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.

Chronic Kidney Disease And Dietary Applications

Thumbnail Image - Chronic-Kidney-Disease

12 Oct

Chronic Kidney Disease And Dietary Applications

by Food Research Lab

in Disease understanding

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Introduction:

Our kidneys serve several critical roles in maintaining our systems in balance. They eliminate waste, pollutants, and excess water from circulation excreted in the urine. They aid in producing hormones that stimulate the production of red blood cells, as well as the conversion of vitamin D into its dynamic form for use in the body. Chronic renal disease is characterised by gradual kidney damage and loss of function.

Several factors might cause or increase your risk of chronic kidney disease. Some of them, however, cannot be avoided. Your risk is risen simply if you have a family history of genetic problems like polycystic kidney disease or other autoimmune diseases like lupus or IgA nephropathy. Defects in the kidney structure can also cause kidney failure, and your risk increases with age. Other common medical issues might sometimes raise your risk. Diabetes is the leading cause of renal disease. Diabetes, both type 1 and type 2. However, heart disease and obesity can also contribute to the damage that causes kidney failure.

We can do more of several things: Heavy or long-term usage of some drugs, including over-the-counter treatments. Smoking can also contribute to chronic renal disease. You may need to regulate your diet to manage your chronic kidney disease. Work with a trained dietitian to create a meal plan that incorporates foods you love eating while also protecting your kidneys.

Food Application:

The food application in controlling and managing the issues given is based on the national institute of diabetes and digestive and kidney diseases. To aid in managing your blood pressure. Every day, your salt intake should be less than 2,300 milligrams. Frequently purchase fresh food. Many prepared or packaged meals sold in supermarkets or restaurants include sodium (a component of salt). Look for phrases like sodium-free or salt-free, low, reduced, or no salt or sodium, or unsalted or lightly salted on product labels.

To aid in the protection of your kidneys. When your body digests protein, it generates waste, and your kidneys remove it. Consuming more protein than you require may cause your kidneys to work harder.

To avert fat from accumulating in your kidneys, blood vessels, and heart. Instead of deep frying, grill, broil, bake, roast, or stir-fry dishes. Lean pieces of beef, such as loin or round, are ideal. Chicken without the skin Fish, beans, vegetables, fruits, etc. Milk, yoghurt, and cheese that is low-fat or fat-free are good for consumption.

To aid in the protection of your bones and blood vessels. Phosphorus can accumulate in the blood when you have Chronic Kidney Disease. Too much phosphorus in your blood lures calcium from your bones, making them thin, fragile, and prone to breaking. Phosphorus levels in the blood can also cause tickly skin, as well as bone and joint discomfort.

To assist your nerves and muscles in functioning properly. When blood potassium levels are elevated or stumpled, problems might arise. Damaged kidneys enable potassium to accumulate in your blood, causing major cardiac issues. If necessary, your diet and beverage choices might assist you in lowering your potassium level.

Conclusion:

Reducing animal protein and egg yolk intake while increasing fruits, vegetables, and fibre intake may prevent or postpone end-stage renal disease, although few clinical trials have looked at vegetarian diets for chronic kidney disease management. More study is needed to find the best dietary patterns for preventing and treating renal disease.