Bakery products such as biscuits, breads, local dessert has appeared in the list of top 10 daily consumed foods worldwide. The market of global bakery products itself reached a value of USD 510B in 2020. The products industry is further expected to grow at a CAGR of 2.5% (2021–2026) to reach a value of USD 580B by 2026 (EMR 2021). Eventually in most of developed countries, the focus will be on low-sugar, gluten-free bread hence the increasing needs shows that this solution is needed and have a huge potential in global market is expected.

• Healthier option for dietary

• Suitable DF flour for baked goods

• Acknowledged novelty solution

Despite the World Health Organization's recommendation of 20-35 grams of dietary fiber (DF) per day to prevent diseases, inadequate consumption of fruits and vegetables is leading to an estimated 4 million deaths annually. In Malaysia, a mere 6 out of 100 adults meet the DF intake guidelines, with the population's usual intake averaging only 16 grams per day. How can we promote and facilitate increased DF consumption to improve public health and reduce the risk of diseases like diabetes, cancer, and cardiovascular disease?

This invention is a flour that made up from cornlettes which can be incorporated in bakery products to help reduce the postprandial blood glucose response and to develop a food product with a low GI value. Cornlettes which is proven with high fiber content, was processed into powder and formulated according to the suitability of the end products. This product is a patent granted and trademarked solution.