recent technology Archives - Food Research Lab

What herbal and Ayurvedic brands can say on a UAE label: Dubai Municipality's health supplement scope and Montaji registration, EDE healthcare-product authorisation, permitted health and structure/function claims, the 20 prohibited disease groups, Annex 3 botanicals,...

Herbal extraction equipment on a lab bench: a jar of macerating herbs, a percolation funnel, a rotary evaporator and a stainless-steel extraction vessel, with turmeric root and powdered herbs in bowls

11 Nov

Herbal Extraction Methods Compared: Maceration to Supercritical CO2

in recent technology

How six herbal extraction methods compare on yield, purity, heat and residue, which to trial first for terpenes, piperine or curcuminoids, and what a UAE supplement dossier needs from the extract, including ICH Q3C solvent...

Natural flavour sources on a lab bench: halved orange and peel, a bottle of extract, vanilla pods and flower, mint in a mortar, strawberries and blueberries, with coloured flavour samples in test tubes and a microscope behind

10 Nov

Natural Flavour Labelling: FDA vs EU Rules Compared

How natural flavour labelling differs between the FDA rule (21 CFR 101.22) and EU Regulation 1334/2008: definitions, WONF and 'flavored' wording, the EU 95% named-source rule, worked label examples and common mistakes....

Vitamin D softgels spilling from a white supplement bottle beside a compliance checklist clipboard and magnifying glass

10 Nov

FDA Rules for Vitamin D Supplements: Supplement Facts, Daily Value, Tolerances and Claims

Vitamin D supplements sold in the US must declare vitamin D in mcg (IU optional), show % Daily Value on 20 mcg, meet the declared amount through shelf life and keep claims within structure/function or...

Jars of pickles, kimchi and sauerkraut with bowls of yogurt and cottage cheese beside a judge's gavel, a compliance checklist, scales of justice and a law book, with a US flag in the background

10 Nov

US Fermented Food Regulations: Alcohol Limits, Acidified Foods, Labels and Claims

How US rules apply to fermented foods and drinks: TTB's 0.5% ABV line for kombucha, acidified vs naturally fermented foods under 21 CFR 114, live-culture and CFU labelling, health and structure/function claims, and state rules....

Stainless steel fermentation vessels in a pilot plant with a sight glass showing a culture, and jars of kimchi and sauerkraut, yoghurt, tofu and soybeans on a steel bench

10 Nov

Fermentation Scale-Up for Fermented Foods and Drinks: From Bench to Plant

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Scaling a fermented food from flask to a 10,000 L tank changes mixing, heat and oxygen. How to build a seed train, control the vessel, choose batch or continuous runs, pick the right US process...

Foil and clear retort pouches of tomato curry on a lab bench beside tomatoes, herbs and spices, with a horizontal retort in the background

06 Nov

Retort Pouch Materials: Layers, Barrier, Microwave Use and Recyclability (2026)

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Retort pouch materials explained for UK brands: what the PET, foil or coated film, and polypropylene layers each do, how barrier and migration change after retorting, which UK food-contact and packaging rules apply, and when...

Foil retort pouches and a tray of curry and rice on a steel bench in front of a horizontal retort, with fresh vegetables, a ticked compliance checklist on a clipboard and a rubber stamp

06 Nov

Shelf-Stable Ready Meal Regulations in the UK: Registration, Heat Process and Labelling

What UK law requires before a shelf-stable ready meal goes on sale: registration or approval, HACCP, a validated heat process for low-acid meals, labelling and HFSS rules, and how the four nations differ....

Herbal testing bench with dried root slices, herb powder in a wooden bowl and petri dish, a mortar and pestle, a laptop showing a chromatogram, tubes of herbal extracts and a DNA helix on a monitor

05 Nov

Standardised Herbal Extract Testing: HPLC Marker Assays and DNA Authentication (2026)

in recent technology