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... the parliamentarians deemed the system to be unclear and called for a system that indicates more clearly how much fat, carbohydrates, and sodium each product in european supermarkets contains

... “the panel notes that the studies provided consistently showed that consumption of 40-50% of digestible starch as “sds” in cereal products containing about 55-70% of available carbohydrates as starch and 30-45% as sugars in the context of a meal providing at least 60% of available carbohydrates induced significantly lower post-prandial glycaemic responses (without leading to disproportionally increased post-prandial insulinaemic responses) than the consumption of all digestible starch as “rds” in cereal products with a similar content of available carbohydrates, starch and sugars,” the panel wrote ... “cereal products, however, providing around 30% of digestible starch as “sds” and containing around 70% of available carbohydrates as starch and 30% as sugars did not show such an effect ... ” to bear the claim products like cereals and biscuits should contain at least 55 % of available carbohydrates as starch of which at least 40% should be “sds”

inulin may act as a useful fat replacer and texture enhancer in dairy products, says a new review from ingredient company sensus and csic in spain. the review, published in food hydrocolloids, investigated the uses of inulin in dairy systems as a fat replacer, exploring how the soluble fibre ingredient can be used to replace fats by mimic the features such as mouth feel and creaminess – and how these effects may be related to changes in rheology of the food system in liquid, semi-solid and solid dairy products.

... the nutrient information, which also includes the energy content, saturated fat and carbohydrates in a food, has to be expressed per 100g or 100ml

... the nutrient information, which also includes the energy content, saturated fat and carbohydrates in a food, has to be expressed per 100g or 100ml

... glycaemic carbohydrates help maintain normal brain function if 130g consumed daily ... carbohydrate-electrolyte solutions enhance water absorption during exercise and maintain endurance performance (when drink contains 80-350kcal/l from carbohydrates, at least 75% of the energy from high-gi carbohydrates and 20-50mmol/l sodium)

... a new review, published in food hydrocolloids, reports that the use of hydrocolloid dispersions of carbohydrates and proteins from other food sources could help develop novel fish products, including healthier low-salt products

... the details under the new rules, the energy value and the amounts of fat, saturates, carbohydrates, protein, sugars and salt, which together form the “mandatory nutrition declaration”, must be indicated in the same field of vision per 100g or per 100ml and may, additionally, also be expressed per portion

... the girls ate the same basic diet - 45% carbohydrates, 35% fats and 20% proteins - but half ate a low gi/gl dessert four times a week, and half ate a dessert of their choice once a week ... a group of 15 girls ate a diet consisting of 45% carbohydrates, 35% fats and 20% proteins, including the low-gi/gl desserts four times a week

... nutrients in chocolate milk include carbohydrates to help refuel muscles; protein to stimulate repair and growth; and fluid and electrolytes to help replenish what is lost in sweat and to rehydrate the body, according to miller