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.

Important Criteria for Developing Sports Nutrition Products

Thumbnail Images - Key Points to be Considered While Formulating Products For Sports Nutrition

03 May

Important Crieteria for Developing Sports Nutrition Products

by Food Research Lab

in New Food Product Development

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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 perform at their best. Sports nutrition development supplies the right food type, with an adequate amount of energy, nutrients and fluids to sustain the body functioning at the optimum levels. Scientific studies have reported that the sports nutrition has laid the foundation for competitive athletes and overall athletic success. For active adults who exercise 3 to 4 times a week, a normal healthy meal would suffice. Moderate to elite athletes who perform 5 to 6 times will need significantly more nutrients to support energy requirements.

Nutritional Basics

The human body requires carbohydrates and fats as the main energy source and the amount depends on the exercise intensity and duration during food product development. Inappropriate caloric intake can obstruct athletic performance. Macronutrients from the food supply the essential energy for optimal body functions.

Carbohydrates

Carbohydrates are complex and an important source of energy for the human body. Carbs can be simple such as from fruits, vegetables and milk or complexes such as from whole grain bread, oats and other cereals. Digestive enzymes break down these carbohydrates into glucose and feed energy (Adenosine triphosphate ATP) to the cells, tissues and organs. Based on the body size and training requirements, carbohydrates are composed of 45 to 65% of the total food intake.

Proteins

A minimum of 1.2 to 1.7 g/kg of body weight should be consumed every day by an athlete for strength and endurance training. However, depending on the overall caloric requirements sourced from foods alone, the needs for protein supplementation could be dictated. A recent study suggests that individuals engaging in vigorous activity can consume a high protein and carbohydrate rich food soon after the training. Pre-workout consumptions have demonstrated to have a greater effect on the skeletal muscle protein synthesis compared to post exercise consumptions.

Fats

Generally, dietary fat has been misunderstood and blamed for many health problems but is an essential nutrient for optimal health. Stored body fat in adipose tissues provides insulation to internal organs and protest nerves are gained by consuming additional calories than we can burn and is completely different from dietary fat. An optimal level of body fat is required for healthy athletic activity. One gram of dietary fat provides 9 calories and one pound of stored fat provides 3600 calories of energy. Fat reserves are less accessible to athletes who need to perform quick and intense workouts. However, fat is essential for longer, and endurance based exercises. Research findings recommend athletes consume at least 30% of their total daily caloric intake as a healthy fat. Omega 3 and 6 are essential fatty acids that are a key to a sports nutrition diet .

Meal timings

A recent study suggests that athletes who perform moderate to high intensity activity for at least 40 min are improved by consuming a high carbohydrate, low protein, low fat meal, 3 hours prior to the exercise. This study disproves the common misconception that athletes need to starve before competition or training sessions. Some athletes compete for hours at a time, for which appropriate snacks and liquid supplementation should be consumed. Meal timing has also been reported to have an effect on the synthesis of muscle proteins (MPS). Impaired MPS may allow the downstream creating of lean body mass. Post exercise supplementation is proven to be beneficial for aerobic exercise. Post exercise carbohydrate intake does not affect MPS, but essential amino acids are responsible for MPS.

Hydration

A good amount of hydration and electrolytes are essential for healthy athletic performance. Active adults and athletes lost body water and sodium during sweating and if this exceeds 2 per cent of body weight this leads to dehydration (hypohydration). Sports drinks and rehydration with water and sodium are often consumed to restore the lost amount of water. Lack of sufficient hydration may lead to hypohydration, hypovolemia (decreased blood volume) and hyponatremia (low sodium level).

Supplementation in sports nutrition

According to Sports Medicine, only a few limited supplements are backed by clinical research. The Australian Institute of Sports provides a general guide for sports performance supplements. Sports bars, drinks, gels, electrolyte supplements, and protein supplements fall under sports foods. Micro nutrients such as iron, calcium, vitamin-D, multi-vitamin, omega 3 fatty acids fall under medical supplements. Creatine, caffeine, nitrate and beta alanine fall under performance supplements.

Resistance strength training programs are designed for building the strength of skeletal muscle. High intensity work requires a sufficient amount of macro nutrients for muscle building. Protein consumption is vital for increasing lean body mass, at least 1.2 to 3.1 g/kg of body weight. However, for endurance programs, one to three hours per day, require high energy intake in the form of the carbohydrates is essential. Based on research, target carbohydrate consumption ranges from 6 to 10 grams per kilogram per day. Moreover, fat is a secondary source of energy for long duration training sessions. Replacing fluids and electrolytes which are lost through respiration is important for performance.

Strength vs. Endurance

Specialized nutrition

Specialized nutrition is built for athletes training at very high altitude, in very hot and cold conditions, and for astronauts who require a slightly different meal plan. At very high altitudes, more oxygen supply is essential; therefore iron rich foods are increased in the plan. Foods rich in antioxidants, proteins are essential to avoid any deficiencies. Fluids are constantly replenished to keep the athletes well hydrated. Athletes competing in extreme hot or cold conditions are at higher risk and prone to illness. Athletes in hotter condition need to balance their fluid and electrolyte balance to stay competitive and utilize their optimal performance. However, athletes in colder environments need to keep up their body temperature. Leaner athletes are usually at a risk of hypothermia. Therefore, foods and fluids to withstand colder temperature will encourage achieving optimal performance.

References:

Gavrilova, N. B., Chernopolskaya, N. L., Rebezov, M. B., Shchetinina, E. M., Dogareva, N. G., Likhodeevskaya, O. E., … & Sanova, Z. S. (2020). Specialized sports nutrition foods. International Journal of Pharmaceutical Research, 12(2), 998-1003.
Benardot, D. (2020). Advanced sports nutrition. Human Kinetics Publishers.
Arenas-Jal, M., Suñé-Negre, J. M., Pérez-Lozano, P., & García-Montoya, E. (2020). Trends in the food and sports nutrition industry: A review. Critical reviews in food science and nutrition, 60(14), 2405-2421.