Formulating Functional Foods:
Healthy eating is no longer a trend; it is now a part of millions of people’s healthy lives. As a result, it is a market that is constantly expanding. Consumers, on the other hand, have various techniques for achieving health goals. Everything from reducing calories to eating more fruits and vegetables to limiting full-fat dairy is on the list. The taste remains essential, regardless of how those customers have decided to implement their better living plan. This results in food product development and formulation in which our FRL formulators keep their function for flavor and texture without utilizing non-chemical-sounding components.
1. Health management
2. Nutritional Formulations
3. what are the Nutritional Ingredients
Food Research Lab is a global Contract R&D Food, Beverages & Nutraceutical Lab providing solutions to Food, Beverages and Nutraceuticals (F, B&N) industries worldwide.
FRL is the unit of Guires Group. With years of experience in research, especially in medical devices, pharmaceutical regulations, food product development, scientific publications and clinical trials, Guires Group has ventured into food research forming a separate unit under the brand name of ‘Food Research Lab’ to drive food innovations forward. Food Research Lab brings together the latest advances in food processing equipment, expert food scientists, chefs, nutritionists and partners from across the globe to help food, beverage & nutraceutical companies and entrepreneurs get their products to market quickly and effectively.
Food Research Lab makes your dream concept a commercial product, integrating our strong knowledge of ingredients and processing techniques to help you make the right decisions.
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FORMULATION OF FUNCTIONAL
FOODS - ROLE OF FOOD
RESEARCH LAB, A CONTRACT
RESEARCH LAB FOR ALL YOUR
NEW PRODUCT DEVELOPMENT
An Academic presentation by
Dr. Nancy Agnes, Head, Technical Operations, FoodResearchLab
Formulating Functional Foods
How we work
Healthy Snacking- snack bar with a functional ingredient
Food Research Lab (FRL) is a pilot R&D lab for food with broad experience and
The combination of culinary and scientific skills promotes food ahead. On a
modest scale, the team evaluates novel ingredients, food composition, and
We work as a consultant or external research and development partner with
restaurants and food enterprises ranging from tiny start-ups to large
Healthy eating is no longer a trend; it is now a part of millions
of people's healthy lives.
As a result, it is a market that is constantly expanding.
Consumers, on the other hand, have various techniques for
achieving health goals.
Everything from reducing calories to eating more fruits and
vegetables to limiting full-fat dairy is on the list.
The taste remains essential, regardless of how those
customers have decided to implement their better living plan.
Formulating Functional Foods
This results in food product development and formulation in which our FRL
formulators keep their function for flavour and texture without utilizing non-
As the world's obesity problem worsens, so does the need for
high-quality, healthy foods that promote weight loss.
Starch is the second most common carbohydrate biopolymer
in nature, and it is widely accessible, inexpensive, and
Amylose and amylopectin are carbohydrate biopolymers
found in starch.
The formulation problems associated with fat-reduced goods
Poor texture or mouthfeel; oil and water sepa