One of the main issues for those that are diabetic is maintaining glucose levels when choosing which foods to consume, so this new bread is designed with this in mind. Developed by scientists at the National University of Singapore, the bread is made using anthocyanin, which is a plant-based pigment. This ingredient helps to slow down the digestion of the food and help those with diabetes maintain their glucose levels.
The team behind the new bread is led by professor Zhou Weibiao and came about during a series of different tests and trials. Anthocyanins can be found in black rice and a variety of other foods which, if implemented into different foods, could help make more foods accessible to those with diabetes.
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