As the development of new sweeteners and fibers continues to grow, we’ve seen an increase in tolerability trials here at INQUIS. These trials are essential for evaluating how well a food or ingredient is tolerated, specifically by assessing the severity of gastrointestinal symptoms following consumption.

Every tolerability study is designed to match the characteristics and anticipated effects of the ingredient or product being tested. Trials may explore a range of doses to pinpoint the level at which symptoms begin to appear, helping define a threshold for tolerability.

Depending on the product’s intended market, studies may be conducted in the general population or within a specific demographic group. These studies can examine acute symptoms experienced after a single feeding or evaluate how tolerance may evolve with regular daily consumption over the course of weeks or months.

Some trials may also include a fecal collection to examine potential associations between specific metabolites and GI symptoms.

Tolerability studies play a critical role in the development and refinement of novel ingredients—especially sweeteners and fibers—ensuring products are not only effective but also comfortable for consumers to enjoy.