29
Jun
Meat products contain a high amount of animal fat that is high in energy value and also increases the level of saturated fatty acid (SFA), cholesterol and chronic disorders such as obesity and cardiovascular disease....
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Blog
21
Jun
We have seen the importance of spray dryer in encapsulation in our previous blog. The importance of spray drying is well received in the food industry and their demand is increasing proportionally. The food industry equipment...
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19
Jun
Spray drying is the mechanism of processing fluid into dry matter by spraying the fluid into a hot dry medium particularly as hot gas. The line of action comes into play as an atomizer breaks...
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11
Jun
Spray drying is the mechanism of processing fluid into dry matter by spraying the fluid into a hot dry medium particularly as hot gas. The line of action comes into play as an atomizer breaks...
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31
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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26
May
In 2020, the global turnover in soups reached a volume of 2.8 billion dollars, an increase of 8% from 2019. Soup flows worldwide grew at a compound annual growth rate (CAGR) of +9.3% in dollars...
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26
May
Bioactive components are compounds extracted from plants that have pharmacological effects on human health. In a way the extracts are nothing but nutraceuticals or elements from a natural plant source which is extracted with the purpose...
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24
May
Health Food products made with protein ingredients, such as margarine, frozen cuts, baking products, spreads, yoghurt, and milk sausages, gain traction and see high demand. The demand is also growing due to the increased use...
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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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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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Food Research Lab strives for excellence in new Food, Beverage and Nutraceutical Product Research and Development by offering cutting edge scientific analysis and expertise.
