Why Choose Pepgra'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. Pepgra’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 Pepgra 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.

Glycaemic Response Initiatives

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Glycemic Index Research Service

Glycemic Index Research Service

One measure used to quantify how quickly the body digests or breaks down carbohydrates is called the glycemic 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 glycemic load of their foods.

Glycemic Index (GI) Testing in Pepgra’s Food Contract Research Laboratory

Our Scientific experts offer GI testing services for various food products and have successfully assisted numerous companies during product development. 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 Pepgra’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.

Pepgra’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
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