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.

EFSA Assessment on water-soluble tomato extract's Health Claims

14 Sep

EFSA Assessment: Tomato Extract Health Claims

by admin

in EU Regulations, Regulation Updates

Comments

Substances that serve as possible antiplatelet factors were discovered in water-soluble tomato concentrate (WSTC). These factors have been shown to inhibit platelet aggregation. Platelet aggregation has been shown to play a role in developing plaques in the walls of blood vessels, which contributes to the pathogenesis of cardiovascular disease. WSTC could be safe platelet inhibitor for individuals with platelet hyperactivity who are at the risk for developing cardiovascular disease.

In 2010, the European Food Safety Authority (EFSA) carried out an assessment of health claims related to a water-soluble tomato concentrate, types I and II, which are available in the form of powder, tablets and capsules.

The results of an unpublished study revealed that tomato extract had beneficial effects on blood platelet aggregation, which could potentially reduce the risk of cardiovascular disease, and there were significant differences between the types of tomato extract that caused a reduction in platelet aggregation.

However, EFSA concluded that there was insufficient evidence to support this claim and that the evidence provided by the manufacturer was not of sufficient quality to demonstrate a cause-and-effect relationship between the consumption of the extract and the claimed health benefits. As a result, the claim was not authorized for use on products containing the extract in the EU market [1].