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.

Heavy Metals in Herbal Preparations

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Heavy Metals in Herbal Preparations

Heavy Metals in Herbal Preparations

The following is the table summarizing information about heavy metals in herbal preparations:

Raw Material	Type of Heavy Metal	Maximum Limits (ppm)	Legislation/Regulation	Analytical Tests
Milk Thistle (Silybum marianum)	Lead	Not more than 10 ppm	Examples include milk thistle dried ripe fruit (pappus removed).	Determination of lead content based on sulphide ion coloration tests.
Echinacea angustifolia, E. pallida, E. purpurea	Lead	Not more than 10 ppm	Examples include dried rhizomes, roots, and aerial parts of Echinacea species.	Sulphide ion coloration tests for underground parts (rhizomes, roots).
Red Clover (Trifolium pratense)	Lead	Not more than 10 ppm	Examples include dried inflorescences of red clover.	Similar methods as for other underground parts, focusing on roots and rhizomes.
Horsechestnut (Aesculus hippocastanum)	Lead	Not more than 20 ppm	Examples include dried seeds of horsechestnut.	Analysis for lead content using sulphide ion coloration tests.
Goldenseal (Hydrastis canadensis)	Lead	Not more than 20 ppm	Examples include dried roots and rhizomes of goldenseal.	Specific tests for lead content due to potential soil contamination.
Asian Ginseng (Panax ginseng)	Lead	Not more than 20 ppm	Examples include dried roots of Asian ginseng.	Methods for detecting lead levels in rhizomes and roots.
Licorice (Glycyrrhiza glabra or G. uralensis)	Lead	Not more than 30 ppm	Roots, rhizomes, and stolons of licorice.	Testing for lead content in licorice root parts.
Valerian (Valeriana officinalis)	Lead	Not more than 50 ppm	Subterranean parts including rhizome, roots, and stolons of valerian.	Analytical methods ensuring compliance with lead limits in valerian root.
Kelp (Fucus vesiculosus, F. serratus, Ascophyllum nodosum)	Arsenic, Cadmium, Lead, Mercury	Arsenic (max 90 ppm), Cadmium (max 4 ppm), Lead (max 5 ppm), Mercury (max 0.1 ppm)	European Pharmacopoeia monograph for kelp (Fragmented dried thallus).	Specific methods outlined in the European Pharmacopoeia for arsenic, cadmium, lead, and mercury determination.
Linseed (Linum usitatissimum)	Cadmium	Not more than 0.5 ppm	European Pharmacopoeia monograph for linseed (Dried ripe seeds).	Analytical techniques specified in pharmacopoeia standards for cadmium content in linseed.

Notes:

Raw Material: Herbal plant or plant part analyzed for heavy metal content.

Type of Heavy Metal: Specific heavy metal(s) of concern.

Maximum Limits (ppm): Maximum allowable concentration of each heavy metal.

Legislation/Regulation: Relevant regulatory framework governing heavy metal limits.

Analytical Tests: Methods used to determine heavy metal content, often specified by pharmacopoeial standards.

These tables provide a comprehensive overview of the maximum allowable limits for heavy metals in various herbal preparations, as well as the methods used to analyze and ensure compliance with these limits.