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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 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.

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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.

Different Ingredients Present in Nootropic Drink|Food Research Lab(FRL)

07 Apr

What are the different ingredients present in a nootropic drink?

by Food Research Lab

in Beverages, New product development

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Introduction

The name ‘Nootropic’ is an amalgamation of two Greek words, nöos, meaning thinking, and tropein, which means guide. The term was first coined by  Cornelius E. Giurgea, referring to a group of substances that activate cognitive functions like learning and memory. They work primarily by improving the oxygen and glucose supply to the brain. Some nootropics work by improving blood flow to the brain.

Nootropics are indicated in acute or subacute conditions for treating memory, consciousness and learning disorders. They may also be prescribed for mental retardation, memory loss, attention, and memory loss due to fatigue and exhaustion. They are a popular choice among university students since they work on enhancing cognitive functions [1].

Although the concept of nootropics is relatively new, consumers are increasingly seeking substances that enhance brain function and mood. With the advent of functional beverages and innovations in the beverage industry, nootropic drinks are gaining popularity [2].

Nootropic drinks composition

Nootropic drinks typically contain natural and synthetic ingredients that are believed to have cognitive-enhancing effects. Here are some of the common ingredients that are often included in nootropic drinks:

Figure 1: Contents of nootropic drink

Caffeine: It is a natural stimulant that can increase alertness, focus, and energy levels. Evidence suggests that caffeine delays cognitive decline in healthy individuals. Caffeine co-administrated with piracetam delays cognitive damage and amnesia [3].
L-theanine: Commonly found in green tea, L-Theanine is believed to have a calming effect and can help reduce anxiety and stress while improving cognitive function. A synergism occurs when L-Theanine is taken with caffeine, and both substances are found in tea [4].
Creatine: Creatine is a compound derived from three amino acids-arginine, methionine and glycine. It is involved in energy production in the body. It is believed to improve cognitive function, particularly in tasks requiring quick energy bursts, and is known to improve short-term memory and benefit ageing and stressed individuals. However, creatinine’s effects must be studied on patients with cognitive impairment [5].
Ginkgo biloba: Ginkgo biloba is a herbal supplement believed to improve memory, focus, and mental clarity, mainly by improving blood flow to the cerebellum. The clinical applications of Ginkgo biloba include depression, cognitive disorder, impaired mental performance and Alzheimer’s disease. Ginkgo biloba finds its use as a n ingredient in super-food based powder and drink [2].
Bacopa monnieri: Bacopa monnieri is a herbal supplement that enhances cognitive function and reduces anxiety. It helps improve cognition in the elderly. Its mechanism of action remains to be explored [6].
Rhodiola rosea: An adaptogenic herb believed to help reduce stress and improve cognitive function, Rhodiola rosea is gaining popularity, especially among college students [7].
Ashwagandha: Ashwagandha is an adaptogenic Ayurvedic herb believed to improve sleep, cognitive function, and stamina and reduces stress and anxiety. It is implicated as a therapeutic agent in neurodegenerative diseases [8].
B vitamins: B vitamins are vital for brain function and are believed to improve cognitive function and reduce fatigue. Vitamins B-6 and B-12 have been shown to increase academic performance and fluid intelligence, which are exclusive to non-verbal tests of intelligence, in schoolchildren [9].
Choline: Choline is a nutrient vital for brain formation and function and is believed to enhance memory and focus. When combined with citicoline, it improved the symptoms of post-stroke depression (PSD) and enhanced cognitive function [10].

The ingredients and doses of nootropic drinks may vary, depending on the commercial brand and the product. Therefore, it is always recommended to read the label and consult a healthcare professional before consuming any nootropic drink.

Conclusion

Nootropic drinks have risen from a need to create functional beverage products that aim to improve cognitive health. Although a relatively new product, the demand for nootropic drinks is increasing. Researchers are exploring natural ingredients to formulate them to meet the requirements of health-conscious consumers.

How the Food Research Lab can Help

The Food Research Lab offers beverage formulation services that can be a new product to the market, mimic an existing product or serve as a line extension to the range of products. It prioritises using healthier ingredients like using low-calorie natural sweetener since understands the consumers’ requirement for a nutritious and delectable formulation.