What Science Can Do

How to size a vitamin D overage for a US supplement: why vitamin D3 degrades, first-order loss and T90, the stability data you need, a worked mcg/IU calculation, the upper intake level check and the...

Bowls of yogurt with blueberries, kimchi, sauerkraut, kefir grains and cheese beside a scoop of culture powder, capsules and a Petri dish, with a microscope and test tubes in a laboratory

10 Nov

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 selection, dose and overage, matrix effects, encapsulation, water activity, packaging and the cold chain....

Bowls of tomato soup and chicken curry with rice beside silver retort pouches, fresh vegetables and spices, with a stainless-steel retort vessel in the background

06 Nov

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 to UK targets, heat-stable thickeners, the cold spot and F0, particulates, pack format and the pilot retort trial....

Dried ashwagandha roots, a bowl of root powder, herbal capsules in a dish and a jar, a mortar and pestle and laboratory glassware on a wooden bench

05 Nov

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 to extract specification, identity testing, dose, stability, scale-up and label, with links to each deep-dive in the series....

Bottled orange, red and green functional drinks with fresh fruit, test tubes of coloured liquids, a flask and a formulation checklist on a clipboard in a lab

05 Nov

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 route, actives and overage, the base, the process rule (21 CFR 113, 114 or 120) and end-of-shelf-life stability, then scale-up....

Probiotic capsules and powder beside a magnified view of rod-shaped bacteria, agar plates with colonies and a laboratory microscope with sample tubes

31 Oct

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 and flow cytometry (AFU) differ, why counts fall below label even before expiry, and how CFU is declared in the...

Bottled orange, berry, pineapple and chia-seed drinks with fresh fruit beside test tubes showing settled sediment, a microscope and a screen displaying a stability scan

30 Oct

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 to test beverages for sedimentation, neck rings, vitamin loss and spoilage yeasts, use accelerated studies safely, and set a date...

Gummy supplement production: gelatin and sugar in bowls beside a pan of red gummy mass, a nozzle depositing syrup into a silicone mould, and finished gummy bears beside supplement jars

29 Oct

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 choose the gelling system, set solids and water activity, deposit and cure, and size overage within FSSAI limits....

Sugar being cut from a bakery recipe: a bowl of sugar with a downward arrow, chocolate chip cookies on a tray, a gloved scientist inspecting a cookie and cookies moving along a production oven conveyor

27 Oct

Sugar Reduction in Bakery Products: How to Reformulate for the US Market (2026)