Diabetes is an increasing problem in Singapore. Flour is an ingredient that is highly featured in a large variety of foods we eat every day. Unfortunately, it consists largely of highly digestible starch and this translates into the high glycemic index of the final food products such as breads and noodles. Hoow Foods aims to create a cost-effective “Low GI Flour” that will be able to substitute standard flour in the same variety of foods. This will allow consumers to enjoy conventionally high GI foods with less concern that their blood glucose will spike.