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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.

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.

Safety and Efficacy Evaluation of Monk Fruit Formulation

29 Apr

Safety and Efficacy Evaluation of Monk Fruit Formulation

by Food Research Lab

in Ingredients Development, New product development

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Introduction

Also called Luo Han Guo, monk fruit is a plant native to China. The fruits of this plant were used as a folk medicine to treat respiratory infections. In the 20th century, they were used as an ingredient in tea and beverages to treat common ailments. The ripe fruits are very sweet due to a compound called mogroside V, which is about 300 times sweeter than sugar. The compound does not get digested in the upper part of the digestive system, and the glucose unit of this compound is cleaved in the large intestine by the bacteria. Glucose serves as an energy source for the bacteria and, thus, contributes zero calories when consumed. It has been gaining importance as a sugar replacer among obese individuals and people with diabetes.

Clinical studies demonstrating the adverse effects of monk fruit

The US Food and Drug Administration (USFDA) considered monk fruit as Generally Recognised As Safe (GRAS) in 2014. Subsequently, the use of monk fruit in the food and beverage industry increased, and the FDA deemed that monk fruit is safe to be consumed by children, pregnant women and people with diabetes as a low-calorie sweetener [1].

The number of clinical studies regarding the adverse effects of monk fruits is relatively less. For example, a study by Marone et al. revealed that PureLo, a monk fruit based sweetener in the US on rats, showed that monk fruit is safe for consumption and has no adverse effects. Another study by Xu Q et al. on dogs for 28 and 90 days at a concentration of 3000mg/kg/day and liquid extract of 10 mL/kg/day revealed no adverse effects when blood chemistry, organ weight and histopathological tests were performed [2]. Instead, a review by AK Pandey and OP Chauhan demonstrated the therapeutic effects of monk fruit since it is rich in bioactive compounds– it has anti-diabetic, anti-obese, anti-fatigue and anti-cancer properties [3].

There have been no reports on the adverse effects of monk fruit so far. However, like any food or ingredient, some people may experience adverse reactions to monk fruit. Monk fruit belongs to the Cucurbitaceae family, which consists of cucumbers and melons. Those allergic to cucumbers and their related species must consult a healthcare professional before consuming monk fruit. Regarding adverse reactions, some people may experience digestive issues such as bloating, gas, or diarrhoea from consuming monk fruit in excessive amounts. In rare cases, some people may be allergic to monk fruit, although chances are rare since monk fruit does not contain proteins [4]. In addition, commercially available monk fruit sweeteners may contain sugar alcohol like erythritol, a popular sugar replacer. Erythritol can cause allergies in some people, so manufacturers need to label their products clearly, and consumers must check the ingredients before buying [5].

Conclusion

Monk fruit is gaining popularity among food manufacturers and consumers as a natural non-nutritive sweetener. However, the number of studies demonstrating the adverse effects of monk fruit is scarce. Allergic reactions to monk fruit may occur if the consumer is allergic to the members of the cucumber family. Other constituents of monk fruit sweetener may also cause allergic reactions; hence, manufacturers and consumers must clearly label and read the ingredients.

How the Food Research Lab can help

The Food Research Lab develops ingredients of the highest quality for its clients for developing food, beverages, nutraceuticals, herbal products and cosmeceuticals. It ensures that the ingredients are safe and free from all possible contamination by conducting lab tests. It also conducts cost analysis so that they are developed economically.