Food Nutrition Analysis Testing Laboratories |FoodResearchlab

1. Copyright © 2020 Foodresearchlab. All rights reserved NUTRITION TESTING GLYCAEMIC INDEX, WEIGHT MANAGEMENT, RHEOLOGY AND ORAL PROCESSING Recipe & Menu Development | New Product development | Process Development | Consulting Services | Nutrition Testing Service

2. Copyright © 2020 Foodresearchlab. All rights reserved TODAY'S DISCUSSION Outline Glycaemic Index Weight Management Rheology and Oral Processing Recipe & Menu Development | New Product development | Process Development | Consulting Services | Nutrition Testing

3. Copyright © 2020 Foodresearchlab. All rights reserved Glycaemic Index Glycaemic Response Initiatives Key Features of our Service You can Request the Following for each Product Contd.. Recipe & Menu Development | New Product development | Process Development | Consulting Services | Nutrition Testing

4. Copyright © 2020 Foodresearchlab. All rights reserved Glycaemic Response Initiatives The main focus of the Food and Beverage industry is on the glycaemic index (GI), sustained energy release and glycaemic food response. Scientific evidence suggests that the prevention and treatment of a number of chronic diseases can be beneficial with a low glycaemic index, reduced glycaemic and insulinaemia response. As a result, the manufacturer is increasingly interested in studying, understanding and measuring the GI of their product. Contd.. Recipe & Menu Development | New Product development | Process Development | Consulting Services | Nutrition Testing

5. Copyright © 2020 Foodresearchlab. All rights reserved The glycaemic index is a type of food contains excessive carbohydrates as it can increase one’s blood sugar level upon taking over the period of time. Food Research Lab offers expert analysis for a range of products and has successfully assisted numerous companies during the product development process. We have dedicated nutritionist, experienced dieticians and researchers to work for us. Our focus is on quality assurance, troubleshooting and compliance with legal standards. Recipe & Menu Development | New Product development | Process Development | Consulting Services | Nutrition Testing

6. Copyright © 2020 Foodresearchlab. All rights reserved Key Features of our Service Testing to the highest recognized standard (WHO/FAO 1998) Approved by an independent ethics committee High degree of accuracy using the latest in glucose-analysing equipment Additional testing to analyse available carbohydrate content and insulin response Recipe & Menu Development | New Product development | Process Development | Consulting Services | Nutrition Testing

7. Copyright © 2020 Foodresearchlab. All rights reserved You can Request the Following for each Product The exact methodology used GI values and rating (low, medium or high) Graphical interpretation of results Recipe & Menu Development | New Product development | Process Development | Consulting Services | Nutrition Testing

8. Copyright © 2020 Foodresearchlab. All rights reserved Weight Management Weight Management Initiatives Food Research Lab has conducted extensive research in this area and offer an expert advice in all areas related to satiety including product development and satiety-related health claims. Satiety Index (SI) is a tool that helps to identify the satisfaction of a person’s hunger, or he/she feels like eating more. Contd.. Recipe & Menu Development | New Product development | Process Development | Consulting Services | Nutrition Testing

9. Copyright © 2020 Foodresearchlab. All rights reserved Satiety is a term explains the feeling of fullness following consumption and loss of appetite that happens after eating. Food Research Lab offers expert analysis for a range of products and provides service for new product development. We use a simple, rapid assessment of satiation using Visual Analogue Sccale (VAS) questionnaire to measure gut hormones rlated to appetite following a meal. Recipe & Menu Development | New Product development | Process Development | Consulting Services | Nutrition Testing

10. Copyright © 2020 Foodresearchlab. All rights reserved Rheology and Oral Processing The essential part of food product development process is to understand the behaviour of food while eating. To have a clear understanding and to develop a perfect product, you should know the relationship between ingredient functionality and optimization of taste, flavour and texture. Recipe & Menu Development | New Product development | Process Development | Consulting Services | Nutrition Testing

11. Copyright © 2020 Foodresearchlab. All rights reserved a. Rheology Rheology is the study of deformation and the flow of matter, primarily; it can be liquid, solids and soft solids. It helps us understand the process of food break down; surrounding rheological properties includes, gelling, texture and viscosity. Recipe & Menu Development | New Product development | Process Development | Consulting Services | Nutrition Testing

12. Copyright © 2020 Foodresearchlab. All rights reserved b. Oral processing Oral science is the process of mastication helps us understand the changes in rheological properties and food microstructure. This understanding allows us to model food for a specific population and optimize flavour, texture and taste along with sensory evaluation. Recipe & Menu Development | New Product development | Process Development | Consulting Services | Nutrition Testing

13. Copyright © 2020 Foodresearchlab. All rights reserved Food Research Lab have a range of viscometers, rheometer and texture analyzer, which can contribute to generating rheological data and can also be interpreted the mechanism of food breakdown during mastication in the mouth. The distribution of the key ingredients during the breakdown of food will complement the rheological data with the help of a microscope. This will also help and influence consumers buying power. Recipe & Menu Development | New Product development | Process Development | Consulting Services | Nutrition Testing

14. Copyright © 2020 Foodresearchlab. All rights reserved Work With Us Contact Us Freelancer Consultant Guest Blog Editor hr@workfoster.com UK: +44- 74248 10299 INDIA: +91 9566299022 info@foodresearchlab.com Recipe & Menu Development | New Product development | Process Development | Consulting Services | Nutrition Testing