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.

Safety Implications of Botanical Ingredients

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Safety Implications of Botanical Ingredients

Safety Implications of Botanical Ingredients – Herbal Formulation

Safety Implications	Details
Toxic Plants	- Examples include foxglove (Digitalis spp.), deadly nightshade (Belladonna), and Aristolochia spp. These plants contain toxic compounds that can be harmful even in small amounts.
Plants with Toxic Constituents	- Culinary herbs like those containing apiole (e.g., parsley), β-asarone (e.g., calamus), estragole (e.g., tarragon), and safrole (e.g., sassafras) may have toxic components.
Risk during Pregnancy	- Certain MAPs, such as hops (Humulus lupulus), can pose risks during pregnancy and lactation due to their effects on hormones or other mechanisms.
Chronic Toxicity Concerns	- Long-term exposure to MAPs may lead to subtle forms of toxicity such as carcinogenicity, mutagenicity, or hepatotoxicity. These effects may not be immediately obvious and require careful monitoring.
Essential Oils Concentration	- Essential oils are highly concentrated forms of plant extracts, approximately 100 times stronger than their natural form. They can cause allergic reactions (e.g., cinnamon bark oil) or photosensitization (e.g., bergamot oil) when used undiluted or inappropriately.
Misuse and Toxicity	- Ingesting large quantities of essential oils (e.g., pennyroyal oil containing pulegone) can lead to severe adverse effects including liver toxicity or even death.
Carcinogenic Potential	- Safrole, found in sassafras oil, is known for its carcinogenic properties. Its use was banned as a food additive in the USA due to health risks.
Regulatory Issues	- Some countries have banned products like absinthe containing wormwood oil due to narcotic effects or habit-forming potential (e.g., thujone).
Use Caution in Applications	- Aromatherapists often recommend essential oils for ingestion, but this can be hazardous without proper dilution and guidance. Hydrosols (e.g., oregano water) are safer alternatives for internal use due to lower concentrations of essential oils.
Storage and Handling	- Essential oils should be stored in amber glass containers to prevent degradation and kept out of reach of children. They can lose potency over time, and refrigeration can extend their shelf life.
Adulteration Concerns	- Adulteration of herbal products with synthetic drugs or toxic substances (e.g., heavy metals, pesticides) compromises both quality and safety. This can lead to serious health risks for consumers.
Contamination Risks	- Herbal products may be contaminated with heavy metals (e.g., lead, mercury), pesticides, herbicides, or harmful microorganisms like mycotoxins. These contaminants pose significant health hazards if ingested or applied.