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.

FSSAI guidelines for Food for Special Dietary Use

18 May

FSSAI guidelines for Food for Special Dietary Use (FSDU)

by Food Research Lab

in NHP in Canada, Regulation Updates

Comments

FSSAI defines Foods for Special Dietary Use (FSDU) as “Those foods that are specially processed or formulated to meet the particular nutritional requirements of certain categories of people who cannot consume normal foods due to some specific medical or physiological conditions.”

These foods are intended for dietary management and cannot be used as a sole source of nutrition for individuals aged two and above.
They are often recommended for specific physiological conditions, like- sportspeople, pregnant and lactating women and ageing people. They can also be specific to health conditions like hypertension, diabetes, celiac disease, lactose intolerance, etc.
The products may or may not be taken under the recommendation of a practitioner.
These products must comply with specific regulations set by FSSAI and need to be labelled accordingly. In addition, the labelling must include information on the target audience, the intended use of the product, specific nutritional claims, and any warning or cautionary statements that may be required.

The packaging of the products should be tamper-proof and mention the marking for consumption.
The manufacturer must mention the complete supply chain of the product to enhance transparency and authenticity.
The manufacturer must conduct periodic tests of the FSDU in an FSSAI-approved lab, and the Certificate of Analysis (COA) must be kept in a repository for reference.
FSDU products must also comply with the general food safety regulations and guidelines set by FSSAI [1, 2].