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Digestibility of (novel) foods, ingredients & feeds

Studying food quality and enabling maximization of health benefits from nutrients and bioactive compounds.

Digestibility (amount of a nutrient absorbed by an individual) is a key area of research in food development, as food product performance is directly linked to its gastrointestinal behavior (i.e. release of a nutrient from its matrix and subsequent availability for absorption).

Generally determined as the difference between the amount of a nutrient consumed and the amount of the nutrient retained in feces, (in)digestibility is often erroneously calculated due to the fermentation of (macro)nutrients such as carbohydrates and dietary proteins from the gut microbiota. Therefore, consideration of ileal digestibility of a nutrient is of significant importance.

With the very precise simulation of the human gastrointestinal situation, as well as ability to sample at critical points in digestion, TIM Technology has become a go-to tool in the field of nutrition for the following studies:

  • Protein digestibility and Protein Quality (DIAAS) measurement
  • Lipid digestibility
  • Carbohydrate digestibility and Glycemic response prediction


A TIM Study is valuable tool for any project related to the design of (novel) functional foods and ingredients, regulatory dossier applications (e.g. novel food and ingredients), improvement of food digestibility, interaction and/or influence of food components to nutrients availability, nutrient ingestion, and more.

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