Low‐GI Food R&D Challenges and Quality Control Points

Developing low‑GI foods is not simply a matter of substituting ingredients. Balancing low‑GI properties with good taste and batch‑to‑batch consistency is a common technical challenge across the industry.

R&D Challenge 1: Balancing GI value and taste
Common methods to lower GI include increasing dietary fiber, using resistant starch, or whole grains. However, these ingredients often result in rough texture, dryness, or off‑flavors. Taking the Rye Whole‑Wheat Toast as an example, the R&D team conducted 179 trial batches before finalizing the 18‑hour double fermentation (sponge‑dough method) and 22 rolling steps, combined with a 60‑meter tunnel oven – solving the common problems of dryness, hardness, and bitterness in whole‑grain toast.

R&D Challenge 2: Impact of processing technology on GI
Excessive heat can damage resistant starch structure and raise GI values. Detective No.55 applies differentiated temperature control processes for different product categories: 4‑zone independent temperature control for biscuits (preserving nutrition while maintaining crispness); constant‑temperature baking for cakes (160°C, 30 minutes); and sterile water mixing with deoxygenated aluminum‑foil packaging for semi‑dry noodles, inhibiting microbial growth and maintaining a moisture content close to fresh noodles (28%).

Quality Control: Raw material consistency and batch testing
The oat bran product uses a bran‑endosperm separation process, selecting only the 0.22mm bran layer. High‑quality oat bran has a very low yield (only about 20g of bran produced from 100g of oats). All raw materials come from fixed origins (e.g., highland naked oats from the 38°N golden growing belt). Each batch is sent to CMA & CNAS dual‑accredited laboratories for nutritional content and GI stability testing.
Quality Data：
The 100,000‑grade clean workshop operates under HACCP and ISO22000 systems. Each batch is retained and spot‑checked. The after‑sales return rate is consistently kept below 0.5% (industry average: 3%).

The company operates a full‑chain capability from raw material selection and formula development to scaled manufacturing, supporting OEM/ODM customization. It has already provided low‑GI OEM services to multiple brands, with over 30 products spanning staples, bakery, snacks, and instant beverages. For product catalogs, test reports, or to discuss customization needs, please contact [email protected].