex subject  Low = good –End of story?  Information overload  Nanny state  Can diets really become lifestyles?  We need to be realistic

4. “HOW TO DE-JUNK YOUR CHILD” A guide to healthy eating The Times, Monday 13 th June 2005

6. Limitations of Gi  Some confusion over definition –Requires “available carbohydrate” –Alternative ingredients –Need to consider “relative glycemic response”

7. Limitations of Gi  Some confusion over definition –Requires “available carbohydrate” –Alternative ingredients –Need to consider “relative glycemic response” –Origin – diabetes –We like numbers

8. Gi / GL in Context  Major dietary health concerns:  Obesity  Salt  …

9. Gi / GL in Context  Major dietary health concerns:  Obesity  Salt  …  Sugar –All mono and di-saccharides Glucose, sucrose, lactose, fructose, maltose… –FSA end of June…

10. Gi / GL in Context  Economic factors –Sugar regime changes –Sugar will become cheaper in the EU –High sugar foods will become cheaper –“Junk Food Tax” generally regarded as tax on the poor –Sugar replacers add cost … and value!

11. WHO Dietary Guidelines  Diet, Nutrition and Prevention of Chronic Diseases (2003) http://www.who.int/dietphysicalactivity/pub lications/trs916/intro/en/

14. WHO Guidelines  Reduce calories  Increase fibre and reduce added sugars

15. WHO Guidelines  Reduce calories  Increase fibre and reduce added sugars  And so reduce Gi / GL

16. Possible Approaches  Make products sugar free  Add bran to everything  Or…

17. Possible Approaches  Make products sugar free  Add bran to everything  Or… –Sell in smaller units –Make stripped down “nothing added” version

20. What are the real opportunities?  Need to combine enjoyment and health – or at least make tasty foods healthier  Many food ingredients exist to make this possible

21. What are the real opportunities  Sugar replacement / reduction –Sugar alcohols / polyols E.g. Maltisorb® maltitol from Roquette –Soluble fibres E.g. Nutriose® from Roquette  Remember intense sweeteners only replace sweetness

22. Using Polyols  Claims possible –Reduced sugar –No added sugar –Sugar free –Reduced calorie  Polyols are all “very low” Gi (<40)

23. H2H2 MALTOSE MALTITOL O CH 2 OH HO OH O CH 2 OH OH O O CH 2 OH HO OH O CH 2 OH OH CH 2 OH Maltitol

24. Nutriose® FB 06  A highly soluble food ingredient –NOT an additive  Is a wheat dextrin –Carefully selected fraction –Labelled as “wheat dextrin” –A soluble fibre –85% fibre (AOAC 2001-03)

25. NUTRIOSE® FB 06 - Digestion Hydrolyzed Fermented Mouth & stomach 100 % ingested Small intestine Large intestine Faeces 10-15 % excreted 75 % 10-15 % Source : E.G.H.M. VAN DEN HENVEL, TNO N.L. Slow & progressive absorption NUTRIOSE ® FB 06 is very well tolerated

26. Benefits of Nutriose ® FB  For the consumer… –Clean tasting –High amounts can be tolerated –Low calorie value (2 kcal /g) –Safe for teeth –Low glycemic index = 25% –Clean labelling

27. Benefits of Nutriose ® FB  For manufacturers –Very easy to use Easy to dissolve Non-hygroscopic –Very stable Survives extremes of food processing Low pH / long shelf life stable –Clean labelling

28. Chocolate  Work done at LFI  Sucrose replacers – all sugar free chocolates  Glycemic responses measured

29. Source: LFI (2005)

32. Real Opportunities  Sugar reduction with polyols –Use as bulking agents, not sweeteners To achieve reduced sugar - in conjunction with soluble fibres –POLYOLS PRIMARY FUNCTION IS NOT TO SWEETEN!

33. Maltitol as a bulking agent

34. Summary  Gi / Gl is complex  Food still needs to taste good –Indulgence and health  A wide palette of ingredients is available  Talk to us! http://www.maltitol-maltisorb.roquette.com/