Formulation Of Functional Foods |Foodresearchlab

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FORMULATION OF FUNCTIONAL FOODS - ROLE OF FOOD RESEARCH LAB, A CONTRACT RESEARCH LAB FOR ALL YOUR NEW PRODUCT DEVELOPMENT NEEDS An Academic presentation by Dr. Nancy Agnes, Head, Technical Operations, FoodResearchLab Group: www.foodresearchlab.com Email: [email protected]

description

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. OUTLINE: 1. Health management 2. Nutritional Formulations 3. what are the Nutritional Ingredients ABOUT US: 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. Want to know more visit here: https://bit.ly/3hUVnGg Want to know about our service: https://bit.ly/3kjHW0R We are here to help and answer any questions you might have. We look forward to hearing from you! Contact us: Website: https://www.foodresearchlab.com/ Contact no: UK- +44- 161 818 4656, INDIA- +91 9566299022 Email: [email protected]

Transcript of Formulation Of Functional Foods |Foodresearchlab

Page 1: Formulation Of Functional Foods |Foodresearchlab

FORMULATION OF FUNCTIONALFOODS - ROLE OF FOODRESEARCH LAB, A CONTRACTRESEARCH LAB FOR ALL YOURNEW PRODUCT DEVELOPMENTNEEDS

An Academic presentation byDr. Nancy Agnes, Head, Technical Operations, FoodResearchLabGroup:  www.foodresearchlab.comEmail: [email protected]

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Formulating Functional Foods

How we work

Health management

Healthy Snacking- snack bar with a functional ingredient

Nutritional Formulations

Healthy eating

Today's Discussion

OUTLINE

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Food Research Lab (FRL) is a pilot R&D lab for food with broad experience andskills.

The combination of culinary and scientific skills promotes food ahead. On amodest scale, the team evaluates novel ingredients, food composition, andprocedures.

We work as a consultant or external research and development partner withrestaurants and food enterprises ranging from tiny start-ups to largecorporations.

Contd...

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Healthy eating is no longer a trend; it is now a part of millionsof people's healthy lives.

As a result, it is a market that is constantly expanding.Consumers, on the other hand, have various techniques forachieving health goals.

Everything from reducing calories to eating more fruits andvegetables to limiting full-fat dairy is on the list.

The taste remains essential, regardless of how thosecustomers have decided to implement their better living plan.

Contd...

Formulating Functional Foods

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This results in food product development and formulation in which our FRLformulators keep their function for flavour and texture without utilizing non-chemical-sounding components.

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Contd...

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As the world's obesity problem worsens, so does the need forhigh-quality, healthy foods that promote weight loss.

Starch is the second most common carbohydrate biopolymerin nature, and it is widely accessible, inexpensive, andvaluable.

Amylose and amylopectin are carbohydrate biopolymersfound in starch.

The formulation problems associated with fat-reduced goodsare diverse.

Health management

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Contd...

Poor texture or mouthfeel; oil and water separation; viscosity and elasticitydifficulties; ice crystallization/ice crystal issues; moisture migration and synergy;aeration and body loss; and protein breakdown and separation are just a few ofthem.

Furthermore, the fat-like, creamy mouthfeel may be lost, and sandy, grittytextures may appear.

On the other hand, starches can aid with fat and sugar replacement and providedietary fibre in resistant starches.

Gums assist low-fat, and reduced-fat goods re-create texture and mouthfeel.

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Contd...

Snacks can help you lose weight if you pick healthy, whole-food alternatives that are high in protein and minerals.

Some may even aid in keeping you satiated throughout theday and reducing your desire for unhealthy meals.

An in-house FRL team can create snack bars for various agegroups, genders, and illness conditions.

To extend the shelf life of food snack bars, they employnatural antioxidants.

Healthy Snacking- snack barwith a functional ingredient

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Ready-to-eat bars are available, as well as dry powders that can be reconstituted.

Having some healthy and nutritious alternatives on hand might help you loseweight by curbing your hunger.

Protein is the most popular functional bar component right now, and it can befound in nutritional and performance categories that appeal to a broad audience,including youngsters.

According to Mordor Intelligence, LLP's report "Protein Bar Market – Segmentedby Type, Source, End Product, and Geography (2018-2023)," the significant usersof bars include not just athletes but also people seeking a healthy meal withoutthe burden of the kitchen.

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These customers prefer protein bars for weight loss, enhanced muscle mass, andmore incredible energy.

A strong desire for new goods made with natural components and free ofallergies was also mentioned in the research.

Whey, collagen, almonds, and soy have traditionally been the proteins present innutritious bars, but this list is growing.

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Beans include several antinutritional characteristics that restrict theirintake and reduce nutrient digestion and bioavailability.

As a result, it must be optimized. FRL scientists studied the effects of thenatural fermentation process on the number of nutrients (protein, fat,carbohydrate, vitamin B1, and B2) and antinutritional substances involvedin flatulence.

Nutritional Formulations I) NUTRITIONALLY ENHANCED BEANS

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This, in turn, has an impact on carbohydrate, protein, and mineral digestion.

Antinutritional chemicals (TIA, -galactosides, IP6, and tannins) were partially oreliminated by this procedure, which increased protein digestibility substantially.

II) SNACK BAR WITH FUNCTIONAL PROPERTIES

The most challenging job for the FRL team is to create a shelf-stable healthierbar.

It is generally recognized that the length of a product's shelf life is determined byvarious factors, including the product's components, processing, packaging, andstorage.

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Our team has eventually succeeded in developing such a product, even though ithas been difficult.

Without conducting a full-length shelf life, the technologist used an indirectapproach to accelerate storage shelf-life testing and predictive modelling.

In reality, Mater-Bi, a sustainable packaging idea, was used for packaging thisparticular bar.

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NUTRITION BAR SOLUTIONS

We'll use an ideal combination of components from our enormous variety ofproteins, seeds, grains, and bioactive to fulfil your unique nutritional needs.

We'll satisfy your exact specifications for colour, texture, layering, coatings, shelflife over time, and other factors.

At FRL, we'll distinguish your nutritional bar as:

Nutrition

Appearance

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Our comprehensive variety of ingredient solutions, including protein solutions,plant-based ingredients, and premixes, provides nutrition and perfect texture,resulting in a healthier, better-tasting, and more pleasant eating experience.

Textures

PROTEIN BARS WITH A CREAMY TEXTURE

NUTRITIONAL BENEFITS

13g protein per 50g bar, or 26% protein

Provides ALA Omega 3 as well as a smooth/soft flavor

Intended for usage in fluffy/soft protein bars.

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13g protein per 50g bar, or 26% protein

Provides ALA Omega 3 as well as a smooth/soft flavor

Intended for usage in fluffy/soft protein bars.

INNOVATION

High in protein

Lighter, aerated healthy meals make for consumers.

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Contd...

HIGH PROTEIN CHOCOLATE BAR

NUTRITIONAL BENEFITS

Each 60g bar has 20g of protein

Provides high protein delivery in aconfectionery-style bar

INNOVATION

Rich in protein

Texture in the confectionery style

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PLANT-BASED NUTRITIONAL BAR

Each 75g bar has 21g of protein

Rich in protein and fiber

Shows how to use plant proteins (Pea) in a bar system toobtain flavour and texture.

NUTRITIONAL BENEFITS

Vegan/Vegetarian friendly

Plant-based energy

Delicate flavour

INNOVATION

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HIGH PROTEIN CARAMEL CRISP BAR

Each 72g bar has 20g of high protein.

Low in sugar

11 g fibre

Crispy texture with a pleasant taste.

NUTRITIONAL BENEFITS

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High protein content

More nutritious indulgence

Gluten-free

INNOVATION

III) MULTI-GRAIN HIGH PROTEIN BREAD ENRICHED WITH OMEGA-3-FATTY ACIDS

Food engineers created multi-grain bread at a food research facility focusingon chronic illnesses, including diabetes and cancer, and reasonable weightcontrol.

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The multi-grain bread was designed using whole-grain cereals, traditionalancient millets and pseudocereals (e.g. quinoa, buckwheat), protein isolate,and new and functional additives to improve its medicinal value.

The formulation had a good supply of fibre, protein, and omega-3-fatty acidscompared to any other loaf of bread on the market.

Our designed break meets the nutritional content claims of "High in Protein,""Rich in Protein," and "Excellent Source of Protein" on food labels.

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IV) HIGH PROTEIN READY-TO-EAT WHOLE-GRAIN BASED BREAKFASTCEREALS

Breakfast cereals developed by FRL food technologists are nutritious andtasty.

The development food contains a blend of whole-grain grains, nuts, andfruits to provide maximum sensory appeal.

In addition, we may produce a product with increased flavour and excellentoxidative stability using our twin-screw technique.

This allows the product to be stored at room temperature and warmer whilemaintaining its flavour character.

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The terms "processed," "calories," and "sugar" should now serve astriggers for you as you continue your seek for unhealthy mealsappearing as healthy.

Sugar reduction will not only help you maintain a healthy weight,but it will also reduce your risk of some cancers and the frequencyof blood sugar spikes.

In addition, we can assist our bodies by providing them with thenutrients they require to be healthy, allowing them to feel perfectevery day.

Healthy eating

Contd...

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The food technologist at the food research contract lab assists you in theformulation of various shelf-stable products (https://www.foodresearchlab.com/our-reference-projects/). For new food product development and formulation, pleasevisit https://www.foodresearchlab.com/.

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CONTACT US

[email protected]