Article
Our goal is to make your dream concept a commercial product, integrating our strong knowledge of ingredients and techniques to help you make the right decisions
Why Capillary Blood Is Better for Glycaemic Index Testing: Science, Protocols, and Key Benefits
To enable valid glycaemic index (GI) comparisons of carbohydrate-laden foods, standardized and methodologically sound testing...
What is Glycemic Index
Interest in the glycemic index (GI) has grown steadily over the years, along with numerous...
Understanding Variability in Glycemic Index (GI) Measurements
The glycemic index (GI) is often considered an inherent characteristic of a food, meaning it...
Understanding the Role of Carbohydrate Amount and Availability in Glycemic Index (GI)
The amount of carbohydrate in a food significantly influences blood sugar levels. This is why...
Limitations of the Glycemic Index (GI): A Closer Look
While the glycemic index (GI) is a widely used tool for ranking foods based on...
How Variety, Origin, and Ripeness Affect Glycemic Index (GI)
The glycemic index (GI) of a food can vary widely depending on its variety, origin...
How Other Macronutrients and Fiber Affect the Glycemic Index (GI)
One of the major criticisms of the glycemic index (GI) is that it doesn’t account...
How and When Blood Samples Are Collected for Measuring Glycemic Index (GI)
Blood sugar levels can be measured using samples from different types of blood and methods...
An Overview of Dietary Glycaemic Index Labelling Practices
The glycaemic index (GI) is a measurement system for carbohydrate-rich foods. There are differences in...
Glycaemic Index Testing
We proritse health and offer testing service for glycaemic index for developing more inclusive products
Glycaemic Index Research Service
One measure used to quantify how quickly the body digests or breaks down carbohydrates is called the glycaemic index (GI). The GI value precisely defines how a diet containing carbohydrates affects serum glucose levels after eating.
The main focus of the Food and Beverage industry is on the glycaemic index (GI), sustained energy release and glycaemic food response.
As a result, food and beverages manufacturers are increasingly interested in studying, understanding and measuring the GI and glycaemic load of the food and beverage products
Food and Beverage Glycaemic Index Testing Services
Our Scientific experts offer Glycaemic Index testing services and solutions for various products and have successfully assisted numerous companies during product development. FRL has a glycaemic index testing & research laboratory, wherein we conduct Human Clinical Trials utilizing a portion of the food containing 50 grams of digestible (available) carbohydrates and then measuring their effect on their blood glucose levels.
This approach uses standardized in vivo methodology (FAO/WHO expert consultation, 1998) and is duly approved by the independent ethics committee. We have dedicated medical doctors, senior nutritionists, experienced dieticians and scientists with a strong foundation of knowledge and expertise in Good Clinical Practice to work for us. Our focus is on quality assurance, speed, and compliance with legal standards.
Our GI Testing services can help you to:
- Develop a new product or change the formulation of an existing one
- Evaluate the glycemic index of food according to a standard in-vitro protocol for measurements of RAG, SAG and starch fractions as measured by HPLC of the glucose.
- Formulation of a meal plan kit exclusively for patients with diabetes and cardiovascular risk factors.
- Evaluate GI using human clinical trials approved by an independent ethics committee
- The high degree of accuracy using the latest in glucose-analysing equipment
- Additional testing to analyse available carbohydrate content and insulin response
- Efficient turnaround time
We help you determine the GI values of food according to the protocols and procedures recommended by the FAO/WHO (1998). We use whole capillary blood glucose using an automatic analyser, and the results will be analysed as per the standards.
Scientific evidence suggests that the prevention and treatment of several chronic diseases can be beneficial with a low glycaemic index and reduced glycaemic and insulinaemia response. With Food Research Lab's contract research clinical laboratory, you can get the food (Carbohydrates rich) products tested with the exact methodology used, GI values and rating, and graphical interpretation of the results approved by scientists. Moreover, we assist food and beverage manufacturers with GI labelling, depending on the country.
Food Research Lab's Food & Nutraceuticals Contract Research Laboratory network provides manufacturers with advanced scientific and research capabilities. Contact our scientific experts to discuss how we can help you
Contact Us
You might also be interested in these:
Why Capillary Blood Is Better for Glycaemic Index Testing: Science, Protocols, and Key Benefits
To enable valid glycaemic index (GI) comparisons of carbohydrate-laden foods, standardized and methodologically sound testing...
How Variety, Origin, and Ripeness Affect Glycemic Index (GI)
The glycemic index (GI) of a food can vary widely depending on its variety, origin...
How and When Blood Samples Are Collected for Measuring Glycemic Index (GI)
Blood sugar levels can be measured using samples from different types of blood and methods...
Let’s create something Innovative and Delicious together
Food Research Lab strives for excellence in new Food, Beverage and Nutraceutical Product Research and Development by offering cutting edge scientific analysis and expertise.
