Why Choose Food Research Lab's FRL as Your Food Product Development (FPD) Consultant and Partner?

There are several options in almost every product area in today’s market, and the difficulty is in coming up with unique items that stand out and connect with customers. Food Research Lab's Food Research Lab (FRL) takes a holistic approach to creating food and beverage products. We define, demographically target, and build effective goods through a sequential process for category selection and comprehension. The client can visit the lab to learn the process. We offer unlimited rounds of revisions to ensure customer satisfaction. The final product prototype, along with the documentation process, including the video (through email), will be shipped to the client, and in case the client is not satisfied with the video, a food technology consultant will visit the place for the product demo at the client’s costs.

What are the different forms that you deliver the Food Product Formulations?

The food industry is witnessing a new form of consumption. Keeping that in mind, we can formulate the products in the form of ready-to-eat, ready-to-drink, ready-to-mix, ready-to-serve, and ready-to-cook food products. We use ingredients that offer an added value to the development and improve its indulgence and sustainability in terms of its functional ingredients, plant-based food dyes, and natural preservatives with a clean label.

What are the sectors Food Research Lab cover?

We cover a wide range of sectors such as soups, sauces and dips, chips, tortillas, dry beverage powder, plant-based products, masalas, puddings, instant mixes and many more.

How is sensory testing been carried out?

Our sensory examination leads to the precise formulation and recipe recommendations. We develop data-driven design models based on sensory research and customer insights. The fact-based design methodology used by Food Research Lab reduces risk and gives our clients market confidence while cutting development time in half. With our dedicated sensory lab facility, our team takes satisfaction in creating and optimizing successful products in the marketplace, generating a favourable return on investment, and developing brand advocates.

Shelf Life: Polyphenols from Olives Leaves|Food Research Lab(FRL)

08 Aug

Polyphenols From Olive Leaves – Shelf Life Improvisation

by Food Research Lab

in What Science Can Do

Comments

Polyphenols are widely recognised for their health benefits, and polyphenol-rich olive oil, which is a staple of the Mediterranean diet, has been linked to improved health. Olive leaves, on the other hand, have been discovered as a polyphenol-rich alternate source in the last decade. This is particularly interesting in the context of the growing interest in functional foods, as well as in terms of the management of biological waste, including olive leaves that are left over from the production of olive oil. Previous research has found that olive leaves have a high phenolic content, which explains their previously reported antibacterial, antimicrobial, and antiviral properties.

Fig.1. Characterization of Olive Leaf Extract Polyphenols (ScienceDirect.com)

Many recent studies have shown that commercially available polyphenols and polyphenol-rich extracts inhibit lipid peroxidation in meat and meat products and preserve meat colour better than/or as well as the synthetic antioxidants butyl hydroxy anisole (BHA), butylhydroxytoluene (BHT), tert-butylhydroquinone (TBHQ), and propyl gallate (PG), which have been suspected to have negative effects on human health.

Consumers, on the other hand, have recently asked that these chemicals be replaced with natural molecules that have beneficial effects. Commercially available polyphenols and plant extracts rich in polyphenols may be effective for protecting meat/meat products from oxidative degradation, bacterial spoilage, and pathogen growth due to their antioxidant and antibacterial capabilities.

Reference:

https://www.researchgate.net/publication/319531688_Plant_Polyphenols_as_Antioxidant_and_Antibacterial_Agents_for_Shelf-Life_Extension_of_Meat_and_Meat_Products_Classification_Structures_Sources_and_Action_Mechanisms