Slowly digestible starch

Mondelēz International R&D | July 2015

Gaining nutrition through slow-released carbohydrates

Healthcare experts and professionals around the globe strongly advocate the importance and necessity of incorporating high-quality carbohydrates in the daily diet. The choice of suitable cereal foods as a source of carbohydrates, fibres and micronutrients is one of several long established factors that help prevent chronic diseases (Lorenz and Lee, 1977; Mann et al., 2007).

Preserving goodness of carbohydrates in Mondelēz International’s breakfast food offering

Mondelēz International has conducted over 15 years of research into carbohydrate quality, starch digestibility, slow-release carbohydrates and glycemic response to develop an innovative range of foods specially designed for breakfast and launched in more than 30 countries around the globe to date.

  • This range of breakfast biscuits with whole grains has been developed with special care taken in the selection of ingredients while mastering the preservation of the intrinsic properties of starch through a specially controlled process and while continuously improving its nutrition profile.
  • Thanks to their unique nutritional and metabolic benefits, when eaten as part of a breakfast, the biscuits from this specific range provide carbohydrates which are absorbed and released regularly and continuously throughout the morning, and induce a moderate postprandial glycemic response without disproportional increase of the insulinemic response.

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