Poly students create healthier versions of conventional rich foods
Gourmet sausages, brownies and cupcakes: More of these conventionally rich foods may soon find their way onto the menus of the health-conscious and diabetics.
Students at Singapore Polytechnic have created low-fat sausages and baked goods pre-mixes with a low glycemic index (GI). Foods with a low GI release sugar slowly into the body, making them more suitable for those with diabetes.
The sausages, which include popular varieties such as chipolata and bratwurst, on average contain a quarter less saturated fat than regular ones.
They will mostly be available in supermarkets from early next year. The baked goods pre-mixes went on shelves at baking specialist Phoon Huat today.