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.

Eating Cigarettes: Radionuclides & Cancer in Food

Thumbnail Image - are we eating cigarettes

24 Sep

Are we eating cigarettes? Radionuclides, Cancer and food

by Food Research Lab

in Disease understanding

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Introduction:

Radioactive isotopes (radionuclides) occur naturally in the environment, including our bodies, food and water. We are exposed to background radiation from these radionuclides on a daily basis. The radiation comes from outer space like cosmic rays and naturally occurring radioactive materials (radionuclides) found in the ground, air and water. So we don’t even have to smoke to get Cancer since the food we eat can be the new cigarettes. Background levels of radionuclides in food depend on the type of food and the geographic region in which it is produced, and the levels of radiation in food depend on several factors, including the type and location of the food produced. The common radionuclides in food are potassium, radium, uranium 238 and their associated descendants. When large amounts of radioactive isotopes are released into the environment, they can reach the surface of food, such as fruit, vegetables or animal feed, as airborne deposits or affect the food through contamination.

Food application:

No single food is derived in the treatment of Cancer, nor could it protect from causing Cancer. Hopefully, researchers have shown certain food diet combinations can lower the risk of it, like vegetables, fruits, whole grains and plant foods. Various phytochemicals, vitamins and minerals have shown anti-cancer effects in many laboratory studies as per AICR. Amygdalin and linamarin present in the plant species as cyanogenic have shown anti-cancerous effects in research laboratory experiments in recent years. Dark green leafy vegetables high in fibre, folate, and carotenoids include mustard greens, lettuce, kale, chicory, spinach, and chard. These nutrients may aid in preventing mouth, throat, pancreas, lung, skin, and stomach cancers. This sheds light on food application in its cure too.

Conclusion:

There is no alternative strategy that can cure Cancer at the moment; thus, the finest of traditional medicine—surgery, chemotherapy, immunotherapy, radiation, and, shortly, molecular genetics—must be employed to treat it. Eating particular meals will not reduce your cancer risk. However, focusing on a plant-based diet and keeping a healthy weight will significantly lower your risk. Plan to have veggies, fruits, and whole grains on two-thirds of your plate.