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.

Evidence of Fruitflow based on human trials

29 Aug

Evidence of Fruitflow based on human trials

by admin

in EU Regulations, Regulation Updates

Comments

Fruitflow is a natural ingredient derived from tomatoes that is claimed to support healthy blood flow. Several human trials conducted by O’Kennedy et al. have been conducted to determine its safety and efficacy.

A 2006 study that was published in the European Journal of Clinical Nutrition assessed Fruitflow’s impact on platelet aggregation, which is a factor in the development of blood clots.
The study involved 70 healthy subjects divided into two groups. The study group consumed a Fruitflow-containing beverage, while the comparison or the control group consumed a placebo daily for two weeks.
The researchers found that the Fruitflow group had a significant decrease in platelet aggregation compared to the placebo group.
Another study published in 2014 in the Journal of Nutrition and Metabolism evaluated the effects of Fruitflow on blood pressure in subjects with prehypertension or stage 1 hypertension.
The study involved 59 subjects who were randomized to receive either a Fruitflow-containing supplement or a placebo for eight weeks.
The researchers found that the Fruitflow group had a significant reduction in systolic blood pressure compared to the placebo group.

These studies suggest that Fruitflow may have potential benefits for cardiovascular health, but further research is needed to confirm these findings and evaluate long-term safety [1].