Measuring protein availability for pure proteins and multi-component ingredients
NIZO can carry out digestion studies on your pure proteins or multi-component ingredients. For example:
- Designing and coordinating the execution of a food intervention study in healthy volunteers under good clinical practice conditions
- Measuring blood amino acids, over a period of several hours after a protein meal
- Measuring glucose and insulin levels after a protein meal, to see how your ingredient affects the blood response, or the volunteers’ feeling of appetite, satiety, etc.
- Drafting of clinical and statistical reports, with clear interpretation
- Providing tailored consultancy and guidance based on your study results
In-house expertise in dairy and plant-based proteins
NIZO can design and coordinate a customised protein digestion study, based on your specific question. We carry out your amino acid analyses in-house, for full control and enhanced efficiency. Using our expertise in food, science and nutrition, we can go even further: into the impact of the nutrient content, food matrix, processing, etc. on your protein ingredient.
We have extensive experience in clinical trials with different target populations, including both younger and older consumers (the ‘65-80’ year-old group), athletes, etc.
And while most protein digestion studies on amino acid patterns in the blood are done with isolated proteins, we have also carried out studies on actual products, delivering real-world insight.
For example, we have shown that protein composition isn’t the only factor that impacts amino acid availability in the blood. The product matrix (such as milk, yoghurt or cheese) also plays a role.
With our scientific expertise and guidance, we can help your company develop products that fit within more effective dietary strategies, whether for preventing muscle loss with aging or for meeting other consumer needs.
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