formulation of functional foods | foodresearchlab

1. 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: info@foodresearchlab.com

2. Today's Discussion OUTLINE Formulating Functional Foods How we work Health management Healthy Snacking- snack bar with a functional ingredient Nutritional Formulations Healthy eating

3. Food Research Lab (FRL) is a pilot R&D lab for food with broad experience and skills. The combination of culinary and scientific skills promotes food ahead. On a modest scale, the team evaluates novel ingredients, food composition, and procedures. We work as a consultant or external research and development partner with restaurants and food enterprises ranging from tiny start-ups to large corporations. Contd...

4. 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. Contd...

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

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8. Health management 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 valuable. Amylose and amylopectin are carbohydrate biopolymers found in starch. The formulation problems associated with fat-reduced goods are diverse. Contd...

9. Poor texture or mouthfeel; oil and water separation; viscosity and elasticity difficulties; ice crystallization/ice crystal issues; moisture migration and synergy; aeration and body loss; and protein breakdown and separation are just a few of them. Furthermore, the fat-like, creamy mouthfeel may be lost, and sandy, gritty textures may appear. On the other hand, starches can aid with fat and sugar replacement and provide dietary fibre in resistant starches. Gums assist low-fat, and reduced-fat goods re-create texture and mouthfeel. Contd...

10. Healthy Snacking- snack bar with a functional ingredient 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 the day and reducing your desire for unhealthy meals. An in-house FRL team can create snack bars for various age groups, genders, and illness conditions. To extend the shelf life of food snack bars, they employ natural antioxidants. Contd...

11. 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 lose weight by curbing your hunger. Protein is the most popular functional bar component right now, and it can be found in nutritional and performance categories that appeal to a broad audience, including youngsters. According to Mordor Intelligence, LLP's report "Protein Bar Market – Segmented by Type, Source, End Product, and Geography (2018-2023)," the significant users of bars include not just athletes but also people seeking a healthy meal without the burden of the kitchen.

12. These customers prefer protein bars for weight loss, enhanced muscle mass, and more incredible energy. A strong desire for new goods made with natural components and free of allergies was also mentioned in the research. Whey, collagen, almonds, and soy have traditionally been the proteins present in nutritious bars, but this list is growing. Contd...

13. Nutritional Formulations I) NUTRITIONALLY ENHANCED BEANS Beans include several antinutritional characteristics that restrict their intake and reduce nutrient digestion and bioavailability. As a result, it must be optimized. FRL scientists studied the effects of the natural fermentation process on the number of nutrients (protein, fat, carbohydrate, vitamin B1, and B2) and antinutritional substances involved in flatulence. Contd...

14. This, in turn, has an impact on carbohydrate, protein, and mineral digestion. Antinutritional chemicals (TIA, -galactosides, IP6, and tannins) were partially or eliminated 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 healthier bar. It is generally recognized that the length of a product's shelf life is determined by various factors, including the product's components, processing, packaging, and storage. Contd...

15. Our team has eventually succeeded in developing such a product, even though it has been difficult. Without conducting a full-length shelf life, the technologist used an indirect approach to accelerate storage shelf-life testing and predictive modelling. In reality, Mater-Bi, a sustainable packaging idea, was used for packaging this particular bar. Contd...

16. NUTRITION BAR SOLUTIONS At FRL, we'll distinguish your nutritional bar as: Nutrition We'll use an ideal combination of components from our enormous variety of proteins, seeds, grains, and bioactive to fulfil your unique nutritional needs. Appearance We'll satisfy your exact specifications for colour, texture, layering, coatings, shelf life over time, and other factors. Contd...

17. Textures 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. 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.

18. 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. Contd...

19. HIGH PROTEIN CHOCOLATE BAR NUTRITIONAL BENEFITS Each 60g bar has 20g of protein Provides high protein delivery in a confectionery-style bar INNOVATION Rich in protein Texture in the confectionery style Contd...

20. PLANT-BASED NUTRITIONAL BAR NUTRITIONAL BENEFITS Each 75g bar has 21g of protein Rich in protein and fiber Shows how to use plant proteins (Pea) in a bar system to obtain flavour and texture. INNOVATION Vegan/Vegetarian friendly Plant-based energy Delicate flavour Contd...

21. HIGH PROTEIN CARAMEL CRISP BAR NUTRITIONAL BENEFITS Each 72g bar has 20g of high protein. Low in sugar 11 g fibre Crispy texture with a pleasant taste. Contd...

22. INNOVATION High protein content More nutritious indulgence Gluten-free III) MULTI-GRAIN HIGH PROTEIN BREAD ENRICHED WITH OMEGA-3- FATTY ACIDS Food engineers created multi-grain bread at a food research facility focusing on chronic illnesses, including diabetes and cancer, and reasonable weight control. Contd...

23. The multi-grain bread was designed using whole-grain cereals, traditional ancient 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 acids compared 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. Contd...

24. IV) HIGH PROTEIN READY-TO-EAT WHOLE-GRAIN BASED BREAKFAST CEREALS Breakfast cereals developed by FRL food technologists are nutritious and tasty. The development food contains a blend of whole-grain grains, nuts, and fruits to provide maximum sensory appeal. In addition, we may produce a product with increased flavour and excellent oxidative stability using our twin-screw technique. This allows the product to be stored at room temperature and warmer while maintaining its flavour character.

25. Healthy eating The terms "processed," "calories," and "sugar" should now serve as triggers for you as you continue your seek for unhealthy meals appearing 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 frequency of blood sugar spikes. In addition, we can assist our bodies by providing them with the nutrients they require to be healthy, allowing them to feel perfect every day. Contd...

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

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