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.

Summarizing the degradation products with potential toxicity

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Summarizing the degradation products with potential toxicity

Summarizing the degradation products with potential toxicity – Herbal Formulation

Raw Material	Type of Degradation	Reason for Degradation	Methodology	Responsible Material/Content	Legislation/Regulation
Bitter Almonds	Cyanogenetic Glycosides → Hydrogen Cyanide	Enzymatic hydrolysis of amygdalin in the presence of water releases hydrogen cyanide.	Not specified in detail	Hydrogen cyanide	EU Directive 88/388/EEC; EFSA guidelines on cyanide limits in food and beverages.
Brassicaceae Family	Glucosinolates → Isothiocyanates	Enzymatic hydrolysis of glucosinolates produces potentially toxic isothiocyanates.	Not specified in detail	Isothiocyanates	No specific regulation mentioned; toxicity concerns due to goitrogenic potential.
Nitrate Accumulation	Nitrate → Nitrite → Nitrosamines	Accumulation of nitrate in plants, which can be converted to toxic nitrite and nitrosamines under certain conditions.	Not specified in detail; typically involves analysis of nitrate and nitrite levels.	Nitrite; Nitrosamines	Concerns addressed by various health agencies; regulations on nitrate levels in food and drinking water.
Sweet Clover	Enzymatic transformation of coumarin to dicoumarol	Mould activity in dried sweet clover converts coumarin to dicoumarol, a potent anticoagulant.	Not specified in detail; involves analysis of coumarin and dicoumarol levels.	Dicoumarol	General warnings about sweet clover and dicoumarol toxicity; specific cases regulated locally based on health risks.

Notes:

Raw Material: Plant or plant family susceptible to degradation.

Type of Degradation: Process by which the degradation product is formed.

Reason for Degradation: Underlying biochemical or environmental conditions leading to degradation.

Methodology: Analytical techniques typically used for detecting or quantifying the degradation product.

Responsible Material/Content: Specific toxic compound formed as a result of degradation.

Legislation/Regulation: Relevant regulations or guidelines governing the presence of toxic compounds in food and beverages.

These examples illustrate the importance of quality control and regulatory oversight in ensuring the safety of herbal and plant-derived products for human consumption.