The CSIRO Food Futures Flagship index can process a large number of food samples for a fraction of the time and cost required by traditional measurement methods.

The glycaemic index is a measure of how foods containing carbohydrates affect blood sugar, or blood glucose, levels in the body. Foods with a high glycaemic index have a greater impact on blood glucose levels than those with a low index.

Normally, tests to measure the glycaemic index in foods involve studying at least 10 people and their blood glucose levels after they have eaten food over a two-hour period.

The participants must fast before testing and provide blood samples.

The principal research scientist at CSIRO Human Nutrition in Adelaide, Tony Bird, said the organisation's automated instrument could achieve similar results to human testing.

''What it does is it simulates the process of food digestion in the human body,'' Dr Bird said.

''So essentially it's an artificial gut.'' It simulates the various stages of food digestion, from the moment food enters the system and mixes with artificial saliva through to the action of enzymes in its fake small intestine breaking down carbohydrates. At the end of the process, glucose is released. Researchers can measure the rate of release, revealing a value indicative of the food's glycaemic index. The device can also measure resistant starch levels in food. Foods containing high-resistant-starch levels have the potential to promote bowel health and reduce the risk of colonic diseases.

Dr Bird said the instrument allowed users to predict the glycaemic index of food, making it useful for research and development applications. But, because it did not measure the index directly, its measurements would not be suitable for food labelling.

Melbourne's Baker IDI Heart and Diabetes Institute worked with the CSIRO to validate predictions from the device. The institute's associate director, Associate Professor Jonathan Shaw, said there was an increasing demand for a low glycaemic index and high-resistant-starch foods.

''Consumers really need greater access to products with appropriate health benefits, and we believe this new glycaemic index and resistant starch predictor will help achieve that goal,'' Professor Shaw said.

Tomorrow week, the CSIRO will seek proposals from suitable companies to commercialise the new technology.