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Health, Beauty & Fashion

Poly students create healthier versions of conventional rich foods

Have a sweet tooth? Diabetics can eat them too!
December 5, 2012
By: David Ee
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Poly students create healthier versions of conventional rich foods From left: Louisa Zhang, from Nutrition Consultant in Private Pratice and Ms Teo Kiok Seng from Alivia Foods Private Limited at Singapore Polytechnic sampling the fare. The sausages, which include popular varieties such as chipolata and bratwurst, on aver

Gourmet sausages, brownies and cupcakes: More of these conventionally rich foods may soon find their way onto the menus of the health-conscious and diabetics.

Students at Singapore Polytechnic have created low-fat sausages and baked goods pre-mixes with a low glycemic index (GI). Foods with a low GI release sugar slowly into the body, making them more suitable for those with diabetes.

The sausages, which include popular varieties such as chipolata and bratwurst, on average contain a quarter less saturated fat than regular ones.

They will mostly be available in supermarkets from early next year. The baked goods pre-mixes went on shelves at baking specialist Phoon Huat today.

Dr Jasmine Leong, senior lecturer in food science and technology at the polytechnic, said that the aim was to develop more healthy food options for Singaporeans.

In 2010, more than one in 10 Singaporeans were obese or had diabetes, a steady rise since 1998.

The functional food market, for foods with additional health properties, is forecast to be worth $38 billion globally by 2014. The Asia-Pacific region will account for 40 per cent of this.

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