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 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.

Satiety Research and Study

Transforming your Vision into Reality for Satiety Research and Study

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Satiety Research and Study

Satiety Research and Study

As weight increases, the chances of developing diabetes, cardiovascular disease and hypertension rise continuously, creating a huge overlap between the prevention of obesity and the prevention of a variety of chronic diseases.

Foods that generate satiety sensations benefits people looking for weight reduction and management. Satiety Index (SI) is a tool that helps to identify the satisfaction of a person’s hunger, or he/she feels like eating more. Satiety is a term explains the feeling of fullness following consumption and loss of appetite that happens after eating.

Food Research Lab offers satiety research services for developing healthier alternatives.

Our formulation team at 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. We offer wide range of services under satiety testing, and this includes.

Conduct extensive evidence-based research to identify potential satiety enhancing food structures, screen specific ingredients that can trigger and enhance internal signals that ultimately affect the feeling of satiety and nutrient bioavailability.
Develop novel food processing techniques to alter food structure, assess sensory satiety in early consumer testing.
Developed products pass through safety, sensory evaluation and consumer tasting.
Assess the satiating effects of food products in short- and medium-term satiety studies.

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 Scale (VAS) questionnaire to measure gut hormones related to appetite following a meal.

We follow international methodology to conduct satiety testing where isoenergic diet will be fed to groups of 11-13 subjects. Satiety rating will be obtained every 15 min over 120 min after which subjects will be free to eat ad libitum from a standard range of foods and drinks. To assess the satiety response to the test food, we will compute a Satiety Index (SI) score. This score will be determined by dividing the area under the satiety response curve (AUC) for the test food by the group's average satiety AUC for white bread, and then multiplying the result by 100. Notably, white bread will serve as the reference point with an SI score of 100%, while the SI scores of other foods will be expressed as a percentage relative to white bread.

FRL's biomarker study entails the evaluation of specific compounds, namely ghrelin, peptide YY (PYY), and GLP-1 (glucagon-like peptide 1), which have recently garnered considerable attention. In this context, these biomarkers play pivotal roles. GLP-1 and PYY are implicated in the regulation of satiety between meals. We also use blood glucose in the short term, and leptin changes during the longer-term negative energy balance, apart from the above markers.

At FRL, we enable you to substantiate satiety-related claims for your products. The recent EU legislation permits the use of health claims related to weight regulation and satiety, provided there is robust scientific evidence supporting these claims. Such claims fall under Article 13.1 of the regulations and may pertain to aspects such as 'slimming,' 'weight control,' 'reduction in the sense of hunger,' or 'increase in the sense of satiety,' while avoiding specific references to the rate or amount of weight loss (Regulation (EC) No 1924/2006). These Article 13 claims should be rooted in widely accepted scientific research and must be easily understood by the average consumer. The scientific validity of these claims under Article 13 is assessed by the European Food Safety Authority (EFSA).

Certainly, at FRL, we are committed to assisting our clients not only with satiety testing but also with any necessary reformulation efforts. If your initial satiety testing does not yield the desired results, our team of experts will work closely with you to understand the challenges and limitations. We will then provide valuable insights and guidance on how to adjust and reformulate your product effectively to achieve the desired satiety outcomes. Our aim is to support you throughout the entire process, from initial testing to potential reformulation, ensuring that your product aligns with your goals and meets the necessary regulatory requirements. Our expertise and dedication to helping you achieve success in your satiety-related endeavors are at the core of our services at FRL.