Why Choose Food Research Lab's FRL as Your Food Product Development (FPD) Consultant and Partner?

There are several options in almost every product area in today’s market, and the difficulty is in coming up with unique items that stand out and connect with customers. Food Research Lab's Food Research Lab (FRL) takes a holistic approach to creating food and beverage products. We define, demographically target, and build effective goods through a sequential process for category selection and comprehension. The client can visit the lab to learn the process. We offer unlimited rounds of revisions to ensure customer satisfaction. The final product prototype, along with the documentation process, including the video (through email), will be shipped to the client, and in case the client is not satisfied with the video, a food technology consultant will visit the place for the product demo at the client’s costs.

What are the different forms that you deliver the Food Product Formulations?

The food industry is witnessing a new form of consumption. Keeping that in mind, we can formulate the products in the form of ready-to-eat, ready-to-drink, ready-to-mix, ready-to-serve, and ready-to-cook food products. We use ingredients that offer an added value to the development and improve its indulgence and sustainability in terms of its functional ingredients, plant-based food dyes, and natural preservatives with a clean label.

What are the sectors Food Research Lab cover?

We cover a wide range of sectors such as soups, sauces and dips, chips, tortillas, dry beverage powder, plant-based products, masalas, puddings, instant mixes and many more.

How is sensory testing been carried out?

Our sensory examination leads to the precise formulation and recipe recommendations. We develop data-driven design models based on sensory research and customer insights. The fact-based design methodology used by Food Research Lab reduces risk and gives our clients market confidence while cutting development time in half. With our dedicated sensory lab facility, our team takes satisfaction in creating and optimizing successful products in the marketplace, generating a favourable return on investment, and developing brand advocates.

The amount of carbohydrate in a food significantly influences blood sugar levels. This is why the portion size used to measure the glycemic index (GI) is so important. Studies show that blood sugar response, measured as the area under the curve (AUC), increases steadily as carbohydrate intake rises from 0 to 50 grams. However, beyond 50 grams, the increase slows down and begins to level off (Wolever, 2003). This is why 50 grams of carbohydrate is the standard amount used for GI testing. Using smaller portions can result in a weaker blood sugar response, which might make the GI appear artificially low.

Understanding the Role of Carbohydrate Amount and Availability in Glycemic Index (GI)

Interesting News . Nov 21, 2024

The amount of carbohydrate in a food significantly influences blood sugar levels. This is why the portion size used to measure the glycemic index (GI) is so important. Studies show that blood sugar response, measured as the area under the curve (AUC), increases steadily as carbohydrate intake rises from 0 to 50 grams. However, beyond 50 grams, the increase slows down and begins to level off (Wolever, 2003). This is why 50 grams of carbohydrate is the standard amount used for GI testing. Using smaller portions can result in a weaker blood sugar response, which might make the GI appear artificially low.

Equally important is the availability of the carbohydrate—that is, how much of it can be digested and absorbed. To ensure accurate GI measurements, the test must include 50 grams of absorbable carbohydrates. This excludes components like dietary fiber, resistant starch, and other forms of carbohydrates that are not broken down or absorbed in the small intestine (Wolever, 2003).

While this approach seems straightforward, it is challenging in practice. Different laboratories often use varying definitions and methods to measure carbohydrate availability. This variability can make it difficult to standardize GI values. Additionally, in everyday eating, many foods contain fiber, resistant starch, and other components that lower carbohydrate availability, which can limit how applicable GI measurements are to real-life diets.

At Food Research Lab (FRL), we specialize in providing comprehensive Glycemic Index (GI) testing services that empower food and beverage manufacturers to validate their product’s impact on blood sugar. Our testing follows internationally recognized protocols and is conducted at our ISO-certified clinical research facility, ensuring accuracy, reliability, and global compliance.