Why Choose Food Research Lab's FRL as Your Food Product Development (FPD) Consultant and Partner?

There are several options in almost every product area in today’s market, and the difficulty is in coming up with unique items that stand out and connect with customers. Food Research Lab's Food Research Lab (FRL) takes a holistic approach to creating food and beverage products. We define, demographically target, and build effective goods through a sequential process for category selection and comprehension. The client can visit the lab to learn the process. We offer unlimited rounds of revisions to ensure customer satisfaction. The final product prototype, along with the documentation process, including the video (through email), will be shipped to the client, and in case the client is not satisfied with the video, a food technology consultant will visit the place for the product demo at the client’s costs.

What are the different forms that you deliver the Food Product Formulations?

The food industry is witnessing a new form of consumption. Keeping that in mind, we can formulate the products in the form of ready-to-eat, ready-to-drink, ready-to-mix, ready-to-serve, and ready-to-cook food products. We use ingredients that offer an added value to the development and improve its indulgence and sustainability in terms of its functional ingredients, plant-based food dyes, and natural preservatives with a clean label.

What are the sectors Food Research Lab cover?

We cover a wide range of sectors such as soups, sauces and dips, chips, tortillas, dry beverage powder, plant-based products, masalas, puddings, instant mixes and many more.

How is sensory testing been carried out?

Our sensory examination leads to the precise formulation and recipe recommendations. We develop data-driven design models based on sensory research and customer insights. The fact-based design methodology used by Food Research Lab reduces risk and gives our clients market confidence while cutting development time in half. With our dedicated sensory lab facility, our team takes satisfaction in creating and optimizing successful products in the marketplace, generating a favourable return on investment, and developing brand advocates.

Utilizing Extrusion Technology for Food Processing

Thumnail-Image-Food-Processing-Through-Extrusion-Technology

16 Mar

Utilizing Extrusion Technology for Food Processing

by Food Research Lab

in RTE & RTC

Comments

What Is A Food Extruder?

The food extruder is a small bioreactor that allows raw materials to be continuously transformed into various finished products. It is of great importance in food product development. Extrusion offers the benefit of processing meals in a single phase of production. Hundreds of food items, including conventional snacks, morning cereals, pet food, ingredients, chewing gum, confections, pasta, texturized vegetable protein, readymade cookie dough, baby food, processed cheese, bread, and more, are created using this method.

The extruder is a continuous processing machine that consists of one or two screws (made of various screw parts) placed on shafts that spin in a fixed closed container known as a barrel. A single screw is used in single-screw extruders, whereas two intermeshing screws are used in twin-screw extruders. Both types of extruders provide comparable transportation, compression, mixing, cooking, shearing, heating, cooling, and shape of raw material end products.

Food Trends That Involve Extrusion In Their Food Processing

New ingredients such as grains and raw materials, such as fruits and vegetables, are being included in cereals, snacks, health foods, and even pet feeds in conventional uses. Processors integrate ancient grains such as quinoa, amaranth, and spelt that contribute protein, phytonutrients, calcium, iron, and unusual tastes to extruded meals as part of the “good for you” trend. Fibre is abundant in sweet potatoes and other root vegetables.
Extrusion in food processing technology has recently permitted the fabrication of “half products,” or third-generation food items. These are multidimensional extruded and then puffed, burst, or fried to provide consumers with unique textures and tastes.
Extrusion manufacturing innovations have improved product textures (determined by their cell structure), and novel ingredients, noticeable inclusions, have increased the market attractiveness of co-extruded snacks and bars with crispy outer shells and creamy inside.
Another fast-growing use is textured plant-based meat items—fibre proteins that replicate meat, poultry, and seafood’s look, flavour, texture, and mouthfeel. These meals are fashioned into chunks, slices, shreds, or unique forms and have the same moisture content as meat, and Texturized legume proteins are used in these products.
Extruded snacks in food product development employ extruded encapsulated flavours as food components. The extrusion method ensures that sensitive tastes are evenly distributed throughout the matrix and that aromatic molecules have a longer shelf life.
Precooked flours are quick-dissolving or rapid cereal-based preparations that produce soup, mush, cream, or dough when rehydrated (with water or milk). Extruded flours are frequently seen in cereal-based infant meals. They’re well-balanced in nutrients and are simple to store, transport, and prepare.
Food Extrusion techniques are used to prepare a variety of functional components, including modified starches, yeasts, dairy products, and caseinates (via heat treatment, enzymatic or chemical hydrolysis, emulsification, pressing etc.). Extrusion allows for the mixing of carriers and active substances for improved functioning. Clextral has created an extrusion purification technique (EPT) that converts high-value food concentrates into flowable, readily rehydrated powders while preserving the original ingredients’ essential qualities.
The food extrusion process is also widely known for manufacturing pet food and other functional food items for animals. Most consumers prefer low cost but highly nutritious pet foods, which are quickly made by extrusion processes.

Conclusion

Food Research Lab suggests that extrusion can develop all kinds of healthy snacks from healthy food ingredients. Extrusion has made food processing easier and allows small scale food producers to create and launch healthy food products that are nutritious and tasty. Food Research Lab assist food businesses to develop food products based on both cold and hot extrusion methods. Contact us for your food business related queries.