Foods promoting digestive comfort, stable blood glucose levels and enhanced satiety boost the feeling of vitality. Degradation of food structure at different levels in the gastrointestinal tract largely influences the physiological responses to foods.
In this webinar we described how VTT combines prediction of food digestion through the GI-tract with optimally chosen raw materials and food process development to promote consumer vitality.
Watch the webinar:
Towards a vitality index? Predicting healthiness in food design