Glycemic Index (GI) Testing of Foods
Testing of foods for their glycemic index, insulin index, satiety response, and other metabolic parameters.
Sydney University GI Research Service (SUGiRS) was established in 1995 to provide a reliable commercial GI testing laboratory for the local and international food industry.
Food samples are tested in healthy volunteers according to standardised methods that have been validated against overseas laboratories. Testing of foods for their glycemic index, insulin index, satiety response, and other metabolic parameters can be assessed simultaneously. We can work with your company to develop new low GI products or help lower the GI of existing ones.
Other analysis such as in vitro GI testing and siaclic acid measurement is also available.
Research and expertise capability
GI values are often included on food labels along with health claims. The food industry is constantly formulating and developing low GI foods.
Nutrition and health claims.
Principal researchers / consultants
- Professor Jennie Brand-Miller
- Fiona Atkinson