Alchemy Foodtech Pte. Ltd.

Stopping the Diabetes Epidemic

© 2015 by Alchemy Foodtech Pte. Ltd.

Alchemy Foodtech Diabetes
 

Glycemic Lowering Technology

 Our patent pending glycemic lowering technology, 5ibrePlus™, is designed to lower the GI of traditionally high GI refined carbohydrates, such as white rice, bread and noodles, without changing the taste, texture and colour of the food. In addition to lowering GI, just 15g of 5ibrePlus™ will provide 25% of suggested daily requirement. 

For Refined White Rice

Jasmine rice and Japonica (japanese type) rice are high GI refined rice loved and frequently consumed by majority of the people in Southeast Asia and East Asia. In Indonesia and China, the rice consumption is 37.6 Million metric tons and 144 Million metric tons respectively n 2017. Unfortunately, the Asian phenotype is genetically more predisposed to getting diabetes, and the high GI nature of Asian's favourite staple only serves to worsen the problem. In fact, WHO announced that "one in three of world's adults with diabetes is in China".

Adding just a single digit percentage of 5ibrePlus™ to refined Jasmine or Japanese white rice reduces the GI from a high to medium value. The extend of GI reduction is dependent on quantity dosage of 5ibrePlus™. Our sensory evaluation performed at National University of Singapore (NUS) showed that there is no significant taste, texture and appearance difference between regular Jasmine rice and Jasmine rice fortified with 5ibrePlus™.

If you are a rice producer/ trader/ importer/ distributor and would like to work with us to add 5ibrePlus™ to your rice, please contact us here.

 

For White Bread and Buns

As a staple in the west and increasingly the east, more and more people are consuming breads as a meal or a snack. However, bread type differ greatly in different countries. In Europe, medium GI breads such as sourdough, rye, whole wheat, nuts and grain breads are commonly eaten. However, in USA and Asia, soft refined white bread is the top favourite. Soft refined white bread are nice and fluffy, but they are of high GI of about 71. 

Surprisingly to many, whole meal bread, despite containing wholegrain, is not low GI but has a high GI similar to white bread. This is because the dietary fibres present in wholemeal breads are finely ground, and hence does not help to lower the GI of the bread. If you're diabetic, it is best to buy breads that are certified Low GI or has the GI rating stated for an informed choice.

In Asia, steamed buns are also commonly consumed. These buns are made from refined wheat flour similar to breads, but they are steamed not baked. Steamed buns have a very high GI of 88.

5ibrePlus™ can be incorporated into refined wheat flour for baked breads or steamed buns to reduce the glycemic index, without changing the appearance, taste and texture.

If you are a bread or bun manufacturer/ producer or in the line of bakery/ chinese dim sum and would like to work with us to add 5ibrePlus™ to your product, please contact us here.

 

For Noodles and Pasta

Noodles and pasta are another category of staples that are eaten widely. Depending on the noodle type, noodles have a range of medium to high GI. High GI noodles include rice noodles and wheat noodles. For example, fresh wheat noodle has a GI of 82 and brown rice pasta has a GI of 92. Incorporation of 5ibrePlus™ in the flour mix can help to reduce the GI of these high GI noodles or pasta.

If you are a noodle/ pasta manufacturer or producer and would like to work with us to add 5ibrePlus™ to your product, please contact us here.