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 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.

Functional Foods For People With Diabetes

Thumbnail-Image-Functional-Foods-For-Diabetic-Patients

10 Feb

Functional Foods For People With Diabetes

by Food Research Lab

in Nutraceutical Product

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The Functional Food Product Development Trend

The notion of functional food has increased over the last two decades; functional foods, in addition to their fundamental nutritional capabilities, can enhance health and lower the risk of chronic illnesses. Because of this, they have garnered tremendous attention. A lot of innovation is required to develop a functional food product. Researchers have been focusing on the properties of bioactive compounds found in functional foods to control various aspects of diabetes mellitus in recent years; some protective effects of these compounds and food sources have been investigated, and several clinical trials have even confirmedthese benefits in diabetic patients.

What Are Functional Foods?

“Functional foods are food items that are developed and in most cases fortified with several nutrients that cater to the exact needs of a consumer. They are made from highly healthy ingredients and are processed so that the product provides a health benefit, similar to medicine. Most functional ingredients are obtained from herbs, spices, seeds, nuts, etc.”

Top 4 Functional Foods For Your Health

Wholegrains
Oat
Legumes
Nuts

Wholegrains

Grains and cereal-based products are the primary energy and carbohydrate sources in human diets. Available grains, such as wholegrain cereals and bakery products made with rye, oat, whole wheat, and barley are the first step in planning a functional foods-based diet in type 2 diabetic patients because dietary carbohydrate is dietary sources play a determining role in glycemic and insulin secretor response.

Whole grains (WGs) contain more non-digestible complex polysaccharides like soluble and insoluble fibres, resistive starches, inulin and beta-glucan, and non-carbohydrate functional components like carotenoids, phytates and phytoestrogens, phenolic acids, and tocopherols than refined grains. These bioactive chemicals have been credited with the most well-known preventive properties of whole grain-based products against obesity, type 2 diabetes, cardiovascular illnesses, hypertension, metabolic syndrome, and several forms of cancer.

Oat

Oatmeal products have also been studied as a healthy carbohydrate source for diabetic patients; they are high in soluble fibre, particularly -glucan, antioxidants, and bioactive compounds such as carotenoids, phytic acid, phenolic acids (hydroxycinnamic acids, caffeic acid, ferulic acid), flavonoids, and phytosterols, among others. According to studies, consumption of oat products improves diabetes patients’ glycemic, insulinemic, and lipidemic responses and acts as an active element in lowering postprandial glycemia. The high amount of -glucan in barley and its by-products is primarily responsible for its diabetic-friendly properties. In pre-diabetic subjects, barley-glucan extract improved glucose tolerance and insulin resistance index.

Legumes

Legumes are an indispensable part of a balanced diet, and there is a lot of evidence that regular legume intake protects against obesity, type 2 diabetes, and cardiovascular disease. Legumes may be an essential component of a functional-foods-based diet for type 2 diabetes control. Other bioactive peptides of grain legumes, have unique properties to regulate lipid metabolism and normalize lipid and lipoprotein levels. Legumes have become a valuable meal for diabetes patients due to their low glycemic index, high fibre, and phytochemical content.

Nuts

Nut consumption in type 2 diabetic patients improves postprandial glycemic response following high-carbohydrate meals, attenuates inflammatory processes and postprandial oxidative stress, normalizes lipid and lipoprotein levels, decreases lipid atherogenicity, and improves insulin resistance, according to the most recent evidence.

Functional Foods As A Major Diabetes Regulator

Type 2 diabetes is a complex metabolic illness with both short- and long-term negative consequences and several pathogenic conditions such as dyslipidemia, vascular dysfunction, oxidative stress, subclinical inflammation, and alterations in signalling pathways. The ineffectiveness of existing medical therapies non the management of long-term diabetic problems emphasizes the need for innovative methods: utilizing functional foods and bioactive substances. Functional food manufacturers use advanced techniques for formulating the products to keep up with the competition.

What Food Research Lab Offers ?

Food Research Lab formulates and develops functional food, beverage and nutraceutical products. Our formulations are made from unique functional ingredients like those mentioned in this blog. We use reverse pharmacology in formulating functional food products. Most of our clients are nutraceutical companies. However, many food companies approach us intending to launch a functional food product line in the market.

Functional foods contain vital nutrients that can help in illness prevention. Antioxidants are abundant in several of them. These molecules aid in neutralizing dangerous substances known as free radicals, preventing cell damage and chronic ailments such as cancer, cardiovascular diseases, heart disease, and diabetes. Moreover, the functional food and beverage market keep growing rapidly, making it even more profitable to capitalize on.