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It's what's going on at Brunswick Labs. Stuff to keep us smarter about the lastest nutritional product developments to USDA regulation - join in the discussion!

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Solid Science from Brunswick Labs Helps MycoTechnology Close $9.2MM Investment

MycoTechnology products and services rest on a foundation of solid science and rely on third-party, independent scientific research to support the development and delivery of its processes and claims.MycoTechnology tapped Brunswick Laboratoriesto help provide this foundation. SOUTHBOROUGH, Mass. and AURORA, Colo., Oct. 15, 2015 /PRNewswire/ — MycoTechnology, an innovative natural food technology company that uses mushrooms… Read More»

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Natural Antioxidants as Food Preservatives – Brunswick Labs Tech Chief Talks with Food Product Design

Natural. Synthetic. Old. New. Antioxidant compounds have been around a long, long time. They’ve been used in many ways and directed to a lot of applications, not only foods. Brunswick Lab’s Dr. Jin Ji was invited to talk with Food Product Design about antioxidants – what they are, what they’ve been used for, health effects, and… Read More»

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Special Report – Claim Check: The Truth About Antioxidants

Excessive free radicals in the body are known to pose health risks, and it has long been established that the antioxidants in food can counter this oxidative stress. However, studies have suggested that antioxidant supplements can be ineffective or even dangerous, and in the absence of a robust evidence base, manufacturers are barred from making many label claims. In this special… Read More»

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Cacao Fruit (Theobroma cacao): An Interesting Source of Functional Components with Anti-Inflammatory Potential

This time it’s about the fruit, not the beans! Of course we all know cacao in the very popular and friendly forms of chocolate of all different types and stripes. It’s been cultivated for centuries, originally prepared as a savory, spicy drink, later and finally to take the myriad mostly confectionary forms we all know… Read More»

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Natural Antioxidants as Food Preservatives

Natural anti-oxidants as food preservatives. Natural, healthy, and good for your food. That’s all good for all of us. It just makes sense. Oxidation profoundly affects the quality of food and shortens its shelf life by adversely affecting its appearance, texture, sensory properties, and nutritive value. All major food components are susceptible to oxidation, resulting… Read More»

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Spice and Seasoning as Antioxidant Preservative: the Trend of a Sophisticated Food Market

Rich Mitchell from National Provisioner Magazine interviews Dr. Jin Ji, CTO of Brunswick Labs, to discuss the trends and issues involving the use of spices and seasonings in meats for antimicrobial and antioxidant benefits. Here are some interesting facts and points from their conversation: Rich: What are the major trends that you are seeing in the… Read More»

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Greek Mountain Tea (Sideritis L.): Functional Components and Biological Activity

The Brunswick Labs Beat Ingredient Corner spotlight today is on Sideritis, or Greek Mountain Tea. Heard of it? It’s an important beverage in some parts of the world – well, such as Greece. Here’s a great Brunswick Labs look at what it is and how it works. Enjoy! The dried inflorescences of several Sideritis L.… Read More»

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Planning for Success: A Clinical Study Primer

Clinical studies aren’t just important, your product’s success can depend on them. Especially today, with so much growing regulatory and consumer demand for solid, scientifically-based transparency and claims support, you’ve got to do it right. Here are some guidelines to help you do just that. (This article also appears in Nutriceuticals World. You can view it… Read More»

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Oxidative Stress vs. In Vivo Antioxidant Protection

Did you know… that oxidative stress is induced by excessive oxygen radicals? And, did you know that the human body has antioxidant protection mechanisms in place to combat excessive oxygen radicals and reduce oxidative stress? Here’s a quick look at how it all works. Oxidative stress and the antioxidant response. Oxygen is the most abundant molecule… Read More»

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Magical Mushroom Chaga: Functional Components and Biological Activity

It may not be magical, but the chaga mushroom has been used medicinally for a long time in Eastern Europe. This Brunswick Labs deep look at chaga suggests that it offers some strong properties that could make it candidate for further health applications today. Among the many medicinal mushroom species, chaga (Inonotus obliquus Pilát) has… Read More»

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