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.

EU Regulations on Novel Food - Guires Food Research Lab

19 Apr

EU Regulations on Novel Food

by Food Research Lab

in Regulation Updates

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EU Regulations on Novel Food

The first EU regulation on novel food was adopted on May 15, 1997, and it defined it as food that humans had not previously consumed to a significant extent in the EU. The term “Novel Food” can refer to recently developed food produced using new technologies and production processes, as well as food that is or has historically been consumed outside of the EU. Examples include menaquinone ( a new source of vitamin K), Antarctic krill oil (extracts from an existing food), Noni juice and chia seeds (products consumed in other countries) and UV-treated milk (food produced from unconventional technologies).

The European Food Safety Authority (EFSA) must authorise novel food products before being marketed within the EU.

The following principles are considered for a Novel food during authorisation:-

The product must be safe for consumption,
The product should be appropriately labelled, making it safe for consumers, and
The consumption of Novel food should not disadvantage the consumer nutritionally if it is intended to replace an existing product.

The regulation is in place to ensure that novel food products are safe for human consumption and to prevent any potential health risks associated with consuming these products. The authorisation process involves a safety assessment by the EFSA, which evaluates the composition, production process, and potential risks associated with the novel food product [1].