Consumption of low-GI foods has gained remarkable momentum in recent years. Major supermarkets and retail platforms including Freshippo, Sam’s Club, Dingdong Fresh and Pandonglai have stepped up layouts of related products. The range of offerings continues to expand, covering biscuits, staple foods, snacks and more. The low-GI market valued at hundreds of billions of yuan is rising rapidly.

According to data from QY Research, China’s low-GI healthy food market reached 17.62 billion yuan in 2024, maintaining an annual growth rate of over 10%. The groups pursuing blood sugar management and weight management keep expanding. More than 500 million people in China have demands for blood glucose control, generating robust market demand. Many low-GI products have become market hits; several single products achieve annual sales exceeding 10 million yuan, and sales of low-GI goods in dedicated zones on retail platforms have surged significantly.

Nevertheless, surveys reveal that while consumers are familiar with the low-GI concept, few possess accurate understanding, and only a small number can interpret relevant low-GI standards. With industrial advancement, the draft national specification Specification for Determination and Labeling of Food Glycemic Index has been released for public comments. The industry will bid farewell to the disorder of “branding everything as low-GI” and move toward standardized development.

Inventory of Mainstream High-potential Low-GI Raw Materials

1. Sweeteners

Represented by allulose, which carries only one-tenth of the calories of sucrose and features high heat resistance. It fits well in baked goods, beverages and sauces, serving as a common sweet raw material for low-GI products. Erythritol and xylitol also see extensive applications.

2. Beta-glucans

Oat beta-glucan is the typical representative. As dietary fiber, it is hard for human bodies to break down. It slows carbohydrate absorption and enhances satiety, ideal for developing sugar-controlled staple foods. Yeast beta-glucan also holds great application potential.

3. Dietary Fibers

A wide variety of seaweed-sourced and plant-sourced dietary fibers are included. Most have low GI values and can boost satiety, acting as fundamental ingredients in low-GI formulas.

4. Medicinal and Edible Homologous Raw Materials & Whole Grains

Improved coarse grains, mulberry leaf extracts and other medicinal-edible homologous raw materials feature low GI values. Balancing nutrition and functionality, they become a direction for differentiated product development.

5. Prebiotics

Prebiotics such as inulin and fructooligosaccharides (FOS) support intestinal health while possessing low-GI properties, and are widely adopted in healthy food.

The era of industrial standardization has arrived. Low-GI products cannot merely rely on conceptual marketing. Solid support from raw material research, testing systems and official standards is indispensable.