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The sore point of functional beverage formulators in the UK - FoodResearchLab

The functional beverage formulators in the UK deals with a variety of challenges in pleasing their clients the blog aims at novel solution for such issues.<br><br>

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The sore point of functional beverage formulators in the UK - FoodResearchLab

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  1. THESOREPOINTOF FUNCTIONALBEVERAGE FORMULATORSINTHEUK AnAcademicpresentationby Dr.NancyAgnes,Head,TechnicalOperations,FoodResearchLab Group: www.foodresearchlab.com Email:info@foodresearchlab.com

  2. TODAYDISCUSSION Introduction Painpointidentified Solutions

  3. INTRODUCTION Oneofthemostintriguingfieldofstudyand innovationisfunctionalmealsanddrinks. Scientistshavebeeninvestigatingvarious functional components and their therapeutic effects,aswellaspotentialproduction procedures,inordertocreateinnovativelyor improvecurrentfunctionalbeverages. Themajorityofrecentresearchhasfocusedon thepotentialofprobiotics,prebiotics,and synbioticsinthemanufactureoffunctional drinks. Contd..

  4. Otherintriguingtopicsincludefoodindustry byproducts,theusageandprocessingof naturalcomponents,andtheoptimizationof manufacturingprocessestocreateunique drinkswithoutcompromisingtheir performance. Thecoronaoutbreakchangedhowthings were,pavingthewaytonewnormaland noveltechnologies.Inflationisonitswayand willaffectmostcountries. It'sexpectedtohittheUKbythefirsthalfof thisyear,predictstheeconomicreports. Contd..

  5. Thefoodandbeverageindustriesfindithardto copewiththesechanges.Thepandemicfor surehaschangedthepreferencesofpeople aroundtheglobe. Beverageformulationindustrieshavemoved intoanewphaseoffunctionalbeverages. Therearemanyissueswithintheformulation; as professionals say, it's easy until water and flavour;thecomplicationsstartafterwards. Butistheonlyproblemwefaceinbeverage formulationischoosingtheingredientsor what? There are plenty of issues functional beverageformulatorsface,especiallyintheUK.

  6. PAINPOINTIDENTIFIED WithincreasedhealthconsciousnessamongconsumersintheUK, healthandwellnessareamongthekeycategoriesoffast-moving consumergoods(FMCG). Functionalfoodsanddrinks,madefromnaturalcomponentsand designed to perform certain physiological tasks, are at the forefrontoffoodindustryresearchanddevelopment. However, the creation of innovative functional food products necessitates expensive research and development operations, suchasclinicaleffectivenessstudies,whichfoodmanufacturing businesses cannot afford due to limited R&D budgets and technologicalknow-howinthisarea. Contd..

  7. Another area of concern for the development of functional drinks is the consumer acceptabilityofthesefoodproductsfromasensorystandpointaswellasfromtheother aspectsofconsideration. It is necessary to create creative and novel beverages. The majority of food corporations lackinnovativecapabilitiesandrelyonfunctionalizingaproductbyenhancingregularmeals with vitamins, minerals, or herbal extracts. Food concepts that are novel are facing many issues.

  8. Severalresearchhasreportedonnovelfunctionaldrinksincluding differentbioactivecomponentsinthesameproduct. The risk of component interactions is a major consideration when combining numerous ingredients into a beverage. Knowledge of the interactionsthatmayoccurwhenspecificmaterialsarecombinedtogether inaproductisrequired. These interactions or reactions may cause insolubility, oxidation, precipitation,ordegradationoftheconstituents,reducingoreliminating thebeverage'susefulness. Contd..

  9. Somefunctionalsubstancesmaybestablein the product when used together, but once taken, they may impact digestion and/or metabolism, reducing the bioavailability of otherconstituents. Dairyproducts,forexample,hasbeenshown to have a detrimental impact on flavonoid metabolismpathways.Asaresult,flavonoids shouldnotbeaddedtomilk-baseddrinks. Furthermore, flavonoid bioavailability is dramatically reduced when flavonoid- containingitemsaretakenwithmilkormilk- basedproducts. Contd..

  10. Itisvitaltounderstandtheidealdosageofafunctionalcomponenttobe includedinthefunctionalbeverage.Theoptimumdoseisdefinedasthe highest dosage that has a favourable impact while having no negative effectsonotherfunctioningcomponents. The most difficult job in creatingfunctional drinksis ensuring that the functionalcomponentsstayintact,active,andbioavailableafterprocessing andstorage.

  11. SOLUTIONS Cereal-basedproductsenhancedwithprobioticsareanotherform ofbeveragethatnecessitatestheuseofspecializedtechnology. Bacterialcellsstruggletosurviveintheacidicenvironmentofa beverage.Microencapsulationusingdifferentmatriceshasbeen shown to be effective in preserving probiotics in an acidic environment. Problemswithprobioticsupplementationinfruitjuicescanbe handledbyaddingtinyamountsofotherliquids.

  12. Whenanewfunctionalbeverageisformulatedorintendedtobeformulated,the functionality and safety of the active ingredient and product need to be determined. Metabolomics has been proposed as a promising tool to assess the safety, traceability,andqualityoffunctionalbeverages,usingtherapidevaluationofthe metabolitesofthefunctionalbeverage. In certain circumstances, processing can improve a product's usefulness. In certain circumstances, heat treatment, for example, gives favourable characteristicsorincreasesfunctionalactivity.Theusefulcomponentisfrequently added to the beverage, and eliminating or lowering the quantities of unwanted chemicalscanalsoassist.

  13. ContactUs UNITEDKINGDOM +44-1618184656 INDIA +919566299022 EMAIL info@foodresearchlab.com

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