 Recently, a commercial novel viscous polysaccharide NVPcomplex has been developed which is marketed in both the USA and Canada under the trade name PGX PolyGlycopleX InovoBiologic Inc, Calgary, AB, Canada. This complex consists of three viscous non starch polysaccharides which are processed using proprietary technology EnviroSimplex to produce compressed granules which delays the onset of viscosity and increases palatability of the fiber when added to food. Previously, this fibre was shown to lower postprandial glucose levels in a dose responsive manner when mixed with a glucose drink and sprinkled onto a standard white bread demonstrating that the processing did not interfere with the effectiveness of the fiber. From this study the reduction in GI was calculated to be 7 units per gram of NVP when added to a solid food, however it is not known whether this relationship would be maintained when the NVP was added to a range of commonly eaten foods. This study therefore evaluates the effect of the addition or incorporation of NVP into a range of foods on postprandial glycemia and whether the reductions in glycemic index could be predicted using. 