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Coming soon: Noodles that help you manage your weight

Publication Date : 11-07-2012

 

SINGAPORE: The world's first low glycemic index (GI) oriental noodles will hit the shelves here in six months. They come off the assembly lines of Jia Jia Wang Trading, a Singapore food manufacturer, which is taking part in a government programme encouraging the development of food items with additional health benefits beyond basic nutrition. The GI is a measure of how quickly carbohydrate-containing foods raise a person's blood glucose level. Foods with low GI, such as Jia Jia Wang's noodles, break down more slowly during digestion, keeping one full longer and helping in weight management. Singapore has introduced the Finest Food Programme run by the Health Promotion Board (HPB), which runs a one-stop resource hub for local food manufacturers, and, together with Spring Singapore, provides grants to local companies to come up with food products that lower the risk of obesity, high blood pressure and diabetes.

 

The world's first low glycemic index (GI) oriental noodles will hit the shelves here in six months.

They come off the assembly lines of Jia Jia Wang Trading, a local food manufacturer, which is taking part in a government programme encouraging the development of food items with additional health benefits beyond basic nutrition.

The GI is a measure of how quickly carbohydrate-containing foods raise a person's blood glucose level. Foods with low GI, such as Jia Jia Wang's noodles, break down more slowly during digestion, keeping one full longer and helping in weight management.

Jia Jia Wang's representatives were present yesterday at the first symposium held under the banner of the nine-month-old Finest Food Programme run by the Health Promotion Board (HPB).

'Finest' stands for Functional, Innovative, Nutritious, Effective, Science-based and Tasty.

Under this programme, the HPB runs a one-stop resource hub for local food manufacturers, and, together with Spring Singapore, provides grants to local companies to come up with food products that lower the risk of obesity, high blood pressure and diabetes.

This year, the programme is focusing on developing foods with low GI and those fortified with Omega-3 fatty acids, which lower the risk of heart disease.

The sale of healthier foods produced under this programme has improved: That of low-sodium salt has gone up 15 per cent; and the production of wholegrain noodles has quadrupled since last year.

By 2015, the HPB aims to have local firms develop at least 30 healthier food prototypes, and have 3,500 products carry the 'Healthier Choice' symbol.

 

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