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.

Three Essentials of OMEGA-3 Fatty Acids|Food Research Lab(FRL)

sourcing and procuremrnt for amino acids

08 Aug

What are The Three Essential OMEGA-3 Fatty Acids?

by Food Research Lab

in What Science Can Do

Comments

Omega-3 fatty acids are essential fats that have numerous health benefits. However, not all omega-3s are created equal. ALA, EPA, and DHA are the three most important of the 11 kinds. Plants are high in ALA, whereas animal diets like fatty fish are high in EPA and DHA. Polyunsaturated fats, such as omega-3s, are a form of polyunsaturated fat. They’re called essential fatty acids since they’re required for good health yet can’t be produced by our bodies. They play a crucial part in numerous body functions, including inflammation, heart health, and brain function, rather than being stored and consumed for energy. Omega-3 deficiency is associated with lower intelligence, depression, heart disease, arthritis, cancer, and many other health problems.

ALA (alpha-linolenic acid)

The most prevalent omega-3 fatty acid in your diet is alpha-linolenic acid (ALA). It’s usually present in plant foods and must be converted to EPA or DHA before it can be used for anything other than energy by your body. ALA can be found in kale, spinach, purslane, soybeans, walnuts, and a variety of seeds, including chia, flax, and hemp. It can also be found in animal fats. Flaxseed and rapeseed (canola) oil are two seed oils that are high in ALA.

EPA (eicosapentaenoic acid)

Eicosapentaenoic acid (EPA) is used by our bodies to make signalling molecules called eicosanoids, which have a variety of physiological functions and help to reduce inflammation. Fish oil, which is high in EPA and DHA, has been shown in several studies to help with depressive symptoms. In this aspect, some research suggests that EPA is preferable to DHA. Both EPA and DHA are found mostly in seafood, particularly fatty fish and algae. As a result, they’re often referred to as marine omega-3s. Herring, salmon, eel, shrimp, and sturgeon have the greatest EPA amounts. EPA can also be found in grass-fed animal products like dairy and meat.

DHA (docosahexaenoic acid)

DHA, or docosahexaenoic acid, is a structural component of our skin and the retinas in our eyes. Infants’ vision improves once DHA is added to baby formula. DHA is essential for childhood brain growth and function, as well as adult brain function. DHA deficit in childhood is linked to later difficulties like learning impairments, ADHD, and aggressive hostility. As mentioned above, DHA is found in high amounts in seafood, including fatty fish and algae. Grass-fed animal products also contain some DHA.