Ingredient safety evaluation is a scientific, risk-based process that analyzes ingredient toxicity, concentration, and exposure levels to ensure consumer safety. In the United States, product performance has progressed beyond efficacy to an integrated approach that...
Read More
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...
Read More
Satiety in pet nutrition is the strategic use of high-fibre, high- protein, and nutrient – dense formulation to make pets feel full longer while consuming fewer calories, aiding in weight loss and reduced begging. Key...
Read More
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),...
Read More
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...
Read More
Glucagon-like peptide-1 (GLP-1) is a peptide hormone that is synthesized in the intestinal mucosa predominantly in enteroendocrine L-cells as well as by some neurons in the brainstem. It is developed via enzymatic cleavage of the...
Read More
In a recent preclinical trial at Karolinska Institute, investigators have uncovered hopeful evidence that vitamin supplementation might slow the progression of glaucoma by protecting the optic nerve. The findings, reported in Cell Reports, also is...
Read More
A 2024 peer-reviewed publication in MDPI Animals investigated the nutritional possibilities associated with two new protein sources—mealworm meal and yeast extract—as part of a comparative examination of six protein ingredients in canine diets. The study...
Read More
A recent paper published in Animal Feed Science and Technology (2024) describes research on keratin from chicken feathers (feather meal) which investigates the feasibility of feather meal as a sustainable, high-protein, pet food ingredient. This...
Read More
A newly-open-access paper in the journal Frontiers in Veterinary Science (2024) examines a new microbial protein produced through methane fermentation - giving the possibility to identify another protein source that not only meets the nutritional...
Read More
Food Research Lab strives for excellence in new Food, Beverage and Nutraceutical Product Research and Development by offering cutting edge scientific analysis and expertise.
