RE: High sugar levels10 May 2018 16:54
This is an ongoing debate within the Food Industry where a lot of companies would prefer a better breakdown of sugars rather than percentage in final product. For example, splitting out natural occurring sugars such as those found in fruits and vegetables compared to highly refined sugars used widely in processed and manufactured foods as cheap bulking agents or ways of boosting flavour. (strawberries are so much nicer with a sprinkle of caster sugar on them). You also have to take into account the glycaemic index (GI) of these sugars. The Glycemic Index (GI) is a relative ranking of carbohydrate in foods according to how they affect blood glucose levels. Carbohydrates with a low GI value (55 or less) are more slowly digested, absorbed and metabolised and cause a lower and slower rise in blood glucose and, therefore insulin levels.
In the cranberry bars, we are using oats as the base for the flapjack with dates, sultanas, cranberries and coconut chip. We do not add any additional or refined sugar � these are coming from the fruits. Another consideration when looking at the sugar percentage is that any naturally occurring sugars in the fresh fruit (normally 7 � 10%) are concentrated when dried down to typically 15 � 20% . On the one hand the Government is encouraging us to eat more fruit and vegetables but when we remove the water to make them easier to use in applications they take the concentrated levels into account. This is also true for the shakes where we are using dehydrated fruit and vegetable powders at 5% moisture so their sugar content would appear to be up around 60% but once you add water to these powders, the product as eaten has a much lower percentage nearer to 7%.
We could reduce the sugars further by removing dates but these are so good for the digestion They are cholesterol-free and very low in fat. Plus they're energy boosters, making them a suitable snack for the health-conscious. Also, they're rich in vitamins B1, B2, B3, B5, A1 and C, proteins, dietary fiber, iron (11 percent), potassium (16 percent), calcium, manganese, copper, and magnesium. They also have a GI of around 35 � 50 depending on crop.