Satiety-enhancing effects in Fast-Moving Consumer Goods (FMCG) and nutraceutical products are achieved by formulating functional ingredients that activate hormonal and physical fullness signals in the body, primarily targeting appetite control for weight management. The study...
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Bioactive profiling in Indonesia focuses on identifying potent compounds from indigenous plants, marine resources, and bee products for pharmaceutical and development of functional food applications. The country’s nutraceutical, cosmeceutical, and food industries utilize compounds derived...
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Nutrient bioavaailability is the proportion of a nutrient consumed in the diet that is absorbed, utilized, and retained by the body, rather than excreted. The nutrition science landscape is evolving from measuring the presence of...
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Functional ingredient integration involves incorporating bioactive compounds—such as probiotics, prebiotic fibers, plant proteins, and antioxidants—into food and beverage products to provide health benefits beyond basic nutrition. These are vital components of functional ingredients for human...
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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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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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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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In the EU, industries utilize stability-focused formulation engineering and advanced formulation intelligence (AFI) through AI, predictive modelling, and digital technologies to create more reliable products and streamline development. This approach allows companies to meet strict...
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Dry eye disease is a condition where insufficient or poor-quality tears lead to ocular surface discomfort, burning, redness and sometimes blurry vision. This arises due to loss of tear film homeostasis containing three layers. It...
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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.
