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Become Low GI Certified

As the only independent worldwide GI certification program, the GI Symbol is a powerful tool for consumers to quickly and reliably make healthy food choices.

For your product to be certified with the GI Symbol, it will need to have the glycemic index determined by being tested at an accredited laboratory and meet strict nutrient criteria.

For each product you will be required to provide:

  • A completed application form
  • The product’s Glycemic Index ISO standard test report
  • A nutritional analysis of the product
  • The nutritional information panel
  • The ingredients list
  • Any existing promotional or packaging material

For more information on the Low GI Symbol Certification please contact info@gifoundation.org.au

Start the application process below.

Become Low GI Certified

Step One

Product Testing

To have a product certified by the Glycemic Index Foundation and be eligible to carry the low GI Symbol on packaging and promotional material, each product needs to be tested by an independent laboratory based on the international standards for Gl determination.

GI testing & laboratories

The GI values of foods must be measured using valid scientific methods. It cannot be guessed by looking at the ingredients or composition of the food. Currently, only a few nutrition research groups around the world provide a legitimate testing service. The Glycemic Index Foundation recommends the following laboratories that test to the International Standard (ISO 26642:2010):

Find a testing lab

Please contact the laboratories directly for costs, requirements and testing timelines as they operate independently of the Foundation.

SUGIRS

The University of Sydney’s Glycemic Index Research Service (SUGIRS)
Camperdown NSW 2006
VISIT WEBSITE

Glycaemic Index Otago

The University of Otago in New Zealand
7n8, Level 7, Science 2 Building
70 Union Street West, Dunedin 9016
VISIT WEBSITE

Clinical Nutrition Research Centre

Centre for Translational Medicine
14 Medical Drive #07-02, MD 6 Building,
Yong Loo Lin School of Medicine, Singapore 117599
VISIT WEBSITE

Temasek Polytechnic

Glycemic Index Research Unit
East Wing, Block 1A, Level 1, Unit 83
21 Tampines Ave 1, Singapore 529757
VISIT WEBSITE

China National Research Institute of Food and Fermentation Industries Centre

Building 6, No. 24, Jiuxianqiao Middle Road,
Chaoyang District, Beijing
VISIT WEBSITE

Oxford Brookes University

Headington Rd, Headington,
Oxford OX3 0BP, UK
VISIT WEBSITE

INQUIS Research Ltd

20 Victoria St 3rd floor,
Toronto, ON M5C 2N8, Canada
VISIT WEBSITE

The GI Foundation of SA

No 5 Laika Street.
Steiltes Ext.11
Nelspruit 1201, South Africa

Step Two

Product Eligibility and Nutrient Criteria

To be eligible, foods must:

  1. Contain at least 7.5g carbohydrate per serve, OR be ≥ 80% carbohydrate and be traditionally served in multiple units of small serve sizes (eg. nutritive sweeteners) as part of one meal or snack
  2. Have had their GI determined using the International Standards organisation methodology (ISO 26642:2010)
  3. Have a nutritional composition that meets the required Nutrient Criteria for the appropriate food category (see below)
  4. Meet the requirements of the Glycemic Index Foundation’s Glycemic Index Testing Policy

Specific Nutrient Criteria

Cereal grains and products

Breads and Crispbreads (including rice/corn cakes)

Fat≤ 15 g/100g, provided that saturated fat is ≤ 5 g/100 g
Carbohydrate45 g per serve, or less
Sodium450 mg/100 g or less
Dietary fibre3 g/100 g or more

 

Breakfast Cereals (Including muesli, bran based cereals, clusters, oat based cereals etc)

Fat≤ 10 g/100g, provided that saturated fat is ≤ 3.3 g/100 g (or up to 15g/100g if the source of saturated fat is grains, seeds or nuts).
Carbohydrate45 g per serve, or less
Sodium400 mg/100 g or less
Dietary fibre3 g/100 g or more

 

Bran

Fat≤ 10 g/100g, provided that saturated fat is ≤ 3.3 g/100 g
Carbohydrate45 g per serve, or less
Sodium400 mg/100 g or less
Dietary fibre3 g/100 g or more

 

Breakfast biscuits

Energy2,200 kJ per serve, or less
Saturated FatNo more than 33% of total fat content
Carbohydrate45 g per serve, or less
Sodium400 mg/100 g or less
Dietary fibre3 g/100 g or more

 

Bakery Products
Includes cakes, muffins, slices, fruit pies, pikelets, pancakes, crumpets, waffles, hotcakes, breakfast cereal bars and fruit-filled bars, and sweet biscuits (fresh, frozen or made from packet mix).

Energy≤ 1500 kJ per 100 g or ≤ 750 kJ per serve.
Fat≤ 10 g/100g, provided that saturated fat is ≤ 3.3 g/100 g
Carbohydrate35 g per serve, or less
Sodium400 mg/100 g or less
Dietary fibre3 g/100 g or more

 

Muesli bars (grain and cereal based bars e.g. oats, quinoa, nuts, dried fruit)

Energy≤ 1700 kJ per 100 g or ≤ 550 kJ per serve.
Saturated FatNo more than 40% of total fat content
Carbohydrate35 g per serve, or less
Sodium300 mg/100 g or less
Dietary fibre3 g/100 g or more

 

Plain Grains, Flours and Pasta
All acceptable (eg. oats, pasta, noodles, rice, couscous, polenta, wheat, barley, burghul, tapioca, sago, quinoa).

Filled Pasta (e.g. ravioli), Instant/Savoury Noodles, Combined Pasta and Sauce Mixes, savoury and flavoured rice, quinoa or other grains served as an accompaniment to main meals e.g. rice/grain and vegetable mixes, microwave flavoured rice’s.

These nutrient limits apply to the cooked products, ready for consumption.

Fat≤ 10 g/100g, provided that saturated fat is ≤ 3.3 g/100 g
Carbohydrate60 g per serve, or less
Sodium350 mg/100 g or less

Nuts, legumes and products

Nuts and seeds

FatPartially hydrogenated fat, or trans fat ≤ 0.2g/100g
Carbohydrate35 g per serve, or less
Sodium200 mg/100 g or less

 

Dried legumes
All acceptable.

Canned, Vacuum-packed / Shelf stable e.g. baked beans

Fat≤ 10 g/100g, provided that saturated fat is ≤ 3.3 g/100 g
Carbohydrate45 g per serve, or less
Sodium300 mg/100 g or less

 

Tofu, Tempeh, and TVP (textured vegetable protein) – based Products

Fat≤ 10 g/100g, provided that saturated fat is ≤ 3.3 g/100 g
Carbohydrate45 g per serve, or less
Sodium450 mg/100 g or less

 

Fresh fruit and fruit products

Fresh, Frozen (e.g. frozen fruit dessert), Dried (i.e. apricots, dates, prunes, etc…) or Canned Fruit
All fresh fruits acceptable.

FatNo added fat, unless used as a processing aid (< 5 g /100 g)
Carbohydrate35 g per serve, or less

 

Dried Fruit Bars
For example, dried fruit bars and fruit straps.

Fat≤ 10 g/100g, provided that saturated fat is ≤ 3.3 g/100 g
Carbohydrate35 g per serve, or less
Sodiumno added sodium
Dietary fibre3 g/100 g or more
Energy≤ 1100 kJ/100g or ≤ 500 kJ/serve

 

Fruit or Vegetable juice
100% fruit juice or 100% fruit/vegetable juice blend (1 serve = 125 mL)

Carbohydrate≤35 g per serve or glycemic load 19 g/% per serve, or less
Sodium220 mg/100 g or less
Energy≤ 375 kJ per serve

 

Fruit and Nut Mix – combination of dried fruit (typically sultanas, currants or raisins) and nuts

Energy≤ 870 kJ per serve.
FatPartially hydrogenated fat, or trans fat ≤ 0.2g/100g
Carbohydrate35 g per serve, or less
Sodium200 mg/100 g or less
Dietary fibre3 g/100 g or more

 

Trail Mix (Gorp or Scroggin) – combination nuts, seeds and mixed dried fruit

Energy≤ 1700 kJ per 100 g or ≤ 550 kJ per serve.
Fat15g/100gorless
Saturated FatNo more than 33% of total fat content
Carbohydrate35 g per serve, or less
Sodium300 mg/100 g or less
Dietary fibre3 g/100 g or more

 

Fresh vegetables and vegetable products

Fresh, Frozen, or Dried Vegetables
All fresh vegetables acceptable.

FatNo added fat, unless used as a processing aid (5 g/100 g or less, or 5 – 10 g/100g, provided that saturated fat is ≤ 3.3 g/100 g)
Carbohydrate45 g per serve, or less
SodiumNo added sodium

 

Canned Vegetables With or Without Sauce

Fat5 g/100 g or less, or 5 – 10 g/100g, provided that saturated fat is ≤ 3.3 g/100 g
Carbohydrate45 g per serve, or less
Sodium300mg /100 g or less

 

Milk, dairy products and alternatives

Milk Fluid and Dried (as reconstituted) and Dairy Drinks (plain and flavoured)

Fat2 g/100 g or less, or 2-4 g /100 g, provided that saturated fat is ≤ 33% of total fat
Carbohydrate35 g per serve, or less
Calcium100 mg/100 g or more

 

Soy and Alternative Beverages

Fat2 g/100 g or less, or 2-4 g /100 g, provided that saturated fat is ≤ 33% of total fat
Carbohydrate35 g per serve, or less
Calcium100 mg/100 g or more

 

Evaporated Milk

Fat4 g/100 g or less
Carbohydrate35 g per serve, or less

 

Frozen Dessert, Ice Cream, Frozen Yoghurt, Gelato, Sorbet, Mousse, Custard

Energy≤ 350 kJ / 100 mL (or 50 g)
Protein≥ 1 g / 100 mL (or 50 g)
Fat5 g/100 mL (or 50 g) or less, or 5 – 10 g/100 mL if saturated fat ≤ 33 % of total fat content
Carbohydrate35 g per serve, or less
Calcium≥65mg/100mL(or50g)

 

Yoghurt, Soy Yoghurt, or Fromage Frais

Energy≤ 350 kJ /100 g
Fat5 g/100 g or less, or 5 – 10 g/100g, provided that saturated fat is ≤3.3 g/100 g
Carbohydrate35 g per serve, or less
Calcium100 mg/100 g or less

 

Snack foods

Savoury Snacks, Biscuits or Crackers

Fat5 g/100 g or less, or 5 – 10 g/100g, provided that saturated fat is ≤3.3 g/100 g
Carbohydrate35 g per serve, or less
Sodium500 mg /100 g or less

Sports drinks and sports bars

Sports Drinks
(should be isotonic or hypotonic, ie. sodium and sugar content equal to or less than that of blood)

Carbohydrate4 – 8 g /100 mL
Sodium≤ 25 mmol / L

 

Sports Bars and Miscellaneous Sports Products

Energy≤1700kJper100gor≤550kJperserve.
Carbohydrate35 g per serve, or less
Saturated fatNo more than 33 % of total fat content
Dietary fibre3 g/100g or more
Sodium300 mg/100 g or less

Formulated meal replacements

eg. Sustagen, Glucerna.
For appropriate medical and/or nutritional purposes.
All that are acceptable under the Food Standards Code.

Beverages

Liquid breakfasts

Energy1,400 kJ per serve, or less
Fat5 g/100 g or less, or 5 – 10 g/100g, provided that saturated fat is ≤3.3 g/100 g
Carbohydrate45 g per serve, or less
Sodium75 mg/100 mL or less
Dietary fibre3.3 g/1000 kJ or more

 

Milk Fluid and Dried (as reconstituted) and Dairy Drinks (plain and flavoured)
see section 5

Fruit or Vegetable juice
see section 3

Convenience foods

Soups (reconstituted, ready to eat)

FatSaturated:unsaturated fat ratio of 1:2, or less
Carbohydrate45 g per serve, or less
Sodium900mg per serve, or less

 

Prepared Salads (potato, bean or pasta-based)

FatSaturated:unsaturated fat ratio of 1:2, or less
Carbohydrate45 g per serve, or less
Sodium320mg per serve, or less

 

Pre-prepared/ready-to-eat Meals (frozen, canned or fresh)
eg. Pasta dishes, casseroles with rice/potato, curry and rice, stir-fry meals and rice, TV dinners, etc…

Energy2,200 kJ per serve, or less
Carbohydrate60 g per serve, or less, or glycemic load 30 g/% per serve, or less
Protein10 g per serve, or more
Fat21 g per serve, or less
Saturated Fat7 g per serve, or less
Dietary Fibre3 g per serve, or more
Sodium900mg per serve, or less

 

Meat Pies, Pasties, Sausage Rolls, Pizza, Filled wraps, sandwiches and rolls etc…

Fat5 g/100 g or less, or 5 – 10 g/100g, provided that saturated fat is ≤ 3.3 g/100 g
Carbohydrate60 g per serve, or less, or glycemic load 30 g/% per serve, or less
Sodium350 mg/100 g or less

 

Miscellaneous

Sauces and Savoury Condiments
Eg. pasta, cook-in sauces, HP sauce, tomato sauce, chutney, relish, pickle, etc.

Fat5 g/100 g or less, or 5 – 10 g/100g, provided that saturated fat is ≤ 3.3 g/100 g
Carbohydrate35 g per serve, or less
Sodium450 mg/100 g or less

 

Formulated Supplementary Foods (as reconstituted)
Eg. Milo, etc…

Fat2 g / 100 g or less, or 2 – 4 g / 100 g if saturated fat is < 33% of total fat
Carbohydrate35 g per serve, or less
Sodium400 mg / 100 g or less

 

Sandwich Spreads
Eg. peanut butter, honey, jam, marmalade.

Carbohydrate15 g per serve or less
Saturated FatIf total fat more than 5 g/100g, then saturated fat no more than 31 % of total fat content
Trans fatNo more than 2 % of total fat content
Sodium350 mg /100 g or less

 

Dips

Fat10 g/100 g or less
Carbohydrate35 g per serve, or less
Sodium450 mg/100 g or less

 

GENERAL (for all other foods not specifically excluded)

Fat5 g/100 g or less, or 5 – 10 g/100g, provided that saturated fat is ≤3.3 g/100 g
Carbohydrate60 g per serve, or less
Sodium450 mg/100 g or less

 

Step Three

Complete Your Application Form

Please download and complete the Application form.

Once complete you can proceed to Step 4 to upload the form and other documentation, or you can contact us at info@gifoundation.org.au if you have any further questions.

Step Four

Upload Your Supporting Documents 

Once your product has passed eligibility and testing, make sure to upload all supporting documents below:

Application Form


Upload your completed and signed form from Step 3 here

ISO Standard Test Report


Upload the product’s Glycemic Index ISO Standard Test Report here

Nutritional Analysis


Upload the nutritional analysis of the product here

NIP


Upload the product’s nutritional information panel here

Ingredient List


Upload the product’s full list of ingredient here

Images


Any existing promotional or packaging material can be uploaded here

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