Consumers Understand Low Glycemic More than You Think They Do, Survey Shows

July 16, 2015
Jennifer Grebow
Jennifer Grebow

Jennifer Grebow is editor-in-chief of Nutritional Outlook.

And they also understand the difference between "good" and "bad" carbs.

 

 

New data released from a survey by ingredients supplier Beneo indicates that consumers do understand the benefits of low-glycemic nutrition for blood sugar management and overall good health. The company released new data from an online survey conducted last fall on more than 150 consumers in the UK, Germany, and Spain.

In general, Beneo says, consumers do seem to link lower rises in blood sugar levels with long- and short-term health benefits. These benefits include the fact that low blood sugar levels “make you feel nourished and satisfied for longer,” as one respondent stated, as well as provide weight-management benefits and help to control food craving.

The survey also revealed consumers’ nuanced understanding of types of carbohydrates, showing that consumers understand that “good” and “bad” carbohydrates play different roles in the body. According to the data, consumers view low-glycemic carbs like wholegrain, fiber, complex carbohydrates, and slowly digestible/slow-release carbohydrates as “good” carbs. They also seem to understand that there are health benefits from carbohydrates that cause a lower blood glucose response.

Other statements indicating consumers’ level of understanding:

  • “Good carbs are burnt more slowly in the body and take more time to be turned into glucose”
  • “I know that there are slow-releasing carbohydrates, which keep energy levels up for longer.”

 “These results clearly show that shoppers are starting to understand the benefits of balanced blood sugar levels,” said Myriam Sheet, market manager, intelligence and consumer insights, Beneo, in a press release. Beneo supplies ingredients derived from sugar beet and chicory root, including slow-release carbohydrate Palatinose isomaltulose, dietary fibers Orafti inulin and oligofructose, and sugar replacer Isomalt.

“Manufacturers need to begin to think about how they can make the most of this growing understanding through the development of consumer-relevant, low-glycemic food and drink products,” Sheet advised.

 

Jennifer Grebow
Editor-in-Chief
Nutritional Outlook magazine
jennifer.grebow@ubm.com

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