Recently, 9 products of Junlebao Jianchun series have obtained the low GI food real quality certification. Food Authenticity Certification (FA Certification) is an innovative food expression system launched by the International Joint Research Center for Food Authenticity Technology of the Ministry of Science and Technology. Based on the traditional voluntary product certification model, it combines the advantages of technology, standards, talents and other resources, and strictly follows the national certification. Voluntary product certification according to the relevant requirements of the Accreditation Administration Commission. Junlebao simple yogurt series products have successfully obtained FA certification after strict type test, product GI value test and factory inspection.
The first low-GI yogurt brand certified by authoritative FA
GI is the glycemic index, which reflects the effect of carbohydrate-containing foods on postprandial blood sugar The index of degree is a brand-new method of analyzing and evaluating food which is recognized internationally. Studies have shown that low GI foods have the characteristics of slow digestion, and the response of postprandial blood glucose and insulin levels is relatively stable. Long-term low GI dietary intervention has the potential to stabilize blood sugar, improve insulin resistance, and lose weight and control weight, and is the preferred product for people who lose weight and shape.
According to the international ISO 26642:2010 standard method, the research results show that compared with the glucose detection of eating the same available carbohydrate content, the postprandial blood glucose and insulin levels of Junlebao simple yogurt are relatively stable, and the blood glucose is relatively stable. The fluctuation is less than that of glucose, and the GI value of the product is ≤55. It is the first full-product series of yogurt products that have obtained the true quality certification of low GI food in China.
This test was completed by China National Institute of Food and Fermentation Industry. China Food and Fermentation Industry Research Institute is a state-owned research institution with the longest history, largest scale and strongest comprehensive strength in my country’s food industry. Simple yogurt has passed the rigorous testing of international standards, which fully reflects the high quality of the product and the quality of its ingredients. scientific.
Low GI diet trend and simple definition of healthy diet era
China’s overweight/obesity medical nutrition treatment guidelines (2021) pointed out that low GI foods have low energy The characteristics of high dietary fiber can make the gastrointestinal tract receptive relaxation, increase satiety, and help reduce total energy intake. Compared with high GI or low-fat diets, the weight, BMI, Total fat content decreased more significantly.
Jiang Lu, a national first-level nutritionist, believes that under the premise of balanced nutrition, it is scientific and The solution is to control energy intake and expenditure. GI is an important reference for many people who are pursuing light health to choose their meals. In real life, low-GI foods are mainly vegetables and fruits. The low-GI like simple yogurt can be described as “healthy and delicious.” Because of this, Junle Since its launch, Baojianchun yogurt has continued to sell well, and has become the leading brand of zero-added sucrose yogurt in the country in terms of sales in the zero-added sucrose category.
27 years of research on yogurt and brain achievement quality strength
The low GI certification of simple yogurt is not only inseparable from its own advantage of “zero added sucrose” , but also from Junlebao’s strong industrial model, R&D strength and innovative genes.
Junlebao has 27 years of experience in yogurt R&D and production, insists on cultivating the industry from the source, and pioneered the “integration of the whole industry chain” model, which realizes the automatic realization of key links such as forage planting, dairy cattle breeding, production and processing, etc. It is controllable to ensure the safety and security of the product.
In addition, scientific research innovation is also a strong engine for the development of Junlebao. Last year, Junlebao Dairy Innovation Research Institute, built with an investment of 500 million yuan, was put into use. It conducts research on the entire industrial chain from soil research, pasture planting, dairy cattle genetics and breeding, dairy technology to new product development, and leads Junlebao in healthy nutrition. The new “food” generation provides “smart brains”.
“Jianchun is committed to developing healthier yogurt, making our lives less burdensome and doing subtraction, and will further increase resource investment to further expand Jianchun as a leading brand of zero-added sucrose yogurt in China. Market advantage.” said Tian Xiao, vice president of Junlebao Dairy Group and general manager of the yogurt division. (Wu Tong)
Source: Guangming Network