Special Report on Application of Beijing Xiangyu Resistant Starch in Low-GI Products
  Against the major trend of food functionalization, low-GI foods represent an important product category for blood glucose management, weight control and other health concerns amid high carbohydrate intake. Driven by public demands for weight management and chronic disease control, low-GI products have gained growing recognition among consumers.
  As a global supplier of domestically produced resistant starch, Beijing Xiangyu serves food and pharmaceutical clients worldwide, with profound experience in customer service, brand awareness and technical support within the low-GI sector. Resistant starch, a key raw material and base ingredient for low-GI foods, is a high-quality, slow glucose-releasing carbohydrate. As a unique macromolecular prebiotic, it modulates gut microbiota, optimizes short-chain fatty acid production and stimulates GLP-1 secretion to achieve profound metabolic regulation, thereby supporting better blood sugar control and appetite suppression.
  A leading brand in this field, Beijing Xiangyu has long been committed to the commercialization of resistant starch, aiming to make this premium carbohydrate accessible to more consumers. The company actively participates in exhibitions, academic conferences and publishes specialized research papers. At the 2026 Low-GI Food Innovation & Development Forum held during the 2026 Canton Fair, Beijing Xiangyu invited Professor Qiu Po, a distinguished industry expert, to deliver a presentation titled Compliance Pathways and Technical Innovation of Low-GI Baked Foods, which briefly introduces the application of resistant starch. All clients are cordially invited to attend.
  

术语注释（供你对外沟通参考）
1.抗性淀粉：Resistant Starch（RS，行业通用缩写）
2.低 GI：Low-GI = Low Glycemic Index 低升糖指数
3.GLP-1：Glucagon-like peptide-1 胰高糖素样肽 - 1（保留缩写，海外食品 / 营养圈通用）
4.短链脂肪酸：short-chain fatty acids, SCFA
5.广交会：Canton Fair（国际通用名称）
6.健康中国：Healthy China initiative（官方标准译法）
7.益生元：prebiotic
8.慢病控制：chronic disease control