For a long time, scientists have understood that there is a direct link between the food we eat and our health. The modern concept of functional foods arose from the progressive awareness that eating nutritious...
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As customers work longer hours, spend more time commuting, and strive to better use their time, they expect products and services that will ease and support their hectic lifestyles. The economic importance of ready-to-eat foods...
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Sugar Substitute The urge to eliminate sugar is motivated by a health and wellness movement that is backed by nutritional recommendations and increasingly regulated by legislation. Creating with Cannabis The cannabis market’s interest and prospects continue to expand....
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1. Spectroscopy Light is used in spectroscopy to examine the interior state of fruits and vegetables. For food analysis, researchers currently use spectroscopy in a variety of methods. This system measures the shelf life and freshness...
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The shelf-life of a food is the amount of time it can be stored under specified storage circumstances while retaining its optimum safety and quality. A food’s shelf life begins when it is made and...
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A specific medium used in microbiological laboratories to culture or grow various types of microorganisms in order to identify and detect them. A culture medium is often made up of various nutrients to promote microbial...
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Obesity is one of the most common and visible consequences of junk food consumption. Junk foods are high in carbohydrates, calories, and fats, all of which contribute to weight gain. Furthermore, obesity is the root...
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Organic products lower public health risks to farm employees, their families, and customers by reducing their exposure to harmful and persistent chemicals on the farm and in food, as well as the soil in which...
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Certain foods include antioxidants, which may help to reduce some of the damage caused by free radicals by neutralising them. These include antioxidants, vitamins A, C, and E, as well as the minerals copper, zinc,...
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Cow’s milk allergies are most shared in babies and young children, especially if they have been exposed to cow’s milk protein before the age of six months. It’s one of the most prevalent paediatric allergies,...
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Food Research Lab strives for excellence in new Food, Beverage and Nutraceutical Product Research and Development by offering cutting edge scientific analysis and expertise.
