Low-GI Staple Foods Become a New Necessity; Zhunong Mizhen Bio Powerfully Leads the Way

In today's surging wave of health-conscious consumption, "sugar control" is no longer a niche topic reserved for diabetic patients, but has evolved into a common choice on the dining tables of hundreds of millions of families.

As low-GI (Glycemic Index) foods transition from a concept into daily routines, a new track worth hundreds of billions of yuan is accelerating its formation. Relying on its forward-looking layout and core technologies, Zhunong Mizhen Bio has become a leader of the era, utilizing the "Mizhen Low-GI Staple Food Series Solutions" as its core leverage.

New National Standard for Low-GI: Establishing an Unprecedented Dual Threshold

For a long time, the market has been flooded with a mixed bag of products flaunting the "low GI" label, making it difficult for consumers to distinguish the true from the false. In March of this year, the national standard Specification for Determination and Labeling of Glycemic Index of Foods (Draft for Comments) was officially released.

The new national standard establishes an unprecedented dual threshold for the "low GI" label:

• Core Numerical Threshold: The GI value must be $\le 55$, which serves as the unchangeable cornerstone.

• Nutritional Safety Threshold: Products must simultaneously meet strict upper limits on fat, saturated fat, and sodium content for their respective categories, as well as lower limit requirements for dietary fiber in certain product categories.

The introduction of the new national standard not only provides consumers with a clear basis for purchasing, but also forces the entire industry to break away from low-level competition and move toward standardized, high-quality development.

From Exclusive Needs of Diabetics to Daily Family Dietary Staples

The health value of low-GI foods has long been clearly recognized by authoritative international and domestic medical guidelines as well as the nutritional academic community. Its core functions are concentrated in three major areas: sugar control, weight control, and chronic disease prevention:

• The National Health Commission's Dietary Guidelines for Adults with Diabetes (2023 Edition) lists "choosing more whole grains and low-GI foods" as a core dietary principle;

• The Guidelines for Medical Nutrition Therapy of Diabetes in China also clearly point out that a low-GI diet can significantly improve postprandial blood glucose in patients with type 2 diabetes and reduce insulin fluctuations.

Currently, the overweight/obese population in China has surpassed the 500 million mark. Coupled with the continuous deepening of the "Healthy China 2030" strategy, the national demand for low-GI staple foods is experiencing a sustained explosion. It is rapidly becoming a "new health staple" on family dinner tables, covering multiple consumption scenarios:

• Juvenescence of Sub-health: Sedentary lifestyles, takeout food, and high stress cause the risk of abnormal blood glucose among young and middle-aged groups to advance, making preventive sugar control a strict necessity;

• Normalized Weight Management: Low-GI staple foods provide prolonged satiety and stabilize blood glucose, making them an ideal choice for scientific weight loss;

• Family Co-dining Scenarios: An increasing number of families hope a single meal can satisfy the differing health needs of the elderly, children, and working professionals. Low-GI rice and noodles can seamlessly replace traditional staple foods.

Mizhen Low-GI Staple Food Series Solutions: Helping Enterprises Seize the Health Vent

Faced with this brand-new daily necessity, how can brand owners and manufacturers quickly launch compliant and delicious low-GI staple food products? Zhunong Mizhen Bio provides a complete answer—the Mizhen Low-GI Staple Food Series Solutions.

Relying on years of deep research into rice nutrition and processing technology, Zhunong Mizhen Bio has successfully developed a multi-category low-GI product matrix and offers a one-stop service from raw materials to formulas, and from techniques to contract manufacturing:

1. Low-GI Rice

Specially selected exclusive low-GI rice varieties feature a high natural resistant starch content, which can effectively delay the speed of starch digestion and stabilize postprandial blood glucose responses. The product possesses both low-GI characteristics and excellent eating quality; the cooked rice has a soft, glutinous, fragrant texture with a natural sweet aftertaste. This breaks through the "poor taste" limitation of traditional low-GI staple foods, satisfying sugar control needs while catering to daily eating quality. It is suitable for people with diabetes, weight management groups, and health-conscious consumers.

2. Mizhen Low-GI Baked Goods

Relying on low-GI cereal formulas and functional processing technologies, Zhunong Mizhen Bio has developed a series of products including low-GI bread, low-GI biscuits, and low-GI meal replacement baking premixes, which are widely used in healthy bakery products. By optimizing carbohydrate structures and dietary fiber ratios, the products achieve a more stable postprandial blood glucose response while maintaining excellent baking flavor and a soft, crispy texture. Characterized by nutrition, convenience, and deliciousness, these products can satisfy diverse consumer needs such as healthy breakfasts, office light meals, and functional meal replacements.

3. Mizhen Low-GI Noodle Products

Selecting high-quality grains such as premium low-GI rice flour, oat flour, highland barley flour, whole wheat flour, buckwheat flour, and tartary buckwheat flour, the company has developed a series of products including low-GI noodles and low-GI dried noodles. The products utilize optimized gelatinization and forming processes, resulting in noodles that do not cloud the soup or break easily after boiling, offering a chewy and smooth texture. While maintaining good processing quality, they achieve a lower glycemic response, with the glycemic index stably maintained below 55. They are suitable for breakfast, light meals, and healthy staple food consumption scenarios.

4. Mizhen Low-GI Rice Noodles

Targeting the daily needs of the rice noodle consumer group, Zhunong Mizhen Bio has developed low-GI rice noodle products. Using low-GI rice premix flour as the core raw material, the products achieve sustained-release digestion and stable energy supply through multi-component synergy. The rice noodles taste smooth and do not break easily even after long boiling. They are suitable for people with diabetes and impaired glucose tolerance, as well as fitness and fat-reduction groups, elderly nutritional management, and health-conscious consumers.

Win-Win Cooperation to Jointly Initiate the New Era of Low-GI Staple Foods

With the implementation of the new national standard, the explosion of demand, and technological innovation, the low-GI staple food track has entered a golden period of development. In collaboration with the National Engineering Research Center for Deep Processing of Rice and Byproducts and the Academy of National Food and Strategic Reserves Administration, Zhunong Mizhen Bio has built core competitiveness in the field of low-GI staple foods based on patented technologies, full-industry-chain quality control, and customized services.

The hundred-billion-level vent has arrived, and those who comply with regulations will win the future. Zhunong Mizhen Bio sincerely invites food enterprises, brand owners, and channel partners to join hands. Centered around the Mizhen Low-GI Staple Food Series Solutions, we will jointly promote the popularization of low-GI staple foods, contribute to the construction of a Healthy China, and co-create a new brilliance in the hundred-billion-level health industry!