San Remo reviews Couscous GI claims

San Remo Macaroni Company Proprietary Ltd will review labelling of its products following Australian Competition and Consumer Commission concerns about its GI (Glycaemic Index) claims. 

The ACCC has accepted court-enforceable undertakings from the Adelaide-based company concerning its labelling. 

San Remo, is a manufacturer, wholesaler and importer of food, primarily pasta and related products. One product, San Remo Medium Grain CousCous, which is made from ground durum wheat, was marketed between March and August 2003, as being 'Low GI'. 

"The ACCC reviewed published tests of couscous products and decided that the GI of couscous is more likely to be medium than low", ACCC Commissioner, Ms Jennifer McNeill, said today. "There are several ways in which GI levels are thought to be significant to diet, with particular impact on blood sugar, blood lipids, and weight loss. 

"The ACCC was concerned that incorrect GI claims, made without a reasonable foundation in scientific knowledge or testing, may amount to misleading or deceptive conduct in breach of the Trade Practices Act 1974. It may also amount to a false representation concerning the standard of food, i.e. that the food is of a low GI standard".

San Remo stopped the distribution of the couscous in packets making the low GI claim in August 2003 and has undertaken that it will not, for three years, make a representation in respect to the GI level of any of its food products unless it has a reasonable basis in scientific knowledge or testing. San Remo will also install a corporate compliance program, for a minimum of five years, to help it to deal with the requirements of the Act.

"When making a health claim in relation to food, that the ACCC believes companies should have a reasonable foundation in scientific knowledge or testing for making the claim. Here, the ACCC was concerned that San Remo did not have such a basis and also that the claim itself was incorrect. 

"Both the ACCC and San Remo agreed that it would be undesirable to continue the distribution of the couscous in the packaging making the claim where there may be uncertainty about the GI level. There has recently been an increase in public awareness of GI.  References to GI have become increasingly common in food labelling and have particular relevance to general health and diet.  Consumers can be more confident in the accuracy of GI labelling of foods following the enforceable undertaking accepted by the ACCC".

BACKGROUND

The Glycaemic Index is a ranking of foods based on their immediate affect on blood sugar levels.  High GI foods contain carbohydrates that generally break down fast during digestion and low GI foods contain carbohydrates that generally break down slower.  In recent times, significant thought to GI foods has occurred as a result of its connection with dieting and the effect it has on the body's blood sugar levels.  While a low GI food may help control diabetes and the body's sensitivity to insulin, high GI foods are thought to be helpful in quickly replenishing the body's carbohydrate stores after exercise.