Microbiome solutions
Microbiome Product Development – Prebiotics, Probiotics, Postbiotics and Synbiotics
Microbiome solutions
Turning your Vision into a Reality
Health promotion and illness risk reduction require functional food components and dietary supplements. The demand for various food products is steadily growing as the world’s population grows. Consumers are becoming more health-conscious in buying nutraceutical and functional food products that are enriched with good bacteria (pre and postbiotic bacteria) that modify the immune system and improve our health. At the same time, global regulatory authorities are rigorously scrutinizing the quality, safety, and efficacy of nutraceutical components and final products.Food Research Lab assists with end-to-end innovation and value generation in the human microbiome, including the gut, dental, skin, and female health.
Microbiome products can come under various regulatory classifications in the food and pharmaceutical industries. In selecting the corresponding statuses, their intended purpose, target audience, presentation form, composition, mode of action, and method of administration will all be important factors. Medication and food paths and their associated regulatory statuses have distinct advantages and disadvantages directly tied to development complexity, costs, delays, and future commercial prospects.
New Product Development
microbiome product categories
- Prebiotics, probiotics, and postbiotics and combinations of these terms commonly describe microbiome products (Symbiotics). These are not, however, product categories that are regulated. The functional status may change depending on the product's intended purpose (e.g. target indication and population claims), composition, route of administration, and mode of action.
- Biotherapeutic Goods (LBPs), biological medicinal products, functional foods, food/dietary supplements, medical devices, transplants, and tissues and cells. Some are only applicable to microbiome products (e.g., Faecal Microbiota Transplant (FMT)), while others apply to health goods.
New Food Product Development
Types of Microbiome Solutions that we offer
FRL Healthcare assists in developing products in a wide variety of regulatory statuses, including pharmaceuticals (biologics, ATMP), medical devices, FSMPs, and food supplements. We have extensive experience in infectious illnesses, inflammatory diseases, immunology (including allergies), metabolic disorders, and cancer, with frequent applications in the gastrointestinal system, skin, and the gut-brain axis.
The role of probiotics in preventing upper respiratory infections has been studied extensively. At food research lab, we formulate probiotic supplements based on the specific requirement of the clients. We can incorporate probiotics into the diet in the form of yoghurt (e.g., with lactobacillus delbrukckiis sp. Bulgaricus, Lactiplantibacillus Plantarum or Lactiplantibacillus reuteri ), bread, sourdough, tempeh, bread, kombucha, cottage, cheese, fermented sauerkraut, fermented pickle, miso soup, and kimchi.
Functional dairy-based beverages enriched in probiotics are an optimum way to reestablish the intestinal microflora balance. Our formulation experts ensure that the probiotics (e.g., Lactobacillus acidophilus (L. acidophilus) and Bifidobacterium animalis subsp. Lactis) comply with neutral pH, total solids level, absence of oxygen, and near ambient temperatures. Probiotic drinking yoghurt with L Casei Imunitass cultures, B Longum BB536, S Thermophilus, L delbrueckii subsp bulgaricus, milk drink containing Lactobacillus Casei Shirota Drink yoghurt with LGG, vitamins and minerals. Our food experts ensure the stability of these formulations and ensure the protection of functional ingredients within edible delivery methods.
Our formulation scientists develop fermented milk products by incorporating living micro-organisms (e.g. Lactobacillus rhamnosus GG, Lactobacillus reuteri, bifidobacteria and certain strains of Lactobacillus casei, the Lactobacillus acidophilus-group, Escherichia coli strain Nissle 1917, certain enterococci, especially Enterococcus faecium SF68, and the probiotic yeast Saccharomyces boulardii), high health benefits as in Lactobacillus Plantarum isolates (PCS20, PCS22, PCS25 and PCS26) from Slovenian cheese with high antimicrobial and immunomodulatory capabilities
Today, only bifidogenic, non-digestible oligosaccharides (particularly inulin, its hydrolysis product oligofructose, and (trans)galactooligosaccharides), fulfil all the criteria for prebiotic classification. Our expertise can develop infant formula more breast-milk-like by the addition of fructo- and (primarily) galactooligosaccharides—fructooligosaccharides (FOS) with prebiotics resistant starch and β-glucan, carbohydrate components of whole grains.
We formulate yoghurt, sauerkraut, garlic, gummies, immune gummies, supplements, probiotics tea, mushroom-infused wellness shots, fruit snacks, oat beverages, drinks, dairy-free yoghurt, and cheese with probiotics in the form of live lactic acid bacteria. We use strains such as Lactiplantibacillus Plantarum HEAL9, Lacticaseibacillus paracasei 8700:2, Bifidobacterium breve MCC-1274, the proprietary strain of Moringa Milk and many more. Our procurement team from FRL hunt for the latest innovations to identify best practices globally to develop postbiotic products.
We develop baked goods and confectionery products, probiotics Food & Beverages (Dairy Products, Cereals, breakfast cereals, Baked Food, Fermented Meat Products, Dry Food Probiotics & Others), probiotics dietary Supplements (Food Supplements, Nutritional Supplements, Specialty Nutrients), Infant Foods, Animal Feed probiotics using the latest technology and processing method at the same time maintaining shelf life and an appealing appearance, texture and taste. We adopt both para-probiotics and FIFs, where the latter is non-viable probiotics or inactivated probiotics, while the former is an infant or follow-on formula that has been fermented with lactic acid-producing or other bacteria and, in most cases, does not contain viable bacteria.
Having a well-designed program backed by flawless data is essential for maintaining control over your product’s quality from start to end. We perform quality assurance testing through our full-service laboratory, The Food Research Lab, to assist you in verifying that your formulation prototype’s consistent quality is an advantage to your business. Microbiology analysis, nutritional analysis, and diverse food chemistry analyses are some of the services we provide to our clients.
We deliver nutritional products for sensory and master data records of product, process and packaging information. This includes raw material specifications (type/subtype), metal testing, nutritional analysis, physical/chemical data, kosher/Halal information, GMO Status, microbiological status, supplier information, vendor ingredient line declarations, vendor warrants and guarantees, cost data, certificate analysis of requirement, regulatory data, test methods, allergen data, shipping and handling info, safety document (MSDS or SDS), proprietary info, sensory and quality information.
We have a list of vendors who can supply us with the product required for an R&D. All our vendors have been scrutinised based on the stringent quality criteria in terms of certificates they hold and the experience they have in the product line. We ensure 99% consistency in all the ingredients and will share the final list of ingredients and the vendor lists as part of our SOP. We consider more than one supplier of the same product to test quality and cost-effectiveness. If more than one supplier is used, tight product specifications will be followed. However, all ingredients will undergo basic testing before it moves to the product development phase.
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 FRL 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
FRL scientists and formulation experts develop a highly functional strength product that provides the intended results. We adhere to the international guidelines and formulate our product at the same time meet the dairy-free claim as well. Our formulation experts ensure that the end product would meet the required pH, dispersibility, efficacious dosage, shelf life, glycemic index, desired satiety, mouthfeel, flavour, odor and taste. Through years of expertise and knowledge, we bring in the right solutions that fit your requirements.
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company’s key expertise levels
We have an in-house dedicated multidisciplinary team with expertise in food science, consumer and sensory science research, microbiology, ingredient development, biochemistry, culinary arts, regulatory, and manufacturing design. As such, we can deliver a high-calibre product with the expertise of emerging and cutting-edge technologies
(e.g. technologies in food preservation – High Hydrostatic pressure methodology HHP, dielectric heating, pulsed light, bacteriocins; extractive emerging technologies: ultrasound-assisted extraction, ohmic heating, high pressure, supercritical fluid extraction and microwave-assisted extraction) and suitable facilities to conduct scientific and technical tests. Our experts are very facile around new food product development with vast categories of product lines.
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.
