Industry Consensus Released: Low-GI Food Moves from “Concept Hype” to “Full-Chain Standards”

Low-GI food is at a critical turning point. As the market expands rapidly, issues such as irregular GI testing and concept abuse have emerged. With national standards yet to be officially released, the industry needs a clear action framework.

According to a report by China Economic Net, the Low-GI Food and Healthy Consumption Industry Consensus, led by the Institute of Food and Nutrition Development under the Ministry of Agriculture and Rural Affairs, was recently released. The consensus, developed jointly with multiple research institutions, systematically reviews domestic and international research. Its core points: low-GI is not “anti-refined carbs” but a dietary structure optimization approach; low-GI foods offer multi-dimensional health value including blood sugar management, weight management, cardiovascular metabolic protection, and gut health support; low-GI foods have public value; and public GI science education must be strengthened.

At the same event, Detective No.55 initiated the Low-GI Food Full-Industry-Chain Development Initiative, joined by research institutions, leading retail channels, and industry chain representatives. The initiative focuses on industry self-discipline and collaboration, with core principles: scientific leadership, cross-sector collaboration, compliance, responding to public needs, and establishing ongoing dialogue. This marks the initial formation of a “research-to-shelf” full-chain collaborative framework.

A “Research-to-Shelf” Practice Model

As the initiator of the initiative, Detective No.55 founder Tang Yishen stated that a brand should act like a “transportation hub” — it can either connect all parties to advance the industry or “block traffic” and hold it back. This points to a core proposition: the value realization of low-GI food depends not on breakthroughs in a single segment, but on coordination across R&D, production, and sales.

Detective No.55’s approach can be summarized in three layers: Industry-research integration — a joint “Low-GI Food R&D Center” with the Institute of Food and Nutrition Development under the Ministry of Agriculture and Rural Affairs, balancing taste and GI value through raw material analysis; Self-owned production lines — investing in processing facilities at raw material origins for localized processing and front-loaded quality control; Omni-channel sales — covering online, offline, and special channels, with over 40 product lines and 100+ specifications launched.

As the industry moves from “unregulated growth” to “rule-based development,” brands with full-chain capabilities will gain clearer room for growth. Brand owners and distributors welcome to inquire.

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Note: Some content in this article is cited from a report by China Economic Net.

#low GI food industry# industry consensus#supply chain#clean label#food standardization#healthy food trends# research to shelf# full industry chain# Detective No.55