Nutrition

We all have a perspective of what we eat and drink in fine dining. It is known, humans not only eat based on taste alone. We eat with our five sensory awareness to our environment. It is a combination of visual, auditory, kinaesthetic, olfactory and gustatory to our exposure. However in this modern day in age, we ought to know what we cook and what we eat. Thus, we trend the increasing need to also feed the sixth sense - knowledge of what we eat.

Our nutrition services cover collaborative research, confidential research and governmental research on human metabolic responses, food intake relating to appetite control and weight management, uptake and bioavailability in antioxidant activity, vitamins, minerals, phytochemicals.

Our services classically extend in establishing calorific valuation for food profiles, metabolic rate of change under storage, testing of glycaemic index, hematology, biochemical and in-vitro capability investigations, food forensics for origin validation under stable isotope ratio analysis.

We retain full capability to device bespoke testing for individual client niche requirements to better communicate your food profiles to your clientele.