Insights
We help you deliver better nutrition in your foods, beverages, or supplements.
FILTER BY:
Article
Inside the Lab
What Science Can do
Case Study
Reference Projects
Other
Slimsy Squash Recall: Swollen Bottles, Spoilage Yeast and How Formulators Prevent It
South Africa's NCC recalled 17,364 bottles of Slimsy pomegranate...
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 Formulate a Gummy Supplement: Base, Actives, Overage and Stability (2026)
A gummy supplement must hold its dose inside an acidic, wet...
FSSAI Nutraceutical Regulations in India: Categories, Limits and Labelling (2026)
India’s nutraceutical rules sit in two texts: the notified 2016...
Gummy Supplements Market in India: Why Gummies Are Winning and Where They Fail (2026)
India’s gummy supplements market is growing faster than the global...
FDA Food Facility Registration: How to Launch a Food Product in the US (2026)
Who must register with FDA, how FURLS, the UFI and U.S. agent rules...
Food Packaging Materials for Shelf Life in India: Oxygen and Moisture Barriers by Product Type
How to choose food packaging materials for shelf life in India: what...
Sugar Reduction in Bakery Products: How to Reformulate for the US Market (2026)
What sucrose does in biscuits and cakes, how fibres, sweeteners...
Tainted Supplement Recall: What the WAP Case Teaches About Identity Testing
FDA found sildenafil, tadalafil and flibanserin in WAP Sensual...
Food Product Development Timeline: Stages, Lead Times and What Adds Months (2026)
How long does it take to develop a food product? A stage-by-stage food...
How to Scale Up a Recipe from Kitchen to Pilot Plant: A Worked 5 kg to 200 kg Example
Multiplying a recipe fixes the weights, not the process. A worked 5 kg...
FSSAI Product Approval for Non-Specified and Proprietary Foods: 2026 Checklist
Does your product need FSSAI product approval? How to tell proprietary...
Food Formulation Process: From Product Brief to Stable Prototype (2026)
Six gated steps take a product brief to a stable prototype:...
How Food pH, Fat and Temperature Set GCC Migration Test Conditions (2026)
A food’s pH, fat content and serving temperature decide the simulant...
Real-Time vs Accelerated Shelf-Life Testing for Food: Methods, Timelines and Cost Drivers
Accelerated shelf-life testing gives a fast estimate; real-time...
Let’s create something Innovative and Delicious together
Food Research Lab strives for excellence in new Food, Beverage and Nutraceutical Product Research and Development by offering cutting edge scientific analysis and expertise.
