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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What Science Can Do
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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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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13
Aug
Dairy-plant protein blends involve mixing dairy proteins, such as casein or whey, with plant proteins, such as pea, soy, or faba bean, to alter emulsification, gel properties, texture, and stability. The science is not just...
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01
Aug
The growing consumer for beverages with cognitive benefits like improving concentration, memory, and overall mental wellness has sparked development in Nootropic Drink for Cognitive Wellness. Such scientifically developed drinks incorporate adaptogens, amino acids, botanical extracts,...
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29
Jun
Nutritional analysis, the science of macro- and micronutrient evaluation in beverages, is performed with verified using analytical testing methods. In the EU, beverage manufacturers are required to meet Regulation (EU) No. 1169/2011 regarding nutritional information,...
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04
Jun
A Stability-focused formulation engineering is a specialized product design approach where every ingredient and processing step is chosen to prevent physical, chemical, or microbiological degradation over time. Across the broad sectors like food, beverage, nutraceutical...
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03
Jun
Toxicology methodologies in Japan have evolved from traditional animal-based testing into highly advanced, technology-driven frameworks. Japan is known for its high standards of product quality and consumer safety in the field of food, beverages, nutraceutical...
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01
Jun
Pilot retort manufacturing for trial batches involves using compact, versatile sterilization systems to develop new recipes, test packaging, and validate thermal processes on a small scale before moving to mass production. Pilot retort production for...
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26
May
UK toxicology is rapidly shifting towards New Approach Methodologies (NAMs), prioritizing in vitro, in silico, and computational modelling over traditional animal testing to meet regulatory requirements. Across the UK's food product development, beverage, nutraceutical, herbal,...
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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.
