Why Choose Guires's FRL as Your Food Product Development (FPD) Consultant and Partner?

There are several options in almost every product area in today’s market, and the difficulty is in coming up with unique items that stand out and connect with customers. Guires Food Research Lab (FRL) takes a holistic approach to creating food and beverage products. We define, demographically target, and build effective goods through a sequential process for category selection and comprehension. The client can visit the lab to learn the process. We offer unlimited rounds of revisions to ensure customer satisfaction. The final product prototype, along with the documentation process, including the video (through email), will be shipped to the client, and in case the client is not satisfied with the video, a food technology consultant will visit the place for the product demo at the client’s costs.

What are the different forms that you deliver the Food Product Formulations?

The food industry is witnessing a new form of consumption. Keeping that in mind, we can formulate the products in the form of ready-to-eat, ready-to-drink, ready-to-mix, ready-to-serve, and ready-to-cook food products. We use ingredients that offer an added value to the development and improve its indulgence and sustainability in terms of its functional ingredients, plant-based food dyes, and natural preservatives with a clean label.

What are the sectors Food Research Lab cover?

We cover a wide range of sectors such as soups, sauces and dips, chips, tortillas, dry beverage powder, plant-based products, masalas, puddings, instant mixes and many more.

How is sensory testing been carried out?

Our sensory examination leads to the precise formulation and recipe recommendations. We develop data-driven design models based on sensory research and customer insights. The fact-based design methodology used by Guires reduces risk and gives our clients market confidence while cutting development time in half. With our dedicated sensory lab facility, our team takes satisfaction in creating and optimizing successful products in the marketplace, generating a favourable return on investment, and developing brand advocates.

Scientific substantiation of Fruitflow by EFSA

08 Sep

Scientific substantiation of Fruitflow by EFSA

by admin

in EU Regulations, Regulation Updates

Comments

Fruitflow is a water-soluble tomato extract that is marketed as a dietary supplement and claimed to contribute to normal platelet aggregation, blood flow, and healthy circulation.

The European Food Safety Authority (EFSA) evaluated the scientific substantiation of the health claims related to Fruitflow and provided an opinion in 2013.
The EFSA concluded that a cause-and-effect relationship had been established between the consumption of Fruitflow and the claimed effect on platelet aggregation. However, the evidence was insufficient to support the claims related to blood flow and healthy circulation.
The most recent “Guidance for the scientific requirements for health claims related to antioxidants, oxidative damage, and cardiovascular health” was released by EFSA in January 2018 (EFSA 2018).
According to the recommendations, a specific claim should be made in addition to the general statement that cardiovascular health is not sufficiently defined for a scientific evaluation. Subjects with cardiovascular (CV) risk factors are more likely to experience states of platelet hyperactivity and hypercoagulability. In contrast, healthy individuals at extremely low risk for cardiovascular disease typically have non-activated circulating platelets. Therefore, EFSA views a decrease in platelet aggregation as a positive physiological effect.
EFSA also noted that the effective dose of Fruitflow was not clearly established, and there were some concerns regarding the safety of long-term use of the extract.

Therefore, EFSA concluded that the evidence was not sufficient to support the claimed effects of Fruitflow on blood flow and healthy circulation, and additional studies were needed to clarify the safety and efficacy of the extract [1].