Bioactive components are compounds extracted from plants that have pharmacological effects on human health. In a way the extracts are nothing but nutraceuticals or elements from a natural plant source which is extracted with the purpose of...
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Health Food products made with protein ingredients, such as margarine, frozen cuts, baking products, spreads, yoghurt, and milk sausages, gain traction and see high demand. The demand is also growing due to the increased use of these goods...
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Introduction: Corona Virus pandemic has disconnected people from their regular life, travelling, going to a restaurant and even visiting a grocery store is a no go. Consumers are ordering their daily bread and butter online and...
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Introduction: Encapsulation is a key process of trapping components (active) into a secondary material (encapsulant), resulting in small solid particles which will be able to release the active component at specific condition. This process is used...
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Food preservatives are widely used to prolong the shelf life of perishable foods and reduce food spoilage, ensuring that the nutritional content of the foods is maintained. Anti-microbial preservatives stop bacteria from growing, whereas antioxidant preservatives slow down...
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Introduction: Consumers prefer new cereal trends in the health food category compared to a usual household staple. Food development companies want to grow sales and must meet new consumer expectations despite indications that the cereal market is reducing. The...
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Introduction: Food packaging sells your product, extends its shelf life and aids in long-distance transportation. Finding the right type of packaging for your product will help your sales. Currently, if you visit a supermarket or a...
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Introduction: Sports nutrition is a dynamic clinical field of study, which is unique to each individual and planned according to their goals. Sports nutrition is a well-designed nutrition plan that allows active adults and athletes to...
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The world health organization (WHO) and the Food and agricultural organization (FAO) suggest that the average consumption of oil in a day per person is 100 to 150 grams, in contrast to 20 -30 grams...
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Introduction: Extending the shelf-life of Baked product development relies on the manufacturers, product developers, process and packaging technologists to produce attractive and delicious products that stay fresh for a long time without any microorganisms. Shelf-life of...
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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.
