14
May
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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Author: Food Research Lab
14
May
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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05
May
Shrimp is a common seafood species that belongs to the Malacostraca, the largest class of crustaceans. Shrimp is high in omega-3 fatty acids, which help people lose weight, lower blood pressure, boost bone and brain...
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04
May
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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04
May
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 grocery...
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03
May
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 perform...
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01
May
The oils are extracted from fruits, vegetables, seeds and nuts, such as sunflower, canola, sesame, coconut without applying external heat. Moreover, the food product companies try to keep the heat production minimal during the extraction...
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22
Apr
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 baked goods...
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16
Apr
Encapsulation is a physicochemical process where substances, such as bioactive material, are coated in another material, leading to particles ranging from nanometer to a few millimetres. Microencapsulation is an encouraging technique that provides a stable,...
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08
Apr
World Health Organization (WHO) reported that more than 80% of the global population relies on traditional medicine for their primary healthcare needs. A sum of 20,000 plants has been identified in 91 countries that contain...
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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.
