27
Feb
In the ever-increasing FMCG sector in Africa, competition in the market is no longer just about the price point or the taste intensity of the products. African consumers are shifting to being more experience-based as...
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What Science Can Do
23
Feb
Saudi Arabia's Ready-to-Drink (RTD) market is booming, driven by young, busy consumers seeking convenience, with significant growth in RTD coffee & tea, functional drinks, and plant-based options, focusing on innovative flavours, healthier low-sugar/keto choices, and...
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07
Feb
The cosmetic industry in Indonesia is currently experiencing a paradigm shift, initiated by R&D labs and halal/natural cosmetic brands, from empirical trial-and-error formulation to data-driven and interaction-based formulation. Traditionally, product formulation was dominated by the...
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06
Feb
Satiety in pet nutrition is the strategic use of high-fibre, high- protein, and nutrient – dense formulation to make pets feel full longer while consuming fewer calories, aiding in weight loss and reduced begging. Key...
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04
Feb
A nutrient compound is a chemical substance in food (like protein, fat, carbs, vitamins, minerals) or soil/fertilizer that living things use for energy, growth, repair, and basic life functions, with categories like macronutrients (carbs, fats,...
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30
Jan
Toxicology methodologies involve diverse approaches like in vivo (animal), in vitro (cell/tissue), and in silico (computational) testing to assess chemical safety, using techniques such as chromatography (GC, HPLC), mass spectrometry (MS), immunoassays, and omics for...
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23
Jan
In the UK, industries apply functional nutrition assessment for advanced nutrition intelligence by leveraging data from individual biological tests, lifestyle, and consumer preferences to create personalized health recommendations and products. The market is rapidly evolving,...
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22
Jan
Flavor benchmarking is the process of quantifying taste, aroma, and texture to compare a product against competitors or internal standards using consumer panels and analytical data. It identifies strengths, weaknesses, and market opportunities, ensuring products...
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21
Jan
Nutrient density is the measure of beneficial nutrients (vitamins, minerals, protein, fiber) a food provides relative to its calories, meaning foods packed with nutrients but low in "empty calories" like added sugars, saturated fats, and...
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20
Jan
Functional ingredients are bioactive compounds in foods and supplements that offer health benefits beyond basic nutrition, like improving gut health, boosting immunity, or enhancing cognitive function, with examples including probiotics, fibre, omega-3s, vitamins, adaptogens (ashwagandha),...
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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.
