Low GI ready meals are becoming a key driver of the global healthy food market, valued at US$2.963 billion in 2023. In China, the sector is expanding at over 10% annually, reaching RMB 176.2 billion. It has become a significant growth area in the healthy food industry. The concept of "low-GI+" is gradually emerging as a new trend in health-conscious consumption, and certified low-GI multi-functional products are entering the market at an accelerated pace.

 

 

 

Diabetes is one of the fastest-growing global health challenges of the 21st century, with around 537 million people affected in 2021 and projected to reach 643 million by 2030. In China alone, over 230 million people have diabetes, with younger individuals increasingly diagnosed. As awareness of public health grows, dietary management for blood sugar control is becoming vital. Low-GI foods, which provide slow energy release and stabilize blood glucose levels, are key to proactive prevention and nutritional management in response to rising health concerns.

 

The Glycemic Index (GI) measures the rate at which carbohydrates in food raise blood glucose levels after consumption. Initially used to guide dietary choices for people with diabetes, it has increasingly become a valuable reference for the general population seeking healthier eating habits.
Based on GI values, foods are categorized as: low-GI (GI ≤ 55), medium-GI (55 < GI ≤ 70), and high-GI (GI ≥ 70).

Common staples such as white rice, steamed buns, noodles, and candies are high-GI carbohydrates. They are digested and absorbed rapidly, leading to sharp spikes in blood sugar and relatively short-lasting satiety.
In short, low-GI foods offer a healthier and safer dietary choice for individuals with diabetes, those managing their weight, and health-conscious consumers alike.

 

 

The current low GI ready meals market already includes a variety of products such as biscuits, pastries, instant beverages, and snacks. We remain dedicated to the konjac-based product segment, responding to market needs through innovation. By leveraging konjac's natural dietary fiber content and adhering to clean, simple formulations, we optimize both processing techniques and raw materials to challenge the stereotype that "healthy staples lack good taste," achieving an upgrade in both flavor and nutrition.
Today, our products have expanded from serving specific health-focused groups to broader demographics, including the elderly, pregnant and postpartum women, and children and adolescents-allowing more people to enjoy a low-GI diet that delivers both great taste and wellness benefits.

Below are some of our popular low-GI konjac-based food options for your consideration: