Glycaemic index

Glycaemic index, sustained energy release and glycaemic response to foods have become a major focus in the food & beverage industry. Substantial scientific evidence supports the fact that food products with a low glycaemic index (GI) and reduced glycaemic and insulinaemic responses can be beneficial in the prevention and treatment of a number of chronic diseases. As a result, increasingly manufacturers want to understand and measure the glycaemic index of their products and monitor the glycaemic response to them. This can assist in helping them make evidence-based health claims about their products.

The glycaemic index (GI) is a ranking of carbohydrate-containing foods on a scale of 0-100, and is based on the extent to which they elevate blood sugar levels. We offer expert analysis of a range of product matrices, and have assisted numerous companies in the successful completion of the product development process.

Leatherhead’s GI capability comprises:

  • Experienced dietitians, nutritionists and researchers with degrees and masters in nutrition and members of Association of Nutrition
  • Dedicated nutrition suite facilities for finger prick testing for glycaemic index and glycaemic response testing

Our solutions focus on key customer needs; in particular, quality assurance, due diligence, troubleshooting and compliance with legal standards.

We also carry out testing to determine available carbohydrate content, insulin response or various other metabolic markers. The GI testing service is supported by a comprehensive in-house nutrient analysis service, product reformulation, labelling consulting and ingredients expertise.