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-Fortified & Functional Foods from Botanical Source

10 Jul

EU Regulations for Functional Foods from Botanical Sources

by Food Research Lab

in Regulation Updates

Comments

Fortified and functional foods derived from botanical sources are classified as novel foods in the EU. Before being authorised, they must pass a stringent safety evaluation by the European Food Safety Authority (EFSA).

This assessment includes evaluating the potential health benefits and risks associated with fortified food and functional food and its nutritional properties, toxicological profile, and production methods.
Fortified and functional food products from botanical sources must comply with EU regulations for food labelling and health claims. Specifically, health claims for botanicals must be substantiated by scientific evidence. Additionally, the description of the food, product composition and its source must be given.
In addition, the botanical ingredients must have a history of safe use in food or have undergone safety evaluation as a novel food. The evaluation has been centralised since 2018, and centralised testing ensures harmonisation throughout the EU.
The precautionary principle is applicable if the safety of the botanical ingredient used to fortify food cannot be assessed and if there is any uncertainty.
Additionally, criteria for evaluating the safety hazards associated with novel foods should be explicitly stated and established. The European Food Safety Authority should conduct such assessments to ensure the scientific evaluation of novel foods is consistent.