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Small-batch production of foods for satiety studies
Successful development of weight-management products and testing in human satiety trials critically depends on:
- Acceptability of product for reliable and valid measurement of satiety
- Equalizing test and control foods on sensory properties (taste, viscocity etc.)
- Small batch production of several variants of a prototype food
- Flexibility in delivery, safe and tightly controlled production process.
NIZO has a track record in the design and production of test foods for human satiety trials run at several universities in the Netherlands and elsewhere. Food products in these studies had narrow specifications with respect to ingredients and sensory properties and often needed to be manufactured repeatedly over time.
In one study, high- and low-protein products were formulated with a wide variety of protein sources (alpha-lactalbumin, gelatin, casein, soy and whey) but the same texture and number of calories. Flavour was applied in a way that made it impossible to recognize the protein source in the product. When tested in subjects, it was shown that the satiety-inducing effect of alpha-lactalbumin and gelatin resulted in a 20% reduction of energy intake and that the test products were evaluated very positively.
