The potential to reduce the glycemic index of both white and brown bread while maintaining a pleasant flavor could be groundbreaking for health-conscious consumers, particularly the 29 million Americans living with diabetes. Pomelo, also referred to as Chinese grapefruit, is a citrus fruit indigenous to Southeast Asia. Although it is cultivated in the U.S., it is not as widely available as its grapefruit or tangerine relatives. For bakers interested in incorporating pomelo into their bread recipes, they would need to seek alternative supply sources due to the fruit’s seasonal nature. While California pomelos can be ordered online, they would only become available after the fall harvest. Southeast Asian countries, alongside China and Mexico, provide additional growing options.
The research conducted so far has focused solely on adding pomelo to brown and white bread, leaving uncertainty about whether this citrus could be incorporated into a wider range of baked goods without compromising flavor or texture. If food manufacturers can develop an affordable and delicious recipe for pomelo bread, they may successfully attract health-conscious consumers looking to avoid sugar and bread. According to Gallup, 29% of American consumers are currently steering clear of carbohydrates. If this new bread is promoted with its low glycemic index prominently featured, those cautious about carbs might be inclined to purchase a loaf.
Moreover, a low glycemic index bread could also entice the diabetic community, which has grown by more than 10% since 2010, according to the Centers for Disease Control. This demographic is often advised to avoid white bread due to its high glycemic index; thus, they might welcome this innovative product as a reintroduction to baked goods. Additionally, health-focused consumers might find that pomelo bread offers a bariatric advantage, similar to products like calcium citrate chewy bites, which have gained popularity for their health benefits. The potential to attract both carb-averse individuals and diabetics could revolutionize the market for low-glycemic bread options.