25
Sep
Functional beverages vs functional foods is a regulatory issue first, and then a formulation one. Both the FDA and EU do not have a legal definition of “functional food” in statute and regulate by product...
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Insights
18
Sep
Quality Validation and Shelf-Life Evaluation of a Functional Prebiotic BeverageclientPrebiotic BeverageOur RoleWe redefined fast-casual loyalty Today’s TaskWhat We did Today?Event: Quality Validation and Shelf-Life Evaluation of a Functional Prebiotic Beverage formulations Following formulation optimization, Variant 2 was identified...
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16
Sep
The EU novel food authorisation process is governed by Regulation (EU) 2015/2283. Foods that were not consumed to a significant degree in the EU before 15 May 1997 may require novel food authorisation. The novel...
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15
Sep
On May 21, 2026, Kettle Cuisine of Lynn, Massachusetts issued a recall notice regarding 24-ounce cups of Whole Foods Market Kitchen Minestrone Soup that could possibly contain undeclared shrimp. This Whole Foods minestrone soup recall...
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11
Sep
Yes – but not consistently. Bioactive stability is influenced by heat, time, pH, oxygen, and water chemistry. According to a study from 2026, a 1-hour exposure of EGCG to 80 °C showed a decrease in...
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08
Sep
Formulation Of Sustainable Floral Foam with Enhanced Water Retention and Structural Strength clientFloral FoamOur RoleWe redefined fast-casual loyalty Today’s TaskWhat We did Today?Event: Evaluate characteristics and performance of the formulation. Today’s task is to optimize the formulation of biodegradable floral foam in...
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02
Sep
Functional beverages are non-alcoholic beverages made from components derived from plants, animals, marine life or microbes for delivering more benefits besides just nutrition. For B2B developers, the problem with the use of bioactive ingredients in...
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28
Aug
For brands developing high-performance skincare, or a product that can be called “cosmeceuticals,” in the UAE market, there is one regulatory challenge to consider: Is the product classified as a cosmetic, or do some aspects...
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27
Aug
A functional food ingredient can perform well in research yet fail commercially because of processing, stability, sensory, matrix, economic, or regulatory constraints. For food brands, ingredient suppliers, and R&D teams, functional food product development transforms...
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26
Aug
Functional Characterization and Shelf-Life Evaluation of Purple Tea clientPurple TeaOur RoleWe redefined fast-casual loyalty Today’s TaskWhat We did Today?Event: Functional Characterization and Shelf-Life Evaluation of Purple Tea Today’s task is focussed on comprehensive functional characterization and shelf-file evaluation of...
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Food Research Lab strives for excellence in new Food, Beverage and Nutraceutical Product Research and Development by offering cutting edge scientific analysis and expertise.
