A ‘better for you’ icing sugar is now available to home chefs and fans of baking, under the successful LoGiCane brand, which launched the world’s first low glycemic index (GI), all-natural sugar in 2009.

The new CSR LoGiCane Low GI Soft Icing Mixture has been developed by Horizon Science and Sugar Australia and will be distributed through leading supermarkets.

This expansion to the LoGiCane range highlights manufacturer and retailer response to increasingly ‘health conscious’ consumers. The LoGiCane innovation provides a healthier choice in the sugar category.

LoGiCane Low GI Soft Icing Mixture has a GI of 53 compared to regular icing sugar with a GI of 67. A growing body of research attests to the benefits of low GI diets in assisting in the fight against obesity, diabetes, weight management and other lifestyle diseases 1-6.

Russell Abotomey, GM Sales and Marketing at Sugar Australia said, “We’re continually seeking ways to innovate the category and the addition of CSR LoGiCane Low GI Soft Icing Mixture to our ‘Better For You’ Range is a great way for Sugar Australia to provide more choice to our customers in home baking.”

CSR LoGiCane Low GI Soft Icing Mixture can be used as a direct replacement in baking recipes. It is 100% natural and retains a number of beneficial phytochemicals that help to maintain healthier blood glucose levels.

“The expansion of the LoGiCane range into baking applications confirms the strength of the brand and satisfies the increasing consumer need for healthier food options,” said Becky Hyde, Chief Marketing Officer at Horizon Science.

CSR LoGiCane has been independently tested and certified by the Glycemic Index Foundation Australia. It is available in a 500g pack in Coles and selected independents supermarkets national from December 2011.

GRAS (Generally Recognized As Safe) status has been self-affirmed by Horizon Science for Benecarb™, a molasses-based ingredient which has been proven to lower the blood glucose response of a range of food products, including sugar, using an entirely natural ingredient.

An independent scientific panel of experts, headed by James Heimbach, PhD and President JHeimbach LLC., evaluated Benecarb™.

“This panel has individually and collectively reviewed the information and unanimously concluded that there is no evidence that demonstrates, or suggests reasonable grounds to suspect a hazard to the public health when Benecarb™ is used as intended,” said Heimbach.

A derivative of sugar cane molasses, Benecarb™ is intended to be added to carbohydrate-containing foods as a functional ingredient. Categories in which it is most applicable include sweeteners/sugars (beet, sugarcane), cereals and cereal products (biscuits, bars, ready- to-eat cereals), beverages (soft drinks, energy drinks, juices), meal replacers (dairy and non-dairy based), preserves and confectionary (candy and chocolate bars), ice-cream, and cakes.

The ingredient has already been used to lower the blood glucose response of natural sugar and has established a solid market position in Australia, where under the LoGiCane brand, it makes up 10% value share of the raw sugar market.  Also available in New Zealand and Hong Kong at retail, Benecarb™ is the active ingredient sprayed onto sugar cane crystals, resulting in retention of natural polyphenols and minerals as well as reducing the Glycemic Index (GI) from 65 for regular table sugar to 50 for LoGiCane.

“Achieving GRAS status for Benecarb™ creates a significant commercial opportunity for Horizon Science to license its patented ingredients to food and beverage manufacturers who are seeking to improve the nutritional health profile of their products,” said Ashok Dhanrajgir, CEO Horizon Science.

“The scientific support for this entirely natural ingredient, which has the ability to positively affect blood glucose and insulin levels, provides a very real potential solution to lowering obesity and diabetes rates worldwide,” he concluded.

Scientific Evidence

Benecarb™ is produced from sugar cane molasses by a fractionation process. No chemical process is used to produce this substance, and thus Benecarb™ components are all present with no chemical alteration in the molasses from which it is produced. Benecarb™ has an ORAC value over three times that of green tea providing a high source of natural polyphenols and antioxidants.

Horizon Science has welcomed acclaimed biologist Professor David Sinclair to its impressive Board of Directors. Coinciding with the appointment of new Chairman, Peter Amon, plus Dr. Gunnar Weikert and Dr. Ajai Puri as Directors, the emerging bio-tech company is demonstrating a clear commitment to continuing to achieve scientific and commercial success.

A Professor at Harvard Medical School, Sinclair is recognized for his advances in understanding the role of sirtuins in disease and aging and pharmacological agents such as resveratrol. Notably, Sinclair co-founded pharmaceutical company Sirtris in 2004 to develop medicines for diseases of aging which sold to GlaxoSmithKline in 2008 for $720m.

Ashok Dhanrajgir, CEO believes the senior additions to the team will enable Horizon Science to achieve its goals of addressing global health issues through the application of natural science.

“David, Peter, Gunnar and Ajai bring a depth of experience across food and pharmaceutical to our business. Their commercial acumen and networks will increase the rate at which Horizon Science’s patented technologies are licensed by food and healthcare manufacturers,” he said.

Peter Amon joined forces with Horizon Science following 20 years experience managing iconic global brands like Knorr, Lipton and Philadelphia and having worked in various leadership roles for Unilever and Kraft Foods in Europe, the US and Asia.

“The opportunity to join an organization that offers best-in-class leadership and technology and that has already proved its competitive edge with a commercial success like LoGiCane inspires me,” said Amon.

“Securing David Sinclair to contribute to our Board of Directors and our Scientific Advisory Board is a significant achievement which will generate interest from manufacturers and the industry,” he concluded.

Founder of Inventages Dr. Gunnar Weikert comes from a strong background in life science with proven capability in closing bio-technology deals with major pharmaceuticals. His appointment underscores the commitment and support that Horizon Science continues to enjoy from its lead investor.

Food science specialist Dr. Ajai Puri brings strong medical nutrition experience to the company, based on his 22 year career with The Coca-Cola Company in the US, in addition to leadership in R&D for organizations within the nutrition sector.

Horizon Science’s Board of Directors now totals seven. In addition to CEO Ashok Dhanrajgir and the four newly appointed Board members, it includes the co-founder of BioPacificVentures Dr. Andrew Kelly and corporate advisor Ross Dobinson.

With commercial headquarters in Melbourne, Victoria, Horizon Science’s most high profile achievement to date is the launch of LoGiCane, the world’s first low GI sugar, in 2009. Certified by the Glycemic Index Foundation, LoGiCane is distributed under license through Sugar Australia.

Most recently, Horizon Science has made significant advances with trials of a patented weight management extract, which has potential to impact growing obesity rates. Strong scientific studies confirming fat and weight reduction have already been achieved in animal trials.

Published by Voxy.co.nz

Chelsea Sugar will today bring LoGiCane, the world’s first all-natural low glycemic index (GI) cane sugar to New Zealand. Low GI foods are slower to digest, metabolise and absorb, providing longer lasting energy and increasing satiety.

With diabetes and obesity on the rise in New Zealand, the advent of a low GI sugar will provide consumers with a healthier choice without compromising on taste or texture.

LoGiCane can be used in exactly the same way as regular sugar for baking, cooking and for sprinkling on cereal but with a significantly lower GI , making it easier for New Zealanders to achieve a low GI diet.

Dr Alan Barclay of the Glycemic Index Foundation believes that replacing white refined sugar with a healthier low GI sugar alternative could have significant benefits for public health.

“There is increasing evidence that a low GI diet helps to reduce hunger, prolong physical endurance and aid weight loss,” says Dr Barclay. “A low GI diet can also improve diabetes management and reduce the risk of developing type 2 diabetes.”

LoGiCane was developed by Horizon Science, an Australian Research and Development company and has been independently tested and certified by the Glycemic Index Foundation.

LoGiCane is made from 100% sugar cane grown in Mossman, Queensland and retains more of the natural antioxidants, found in sugar cane. It is fully substitutable for traditional white refined sugar and has no chemical additives, artificial colours or preservatives.

“Traditional refining of raw sugar removes the majority of bio-active phytochemicals. Retention of these phytochemicals in the sugar reduces the amount of glucose absorption,” says Dr Jason Smythe, Senior Vice President and Global Head of R&D, Horizon Science.

“We have applied the science to effectively retain the best of what nature intended in the sugar,” he says.

Funded by the Australian Federal Government and Queensland State Government of Australia, New Zealand-based BioPacific Ventures and Swiss based Inventages LLC, LoGiCane was successfully launched into Australia in March 2009.

A partnership between Horizon Science and New Zealand Sugar, under the Chelsea brand, makes New Zealand the first market outside Australia to benefit from the innovation. Discussions are currently underway with international food manufacturers about the potential of using LoGiCane as an ingredient in other foods.

LoGiCane is now on supermarket shelves under the Chelsea brand RRP $2.99 for 500 gram pack.

Horizon Science has won the Sugar Research and Development Corporation’s 2009 Innovation Award. The selection criteria for this award are:

• An innovative solution to a complex problem that is transferable and outperforms current practice.
• The significance and magnitude of the benefit to the Australian sugarcane industry.
• The extent of teamwork and collaboration undertaken to achieve results.

 

Dr Frikkie Botha, Executive Director of SRDC stated:

“Horizon Science, took out the Innovation Award honour for their involvement in producing the world’s first all natural low glycemic index (GI) cane sugar.”

“The selection panel all agreed that the excellent industry collaboration and team work led by scientists Dr Barry Kitchen and Dr David Kannar, has resulted in an innovative alternative for consumers requiring low GI food products”, Dr Botha said.

The glycemic index (GI) is a way to rate carbohydrates according to how quickly they are absorbed and raise the glucose level of the blood.

Carbohydrates with a low GI (55 or less) make the body’s blood glucose rise slowly and fall gently over a longer time, a positive benefit to health and a particular benefit to groups such as diabetics who need to regulate their blood glucose levels.

“The research group discovered by adding polyphenols back in to the sugar the glycemic index of sugar is reduced from 65 to 50. At this low GI value, sucrose becomes a truly low GI product.

“Although the new product has a significantly lower GI value the method used does not alter the sweetness and other function properties of ordinary sugar”, Dr Botha said.

Introducing Blogicane… the blog spot for all things LoGiCane!

                  Visit Blogicane here

Blogicane is a portal into the human side of the world’s first low GI cane sugar, LoGiCane. Blogicane will feature contributions from staff and key partners of the LoGiCane trademark owner, Horizon Science, and may range from technical subjects to fun facts about some of the people behind LoGiCane.

Comments and feedback are welcome any time.

Article by Pete Maletto
President & Senior Food Scientist – TM Food Consulting

 

According to the Food Marketing Institute, Arlington, VA, almost 70% of Americans are making foods a major part of their preventative lifestyles, while nearly a third are using them to treat and/or manage a preexisting health condition. More specifically, 36% are trying to reduce the risk of developing a health condition; 30% are following a doctor’s advice; and 25% are managing a specific condition on their own.

Today, consumers are armed with health information at their fingertips, giving them the ability to analyze and decide for themselves from a dietary aspect which prevention techniques can help them achieve a greater sense of wellness. This has been critical to the growth of functional foods.

Demographics also play an important role. As the population of Baby Boomers continues to swell dramatically, the demand for condition-specific foods will skyrocket. Health issues such as high cholesterol, high blood pressure, osteoporosis and diabetes have created a need for functional foods that provide healthy support for these conditions.

 

 

Mood & Memory Enhancement Ingredients

As consumers move away from anti-psychotic medications, many are entertaining the use of nutritional ingredients instead. On the mood enhancement front, amino acids such as L-phenylalanine and L-tyrosine are becoming popular for their ability to boost the amount of “feel good” amines in the brain. And both aminos have been widely studied for their mood enhancement properties.

In the body, phenylalanine is converted into tyrosine, which in turn is converted into L-dopa, norepinephrine and epinephrine, three key neurotransmitters (signals between nerve cells). Because some antidepressants work by raising levels of norepinephrine, various forms of phenylalanine have been studied as a possible treatment for depression. In addition, focus, memory and reaction speed are often enhanced when using these amino acids with choline derivatives, which increase the memory neurotransmitter acetylcholine.

Choline and acetylcholine enhancers, such as phosphatidylserine (PS), help nerves and muscles contract; they also improve memory related activities and prevent central nervous system fatigue. One example of a GRAS (Generally Recognized As Safe) version of phosphatidylserine is Lipogen, which is produced through a unique and patented “food friendly” process. Utilizing these compounds in correct and efficacious amounts may prove tricky, however, as stabilizer usage is critical with regard to processing and pH, both of which have direct effects on shelf-life stability.

Stress & Anxiety Reduction Ingredients

With today’s stress levels at an all-time high, more consumers are looking for beverages that can help slow the pace of their hectic lifestyles, as opposed to energy drinks, which help speed them up. At the center of this movement is an ingredient called GABA (gamma aminobutyric acid), which according to some experts can literally help consumers apply the brakes and slow down.

But GABA’s ability to cross the blood-brain barrier is limited, which is why many manufacturers count on indirect stimulators of GABA, such as Taiyo’s Suntheanine (L-theanine) or Phenylbut (2-phenyl-GABA), which both have the ability to cross the blood-brain barrier—these work much in the way Xanax or Valium would, but without the side effects.

Herbs such as valarian root, chamomile and hops also possess GABA-inducing properties. Further, adrenal tonics, such as schizandra and ashwagandha, also assist in tonifying the adrenals and reducing adrenalin-induced, stress-related cortical processes.

Jones Soda’s is among the first in the U.S. to enter the market with a “relaxing” drink containing GABA, backed by well-known alternative medicine physician Dr. Michael Murray.

Weight Loss Ingredients

The U.S. weight loss market is projected to reach $69 billion by 2010. Currently the category is undergoing a sea change, as consumers shift from dieting and weight loss programs to managing weight via smaller portions, specific food restrictions, and light/low-fat and super-satiating foods. The latter trend has many companies developing beverages and different delivery systems utilizing ingredients that help consumers feel fuller longer.

While many brands still utilize the stimulant route to speed up metabolism, some are branching out into fats. Some of the ingredient players in this regard include sesame lignans, conjugated linoleic acid (CLA), and the newest kid on the block, fucoxanthin. Fucoxanthin, a natural carotenoid found in edible seaweed, possesses strong thermogenic and visceral fat reducing properties, and has been shown to support a normal metabolic rate and contribute to healthy weight management.

Intestinal Health Ingredients

As the statistics for Irritable Bowel Syndrome (IBS), Crohn’s disease and other inflammatory bowel disorders continue rising, the demand for products that promote optimal intestinal health will likely parallel this trend. Probiotics, a term few people were familiar with a few years ago, now ranks among the top five foods that people say they want to add to their diets, according to the NPD Group, a Chicago, IL-based company that tracks consumer trends. Despite the growing popularity and willingness to pay more for probiotic foods, however, most people still don’t know exactly what probiotics are, even though they do want to prevent much-publicized bowel diseases.

Some of the more complete intestinal health products contain prebiotics, which, along with probiotics, offer a “synbiotic” approach to intestinal health. Prebiotic fibers such as FOS (fructooligosaccharides) and/or inulin (from chicory root) help feed probiotic bacteria, making them more potent and functional. Inulin continues to gain popularity in a number of functional areas related to gastrointestinal health. In one published study, entitled “Synbiotic Control of Inflammation and Infection in Transplantation,” Stig Bengmark, MD, PhD, from the Department of Hepatology and Surgery, University College of London (UCL), stated that synbiotics “have proven effective to reduce inflammation and infection and stimulate the immune system.”

Some experts believe American culture has gone too far in its war against germs. “There’s an invisible epidemic of cellucide,” said Paul Yanick, PhD, research director of the American Academy of Quantum Medicine. “Clearly, manmade chemicals and pharmaceuticals are killing off our commensal cells at alarming rates, making us woefully deficient in synbiotic nutrition.” (For more coverage of the latest in prebiotics and probiotics, see page 30.)

Beauty Food Ingredients

Beauty beverages that offer benefits such as reducing wrinkles from within are hot right now. These products offer a lot of advantages due to the non-disease beauty claims that can be used and the ease of formulation of the applicable ingredients. Some formulations focus on enhancing and preserving collagen production by utilizing several fat- and water-soluble antioxidant nutrients, while tightening muscle with acetylcholine precursors.

Several foods contain substances that stimulate collagen production naturally. Wakame, for example, is an exotic kelp, which has been used as a food additive and nutritional supplement in Japan for years. It contains hyaluronan, which is responsible for bringing together cells and tissues, especially in the skin.

Naturally, point-of-purchase packaging is key in this area. Some beverages making beauty claims have very exotic presentations, similar to actual cosmetics. It is predicted that this category could see tremendous growth in the next three to five years.

Performance & Sports Nutrition Ingredients

As the fitness industry grows, with more consumers focusing on the importance of exercise and resistance training, the international market for performance foods and drinks has witnessed sales increases of more than 50%. Over a five-year period, this market has generated nearly $20 billion in sales, led by strong growth in performance drinks, particularly energy drinks, sports waters, amino acid drinks, protein drinks and specialized carbohydrate drinks.

As exercise recovery technology continues to improve with regard to specific functionalities, nitric oxide (NO) producing drinks continue to be all the rage. These drinks utilize amino acid technology, which has been clinically shown to increase blood flow and provide a workout boost that promotes vascularity and immediate increase in muscle size volume.

Some of the amino acids used in these formulations include L-arginine, along with citrulline and other vitamin/mineral co-factors. While powders containing these ingredients are popular, ready-to-drink formulations are grabbing most of the attention in this area.

The category, dominated by the simplicity of Gatorade, will undergo serious changes during the next three years as athletes and fitness enthusiasts start looking for the next best thing.

Joint Health Ingredients

Joint health is really starting to gain more traction in the marketplace, mostly driven by Baby Boomers. Unfortunately, companies that attempted to launch a joint health functional food or beverage even a few years ago were ahead of their time—the market just wasn’t ready.

Few health issues affect as many people as joint pain. In fact, a recent report estimates that 21% of the adult population suffers from some form of joint-related pain. And that number is expected to rise even higher as Baby Boomers age. In fact, by 2030 almost 67 million people will suffer from joint problems.

Many of today’s joint health beverages contain glucosamine and chondroitin. Glucosamine and chondroitin are naturally present in the human body and contribute to the formation of proteoglycans, which are crucial to the maintenance of healthy cartilage. Osteoarthritis and joint damage caused by everyday wear and tear degenerate and thin articular cartilage, reducing its ability to resist the forces of everyday activity.

Research has shown that oral supplementation of proteoglycan precursors leads to articular cartilage repair, resulting in significant reductions in pain and stiffness, better than or equal to ibuprofen (e.g., NSAIDs). There is also evidence to suggest that glucosamine maintains joint space, increasing function and flexibility.

Regenassure is a patented, non-shellfish form of glucosamine (the only one that has GRAS affirmation), which can be used in foods and beverages. This allows manufacturers to avoid placing the “contains shellfish” allergen statement on product labels.

Other innovations addressing joint inflammation include herbal extracts that have the ability to lower COX-2 inflammatory enzymes. Ingredients that apply here include ginger, turmeric and rosemary, all of which have been shown in clinical studies to reduce the enzymes that cause inflammation.

Energy Ingredients

For the last several years, energy drinks have lit up the convenience store industry’s beverage category, triggering double-digit sales growth and unflagging profit margins.

While the energy drink category accounts for more than 18% of total convenience-store packaged beverage sales, according to Nielsen Co. data, the powerhouse category is exhibiting signs of fatigue. While a slowing pattern is occurring, however, the energy drink market is still predicted to grow 15% in 2009.

Energy drinks have experienced an explosive several years. In terms of sales, energy drinks saw a 40% increase in 2006, and grew another 30% percent in 2007, according to Convenience Store News 2008 Mid-Term Forecast Study, which was released last August. In 2008, energy drink sales increased about 20%, according to market research firm Mintel International, Chicago, IL.

Most recently, FDA voiced concern over the continued overuse of caffeine by energy drink manufacturers. In fact, recent reports to U.S. poison control centers of caffeine abuse showed numerous bad reactions to energy drinks.

In a 2008 survey of 496 college students, 51% reported consuming at least one energy drink during the last month. Of these energy drink users, 29% reported “weekly jolt and crash episodes,” while 19% reported heart palpitations from drinking these concoctions.

To add some perspective, a regular 12-oz. cola drink has about 35 mg of caffeine, while a 6-oz. cup of brewed coffee has 80 to 120 mg of caffeine. Because many energy drinks are marketed as “dietary supplements,” the limit FDA requires on the caffeine content of soft drinks—71 mg per 12-oz. can—does not apply. As a result, the caffeine content of energy drinks can vary widely, from 100 mg to more than 500 mg.

Prompted by these recent issues, companies are searching for other ways to provide energy, mostly by using less caffeine and amino acids, plus non-stimulant herbal extracts that help the adrenals cope with the amount of caffeine used in the drink.

Either way, in the next few years the industry will likely witness some regulation of energy drinks in terms of caffeine content and can volume.

Superfoods & Antioxidant Ingredients

As consumers continue to search for healthy alternatives to sugary colas and juices, an exploding category encompassing antioxidant, anti-aging type beverages and foods has emerged. Acai berry juice, green tea, blueberry, black cherry, noni, pomegranate, goji and cranberry juice are all benefitting from this trend.

Health benefits from this class of compounds occur when the amount of oxidative stress (free radicals) in the body is neutralized by antioxidants. Free radicals represent a class of damaging substances that are continuously being produced in the body. When a person does not consume foods, beverages or supplements that contain antioxidants these free radicals can begin to build up in the body’s system and cause numerous toxic effects.

One tricky aspect when formulating beverages with antioxidants is providing stability through processing and shelf-life. Free radicals are sometimes generated during the bottling process, so formulators should add antioxidant ingredients last in order to reduce the amount of oxygen introduced in the blending of the formulation. Other stability antioxidants like rosemary can help to offset the amount of hydroxyl radicals that cause instability. Also, using specific mineral donors can increase stability of the pH and further benefit antioxidant stability.

Blood Sugar Management Ingredients

With diabetes and obesity at record levels among adults and children, dietary methods used to control blood sugar levels have become very important to these groups. Maintaining blood sugar levels can be achieved by eating foods and beverages that are low glycemic. Very briefly, the glycemic index (GI) ranks carbohydrates according to their affect on blood glucose. Choosing low GI carbs—the ones that produce only small fluctuations in blood glucose and insulin levels—is crucial to reducing the risk of heart disease and diabetes, as well as inducing sustainable weight loss.

Unfortunately, using the GI can be complicated. Several factors and characteristics influence a food’s glycemic response. In starchy foods, this includes the amount of carbohydrates, type of monosaccharide and starches, starch-nutrient interaction or physical entrapment, type and level of resistant starches, degree of starch gelatinization, protein content, fat content and dietary fiber (which can inhibit or decrease the rate of carbohydrate absorption).

Confounding factors aside, it’s best to formulate with ingredients that have or contribute to a low GI. In general, this means avoiding high levels of “glycemic carbohydrates” (i.e., ingredients high in sugar), and paying particular attention to glucose, and high starch, especially amylopectin and white flour, or any other compound that easily converts to glucose. Using fructose (not high fructose corn syrup) as a replacement to sugar is a great low glycemic alternative, as fructose needs to be converted by the liver first and then converts slowly to glucose.

Effectively cross-marketed to the nation’s more than 20 million diabetics as well as consumers interested in other wellness areas such as energy and weight loss, low glycemic fare is making its mark with products that go one step beyond no- and low-sugar.

While low glycemic foods have yet to penetrate the mainstream market in large numbers, look for them to make significant progress in the next five years. Data from Packaged Facts, New York, NY, indicate that low glycemic sales will continue to soar at a compound annual growth rate (CAGR) of more than 45% through 2011, with sales touching $1.8 billion.

The Future

If history is any indication, functional foods should continue their positive trajectory in the U.S. If there are any doubts, think back to Japan in the early 1990s. During this time, the country’s functional food market was still embryonic, as it endured its “lost decade,” a financial crisis that led to 10 years of little or no growth. Yet for nutrition and health in Japan the 1990s was anything but a lost decade. By 2001, the combined retail value of supplements and functional foods was more than $23 billion. The economy went down and nutrition went up. We will most likely witness the same type of scenario here in the U.S. during the next several years.

About the author: Pete Maletto is president and senior food scientist at PTM Food Consulting, Long Branch, NJ. With over 20 years experience in beverage, dietary supplement and food development, the company has the expertise to make products that have an efficacious and functional purpose. PTM Food Consulting can be reached at 888-736-6339; E-mail: ptmfood@mac.com; Website: www.foodconsultant.biz.

 

Published by GI News

A low GI sugar made from 100% sugar cane is now available for those who like a little sweetness in their life – or in their tea or coffee. The new sugar has the same taste and colour as regular sugar and can be used in baking in the same way, but because of the innovative manufacturing process (raw cane sugar is sprayed with a molasses extract, a natural by-product of sugar cane manufacture), it retains most of the nutrients from the sugar cane, like minerals and antioxidant polyphenols. The GI Foundation has certified LoGiCane™ as a healthier low GI choice within the sweetener category.

Added sugars and high sugar foods like jam, marmalade and syrup are among the top five contributors of glycemic carbohydrate in the Australian diet, and this is similar in the US and the UK. We know from dietary modelling that substituting LoGiCane™ (GI 50) for regular sugar (average GI 65) will lower the GI of the diet of older Australians by approximately one percentage point – and help reduce the GI of the Australian diet from its current high 55–60 down to around 45. We know from research that the average GI of your daily diet needs to be around this low level to reduce the risk of developing chronic disease including type 2 diabetes and heart disease.

What about the calories? The jury is still out on this one. There is some early evidence that Logicane™ has less kilojoules/Calories, and is less likely to cause tooth decay than regular sugar (due to its polyphenol content), but more research is underway to confirm this.

Does this mean you can have more sugar. Not at all. Horizon Science (the research group behind LoGiCane™) and the GI Foundation fully back current dietary guidelines that recommend only moderate consumption of added sugars as part of a balanced healthy diet. LoGiCane™ with its low GI is simply a better choice for your long-term health that should be used instead of regular sugar in (let me repeat) moderate amounts.

What’s moderate consumption? About a teaspoon of sugar in a cup of tea or coffee, a couple of teaspoons on a high fibre, low saturated fat breakfast cereal, or a tablespoon or so in a baked product like a fruity muffin. The total should be no more than about 6–10 teaspoons a day which includes all sources of refined sugar you consume – what’s already in the foods you eat as well as what you add yourself.

LoGiCane™ is currently available in Australia and NZ.

Published by FOOD Magazine

CSR, in partnership with Horizon Science, have used innovation and world first technology to develop a range of sugar that’s ‘Better for You’.

CSR sugar’s Better for You range consists of a natural Low GI cane sugar, CSR LoGiCane and is accompanied by CSR Smart and CSR Organic.

According to the company, CSR LoGiCane represents a step forward in sugar innovation.

CSR sugar has worked with Horizon Science to purify the phytophenols – a group of naturally occurring chemicals found in sugar cane molasses – to naturally increase sugar’s resistance to digestion.

CSR sugar marketing manager, Esh Ediriweera, said the innovation was an extremely exciting development for the company and demonstrates an important step forward for the sugar industry.

“People enjoy moderate sugar consumption but are increasingly looking for healthier options. The Better for You range has been developed in response to this demand.

“We’ve been in the sugar business for more than 150 years. During this time, CSR has been responsible for many developments within the industry. We are very excited to launch the Better for You range, and in particular to be the first to develop a low GI cane sugar,” Ediriweera said.

He said consumers can be assured that the range will have the same sweet taste, while feeling confident that it’s the healthier way to enjoy sugar.

Horizon Science’s Chief Scientific Officer, David Kannar, said they commenced researching the feasibility of low GI sugar in 2005.

“Switching to eating mainly low GI carbohydrate foods, including LoGiCane, keeps energy levels balanced and helps with satiety between meals.

“We are effectively leaving the best of what Mother Nature intended in the sugar. Quite surprisingly, retention of the right phytochemicals in the sugar reduces the amount of glucose absorption,” Dr Kannar said.

The two other products within the range also represent an important step forward in sugar innovation.

CSR Smart
CSR Smart contains all natural ingredients.

Formulated by extracting the sucrose from the Stevia plant in a similar way to that of sugar cane, the high intensity natural plant extract is blended with sugar – the result is the smarter, better for you option.

CSR Smart is twice as sweet, meaning only half a teaspoon is required and half the calories acquired.

CSR Organic
Those passionate about organic products will appreciate CSR Organic, which is Australian Certified Organic.

Grown sustainably, without the use of chemicals, pesticides or fertilizers, it is the most natural way to consume sugar.

CSR sugar’s LoGiCane and CSR Organic are available in 375 and 750 gram packs, while CSR Smart is available in 500 gram packs.

The new range is now available in major supermarkets

 Published by: North Queensland Register

 

What is regarded as the worlds first all-natural low glycemic index (GI) can sugar was revealed in Canberra this week, but it has a distinctly North Queensland connection.

The product, known as LoGiCane, was officially launched by Tony Burke, Minister for Agriculture, Fisheries and Forestry on Monday.

According to the manufacturers, LoGiCane is a wholly Australian product developed by scientists Dr Barry Kitchen and Dr David Kannar from Melbourne-based Company Horizon Science.

Sugar for the product is produced in Mossman and milled at Mossman Central Mill.

The sugar has the same tasted and texture as regular white sugar, but a significantly lower GI.

Mossman Central Mill is currently the only mill with the processing facility able to successfully create the new low-GI sugar, and as part of its vision to increase the productions and distribution of LoGiCane, Horizon Science is keen to export to international markets. MR Burke said for as long as anyone can remember, low GI has meant limited sugar.

“Now all that has changed. This product is another example of the opportunities available to growers when we look for innovative ways to boost productivity and diversify right along the production chain.” He said.

“At a time when Australian sugar growers are under pressure from rising input costs and more recently the floods, this will be a welcome breakthrough.”

The new low-GI sugar is the product of three years’ research and development by Dr Kitchen and Dr Kannar, provided by the Federal Government, grants from the Queensland Government, and additional investment from venture capitalists Inventages LLC and BioPacific Ventures.

Ashok Dhanrajgir, CEO, Horizon Science, said the interest from the food industry has been positive, with trial by a number of major global manufactures under way.

“With diabetes and obesity on the rise worldwide, being able to create a low-GI version of one of the world’s widely used food ingredients is a major breakthrough.” He said.

“We are currently exploring opportunities to collaborate internationally.

“As a break through innovation, LoGiCane has the potential of transforming the entire sugar industry by providing tangible health benefits to improving lifestyle.”

Dr Kitchen said LoGiCane has a low GI of 50, compared to white sugar which has a medium GI of 65 (average),

“Low-GI foods, such as LoGiCane, by virtue of their slow digestion, absorption and/or metabolism, produce a less pronounced rise in blood glucose and insulin levels, and have proven benefits for health.” Dr Kitchen said. “Low GI diets have been shown to reduce blood glucose levels in people with diabetes and they also have benefits for weight management.”

LoGiCane is now in supermarkets, available through Sugar Australia, as part of CSR’s Better for You range.