Formulation and Flavor Optimization of Functional Chewing Gum clientChewing GumOur RoleWe redefined fast-casual loyalty Today’s TaskWhat We did Today?Event: Development and evaluation of two functional chewing gum flavor variants to assess their taste, texture, chewing characteristics, and...
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Oil Reduction in Baked Chips Through Alternative Processing Technologies: Air Baking, Vacuum Baking and Quality Optimization clientBaked ChipsOur RoleWe redefined fast-casual loyalty Today’s TaskWhat We did Today?Event: Development and Scientific Evaluation of Low-Oil Baked Vegetable Chips Today’s task...
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Nutri-Mark A reformulation in the UAE is a product-redesign problem, not simply a labelling exercise. Nutri-Mark uses a nutrient profiling model that counts energy, sugars, saturated fat and sodium against a product, and fibre, protein,...
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The recall of the specialty beverages due to Salmonella contamination was made in the United States after SKS Copack recalled various specialty beverages due to the possibility of the products being contaminated with Salmonella. SKS...
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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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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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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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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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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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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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Food Research Lab strives for excellence in new Food, Beverage and Nutraceutical Product Research and Development by offering cutting edge scientific analysis and expertise.
