Latest Research
Discover new trends, techniques, and insights that can elevate your culinary creations and product development.
Probiotics vs Postbiotics at Gulf Ambient Temperatures: Viability and Stability in Shelf-Stable Foods (2026)
Live probiotics lose viable counts as temperature and water activity rise, and published food data...
Formulating with Precision-Fermented Whey, Casein and Fats: Function, Validation and UAE Market Entry (2026)
Precision-fermented whey and casein don't always behave like their dairy counterparts, even with an identical...
Biodegradable Packaging Shelf Life After UAE 2026 Ban
Biodegradable packaging can change food shelf-life performance because bagasse- and cornstarch-based packages may have different...
Food Reformulation for Compostable Packaging: UAE Guide
Food reformulation for compostable packaging is the process of adjusting a recipe's water activity, fat...
Plant-Based Beverage Stability After Heat Treatment
A plant-based beverage may be stable without heat but become unstable once heated because heat...
Proving Pet-Food Safety: Emerging Toxicology and Trial Approaches Before You Launch
Pet food safety testing is a comprehensive process combining ingredient toxicology, target animal data and...
Medicinal Plants for Functional Beverages | Guide
Medicinal plants in functional beverage formulation can provide functional beverages with polyphenols, flavonoids, anthocyanins, terpenoids...
Reverse-Engineering Extruded Dog Food Kibble
The reverse-engineering approach to extruded dog food formulation works backwards from target kibble properties—density, texture...
Detox Herbal Beverages: What the Research Says
For beverage brands, “toxin flush” positioning creates a scientific and regulatory challenge: current clinical evidence...
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.
