Products containing high quality, fructose-richfruit ingredients are in an ideal position to take advantage of a surge in positive noise around low glycemic index (GI) diets and slow-release energy, according to Taura Natural Ingredients.

Taura has recently conducted independent GI testing of two of its biggest sellingURC fruit ingredients. These confirm that both ingredients register as low GI – a measure indicating that they release energy slowly into the bloodstream, which can help to keep hunger at bay and assist in controlling blood glucose levels.

Human nutrition researchers at the University of Otago in New Zealand recorded scores of below 45 for Taura’s JusFruit URC Apple Strawberry and JusFruit URC mixed berry ingredients and ready-to-eat fruit snacks. Low GI foods must register a score of less than 55.

The timing of the results couldn’t be better, with momentum gathering to support the benefits of a diet rich in low GI foods. At a recent summit in Italy, held on 6-7 June 2013, a group of leading nutrition scientists came out in support of the GI as a reliable measure of the effect a food has on blood sugar levels.

At the event – the International Scientific Consensus Summit on Glycemic Index, Glycemic Load and Glycemic Response – the nutritionists said low GI foods could be helpful in weight management programmes and reduce the risk of people developing type 2 diabetes and heart disease, and called for GI ratings to be included on labels.

In a separate development, the European Commission has adopted into law an EFSA-approved health claim that "Consumption of foods containing fructose leads to a lower blood glucose rise compared to foods containing sucrose or glucose".

A condition of using the claim is that the sucrose or glucose content in the product in question should be at least 30% lower than in a comparative product – an outcome that is achievable using Taura’s URC fructose-rich fruit ingredients.

Peter Dehasque, CEO of Taura Natural Ingredients, said: "We’re witnessing a perfect storm of science demonstrating both that low GI diets are beneficial and that some fruit ingredients are low GI foods. In combination, these factors highlight that high quality fruit ingredients are at the vanguard of the GI revolution and poised to play a key role in how it shapes nutritional thinking over the coming months and years."