General Mills has applied for a patent for its reduced-flour, reduced-calorie pasta. Flour reduction in extruded products like pasta causes structural issues so the new formulation for the dough is made from a cross-linked alginate gel that is extruded into a salt bath to help the dough retain its structure. The flour, which varies by weight from 0% to 40%, can be sourced from rice, wheat, soy, potato, corn, oat, barley or vegetables and fruit. The resulting dough can be extruded into a variety of shapes.
Using low-calorie sweeteners in place of sugar may help reduce increases in blood glucose levels and help prevent and manage type 2 diabetes, according to a study in the journal U.S. Endocrinology. Researchers said artificial sweeteners may also aid in weight control, as they do not pose negative effects on insulin and hormone levels.
Coca-Cola helped 7-Eleven develop a low-calorie, low-sugar Slurpee Light, but contrary to a recent media story, it is not working on a new, high-fiber version of the frozen drink, the company said Monday. The new version does include fiber, which helps maintain the proper consistency when the drink is frozen.
Data presented at the Obesity Society meeting revealed no significant difference between Roux-en-Y gastric bypass surgery and a very low-calorie diet in boosting insulin sensitivity and secretion in type 2 diabetes patients. Researchers examined 22 patients and found insulin sensitivity increased to 2.2 in both groups, while insulin response increased to 86.9 in the surgery group and 84.8 in the diet group.
Wagon Creek Creamery is achieving growth in the low-calorie dairy market by selling its products at farmers markets. Ron and Barbara Crain make yogurt cheese, which is similar to cream cheese, cream-style cottage cheese without curds and plain yogurt, among other products. "Business is getting better. People are not familiar with yogurt cheese and it takes a lot to turn a couple of dairy farmers into marketers," she said.