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 evaluation contained in this study published in Neuroscience & Biobehavioral Reviews (2018) by Solfrizzi et al. was a systematic review involving 32 randomized controlled trials (RCTs) conducted from 2014 to 2017, which tested nutritional interventions aimed at cognitive functioning in older adults (60+) with mild cognitive impairment (MCI) or Alzheimer's disease (AD).

Can Nutritional Interventions Improve Cognitive Function in Late-Life Cognitive Disorders? A Systematic Review

Interesting News . Apr 05, 2025

The evaluation contained in this study published in Neuroscience & Biobehavioral Reviews (2018) by Solfrizzi et al. was a systematic review involving 32 randomized controlled trials (RCTs) conducted from 2014 to 2017, which tested nutritional interventions aimed at cognitive functioning in older adults (60+) with mild cognitive impairment (MCI) or Alzheimer’s disease (AD).

The primary conclusions arrived are:

Medical food and nutraceutical supplementation improved biomarkers of cognitive function; however, they had reportedly no clear effect on cognition in mild Alzheimer’s disease and mild cognitive impairment.
Antioxidant-rich foods (i.e., nuts, grapes, cherries) do improve some cognitive functioning in small-sample studies of mild cognitive impairment and mild-to-moderate dementia.
Omega-3 polyunsaturated fatty acids (PUFA) supplementation has improved some cognitive domains and cognition-related biomarkers in MCI and Alzheimer’s disease.
Antioxidants vitamins and trace elements improved biomarkers of cognition, but they could not be demonstrated to enhance cognition directly.
High-dose B vitamin supplementation did improve cognitive function only in those individuals who had above-average baseline omega-3 PUFA levels.
Folic acid supplementation improved specific cognitive functions, especially in patients with elevated homocysteine levels.

Nutrients Supportive of Cognitive Well-Being in Last-Life Disorders

If one is thinking of nutritional intervention in cognitive support for MCI and AD, the supplements that one should take are:

Omega-3 PUFA (DHA & EPA)—It is supporting brain function, especially for MCI-diagnosed patients and AD.
Foods rich in antioxidants—Nuts, grapes, and cherries might improve very specific aspects of cognitive functioning.
B Vitamins (B6, B9/Folic Acid, B12)—They’re good for both high-homocysteine patients and in combination with omega-3 PUFA.
Antioxidant Vitamins (Vitamin C & Vitamin E)—These support cognitive biomarkers but have not been shown to enhance cognition directly.
Trace Elements (Zinc, Selenium, Copper)—May assist in improving cognition-relevant biomarkers.

Level of Evidence: How Strong Is the Science?

This study was based on:

32 randomized controlled trials (RCTs)→ Level 1B (high quality individual RCTs)
Systematic review of RCTs→ Level 1A (most highly recognized level of evidence)

As strong as systematic reviews of RCTs are, the study notes shortcomings, especially with population size and direct cognitive improvement for some interventions.

Final Verdict: Does Science Support It?

The results indicate that nutrition interventions might improve cognitive-related biomarkers but their direct effect on cognitive functioning mostly remains uncertain in mild AD and MCI. Some interventions, namely omega-3 PUFA, folic acids, and B vitamins, might be able to benefit specific subgroups but not all patients generally.

What’s Next?

Future research should consider the following:

Larger, long-term RCTs to confirm cognitive benefits that go beyond biomarker improvement.
Identifying subgroups that best respond to nutritional interventions, for instance, those high in omega-3 PUFA or homocysteine levels.
The most beneficial combinations, optimal doses, and interactions of nutritional interventions with genetic and lifestyle factors.

Nutritional support may provide brain health benefits in late life cognitive disorders, but further investigation is warranted before definitive clinical recommendations can be made. A proper diet with essential nutrients is still the best option for cognitive maintenance.