With 77 million diabetic people in the country, India stands as the second highest affected in the World, after China. It is mostly caused due to industrialization and migration to urban areas which has led to lifestyle and environmental changes. According to the International Diabetes Federation (IDF), this number is estimated to grow to 134 million by the year 2045. This makes India an ever growing market for diabetic food.
The various reasons that are leading to the growth of diabetic food market are:
- Sedentary lifestyle
- Increasing consumer awareness
- Increasing geriatric population
- Rising disposable income
- Expansion of supermarket system
- Thriving e-commerce industry
Diabetic food manufacturing companies are consistently entering into different market segments by introducing new product ranges. The product segments include low calorie sugar, diabetic baked products, dietary beverages, low fat dairy products, dietary snacks and confectionery. New growth avenues are being created for the global food diabetic market by the launch of new product lines.
Low GI food is one of the product ranges in the diabetic food market. GI or Glycemic Index is a measure of how the body absorbs food and it affects the rate at which blood sugar rises. Thus, GI is a tool used to promote effective blood glucose management. Low GI foods have a GI score less than 55 and contain carbohydrates that the body takes longer time to break down. There is a varied range of low GI products in the market which includes sugar, rice, etc.
G-Low by Trust is a 100% natural low GI sugar that assists in balancing blood sugar levels for those with diabetes. Enriched with advanced and innovative sugarcane extracts, it has the same taste as regular sugar. Unlike regular sugar, it has 30% lower GI and does not spike blood sugar levels while giving long-lasting energy.
Consumers are becoming aware of the preventive measures that can be taken against diabetes and the role diabetic food plays in this. The market growth is further catalyzed by expansion of the Research and Development (R&D) department in this line of foods. The result is an increasing tendency of consumers towards diabetic products like low calorie and low GI foods.