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.

Role of Precautionary Principle on Botanical Nutraceuticals in EU

22 Jun

The Role of the Precautionary Principle on Botanical Nutraceuticals in the EU

by Food Research Lab

in Regulation Updates

Comments

The regulatory authorities are concerned about the safety of botanical nutraceuticals in the EU market. The European Food Safety Authority (EFSA) is a regulatory body which conducts tests to assess a product’s risk for human health.

Like food, the botanical ingredients must comply with the general food law, Reg (EC) No. 178/2002, which includes the ‘precautionary principle’. The precautionary principle aids decision-making about the trade of food products, including nutraceuticals having botanical extracts. In addition, it helps in preventing harm to health and the environment.
A database of botanicals that might be useful in food was created by the EU to ensure harmonisation but is free of any legal force.
It should be noted that some substances under the category of bioactive compounds are more regulated than others. For example, vitamins are more regulated than botanical ingredients [1].
Based on their intended use and level of exposure, the European Food Safety Authority (EFSA) evaluates the safety of botanicals and their derivatives as food ingredients or supplements.

EFSA evaluates the potential risks, such as toxicity, contaminants, and interactions with other substances, and provides scientific advice to the European Commission for risk management decisions.
Additionally, the EU has established maximum levels for specific contaminants in food supplements and nutraceutical products, including heavy metals, mycotoxins, and pesticides, to ensure consumer safety.
Good Manufacturing Practices (GMP) and quality control standards are also enforced to ensure the safety and quality of botanical nutraceuticals on the market [2].