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.

The EU regulation for Food Fortification - Guires Food Research Lab

06 May

The EU regulation for Food Fortification

by Food Research Lab

in NHP in Canada, Regulation Updates

Comments

The EU regulation for Food Fortification

Food fortification is the process of adding essential vitamins, minerals, and other nutrients to food products to improve their nutritional value. For example, in the European Union (EU), food fortification is regulated by Regulation (EC) No. 1925/2006 on adding vitamins and minerals and certain other substances to foods.

The regulation sets out the conditions for adding vitamins, minerals, and other substances to food products, including the types of foods that can be fortified, the permitted forms and levels of fortification, and the labelling and advertising requirements for fortified foods.
Under the regulation, food fortification must be safe and beneficial and not mislead consumers. The European Food Safety Authority (EFSA) is responsible for assessing the safety and efficacy of food fortification ingredients and providing scientific advice to the European Commission.
The regulation states that only natural vitamins and minerals consumed as part of a healthy diet and regarded as essential nutrients should be permitted to be added to food. However, this does not necessarily imply that their addition is required.

The regulation also sets maximum levels for specific vitamins and minerals in fortified foods to prevent excessive intake, which can harm health. These maximum levels are based on the EFSA’s scientific opinions and are regularly reviewed and updated as necessary.

The European regulation aims to ensure the safety and quality of fortified foods and to provide consumers with accurate and valuable information about their nutritional content [1].