圣一“低GI”食品腾飞的“女诸葛” —— 徐玉娟博士| 《圣一日记》第二季③

Core Viewpoint - The article highlights the successful development and market introduction of "low GI" products, particularly the "low GI" dumplings made from a special wheat variety called "小冰麦" (Little Ice Wheat), which is aimed at addressing health concerns related to blood sugar levels and obesity in China [10][11][31]. Group 1: Product Development and Market Expansion - The company has successfully launched "low GI" dumplings at the Changchun Agricultural Expo, receiving positive feedback from attendees [10][55]. - The "low GI" dumplings are made from "小冰麦," which has a lower glycemic index (GI) compared to regular flour, making it suitable for health-conscious consumers [43][44]. - The introduction of these products is part of a broader strategy to leverage resources and partnerships in the Guangdong-Hong Kong-Macau Greater Bay Area, enhancing market reach and collaboration [5][6][30]. Group 2: Leadership and Innovation - Dr. Xu Yujun, a prominent figure in agricultural research, has played a crucial role in the rapid development of these products, leading a team that has achieved significant breakthroughs in food processing technology [16][19][35]. - The company emphasizes the importance of scientific research and innovation in creating products that meet modern dietary needs, particularly for the growing population of diabetes patients in China [31][32][36]. - The collaboration between various stakeholders, including local governments and research institutions, has been instrumental in the successful launch of these innovative food products [4][8][14].