nutritional Improvements: carbohydrates and glycaemic index
Our solutions are developed to take advantage of the nutritional potential of protein-rich oilseeds.
Carbohydrates and glycaemic index
Carbohydrates are our body’s main source of energy but they are not all the same. The glycaemic index makes it possible to classify food depending on its capacity to raise blood sugar. A high index is associated with more imbalances, an increase in chronic diseases (diabetes, cardiovascular disease, etc.) whereas a lower index is generally more filling.
Flax is naturally low in carbohydrates (less than 5%) and therefore has a very low glycaemic index, all the more so because of its richness in fibres. When combined with more traditional flours, it reduces the glycaemic index of these flours, which are rich in carbohydrates but already low in sugars.
ACHIEVABLE
CLAIMS
Low sugar content
Low glycaemic index
FOR WHICH TYPES
OF PRODUCT?
We have a wide range of nutritional flours which are easily incorporated into all types of food product and which adapt to many applications.
OUR PRODUCT RANGE
Do you want to develop healthy, balanced products that are rich in carbohydrates but with a low glycaemic index? Our flours can help you achieve this objective.
