Low-GI Noodles On The Horizon

Two companies involved in collagen-based ingredients and noodle manufacturing announced they are working to develop the first low-glycemic index (GI) noodles. Canadian noodle specialist Wing’s Food Products will test Holista CollTech’s bakery ingredient Panatura GI, which has been used successfully to make a low-GI bread. If the formula is validated by a Toronto nutrition research firm, the two companies will enter a formal commercial agreement to make and distribute the low-GI noodles in North America. Holista maintains facilities in Malaysia and Australia.