What Science Can Do
Our goal is to make your dream concept a commercial product, integrating our strong knowledge of ingredients and techniques to help you make the right decisions
Formulating Live Culture Foods and Drinks: Strain, Dose, Matrix and Survival
How to formulate fermented foods and drinks with live cultures that survive to expiry: strain...
Vitamin D Overage: How to Set a Label Claim That Survives Shelf Life
How to size a vitamin D overage for a US supplement: why vitamin D3 degrades...
Designing a Sensory Study for Product Development: Tests, Panels and Statistics
How to design a sensory study that stands up: matching the test to the decision...
Retort Food Formulation: pH, Salt, Texture and Heat Penetration for Soups and Ready Meals
How to formulate a retort-stable soup or ready meal: pH and the 4.6 boundary, salt...
How to Formulate a Functional Beverage: From Target Profile to Shelf-Stable Batch (2026)
A five-step guide to formulating a functional beverage for the US: target profile and claim...
Herbal Product Development Process: Seven Stages From Plant to Shelf (India, 2026)
The herbal product development process in seven stages for India, from claim and regulatory route...
CFU Meaning in Probiotics: How Counts Are Tested and Labelled in the US and EU
CFU counts the probiotic cells that can still grow on a plate. How plate counts...
Beverage Stability Testing for UAE Launches: Physical, Chemical and Microbial Tests
A drink can pass every check at filling and still fail on the shelf. How...
How to Formulate a Gummy Supplement: Base, Actives, Overage and Stability (2026)
A gummy supplement must hold its dose inside an acidic, wet, heat-processed gel. How to...
Let’s create something Innovative and Delicious together
Food Research Lab strives for excellence in new Food, Beverage and Nutraceutical Product Research and Development by offering cutting edge scientific analysis and expertise.
