Low GI Food

Certification Overview (Business Overview)

Business Overview

What is GI?

GI stands for Glycemic Index. It measures the extent to which carbohydrate-containing foods raise blood glucose concentration after meals, serving as an internationally recognized method for analyzing and evaluating foods. Foods with a high GI value tend to trigger sharp rises in blood sugar. In contrast, low-GI foods lead to milder blood glucose fluctuations. Therefore, low-GI foods help people such as diabetics maintain stable blood sugar and slow disease progression.

Low GI Foods

In accordance with domestic and international standards including WS/T 429-2013 Dietary Guidelines for Adult Diabetic Patients, WS/T 652-2019 Determination Method for Food Glycemic Index and AS 4694-2007 Glycemic index of foods, foods with a Glycemic Index (GI) ≤ 55 are defined as low GI foods.

Value of Low GI Food Certification

Protect consumers’ rights and interests and guide healthy consumption

Support daily dietary management for people with diabetes

Enhance corporate visibility and brand image

Keep abreast of international trends and improve corporate economic benefits and market competitiveness

Elevate the quality and safety level of China’s low GI food sector and facilitate sound development of the domestic low GI food industry

Scope of Certification

Prepackaged foods containing available carbohydrates, such as grain processed products, dairy products, beverages, pastry foods, convenience foods, quick-frozen foods, confectionery, fruit products, soybean products, bee products, sports nutrition foods and other special dietary foods, as well as other foods intended to be certified as low GI.