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.

The Four Categories of Processed Foods - Guires Food Research Lab

08 Aug

The Four Categories of Processed Foods

by Food Research Lab

in What Science Can Do

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Unprocessed or minimally processed foods

You are eating an unprocessed meal if you bite into an apple, shuck and swallow a live oyster, or consume a tomato from your garden. As previously said, most foods are processed in some way. Foods that have been little processed, such as packaged carrots, chopped lettuce, and raw almonds, are nutritious, and the processing is primarily for convenience. Minimally processed foods may have additives that help maintain the original food’s characteristics and facilitate transportation.

Processed culinary ingredients

Culinary components that have been processed come from natural sources or unprocessed or minimally processed foods. Processes like pressing, refining, grinding, and other methods are used to change them in the cooking process. Sugar made from sugar cane, maple syrup made from maple trees, and vegetable oils made from olives or seeds are just a few examples.

Processed foods

Foods like tomatoes, green beans, tuna, and berries canned or frozen immediately after harvesting are included in this category, known as “Lightly Processed Foods.” They may contain one or two more components, such as salt, sugars, or oils, but seldom have more than three or four. Bread, cheeses, and pasta, for example, are examples of moderately processed foods. Some pasta sauces and salad dressings may be called minimally processed since they contain only a few high-quality additional ingredients (e.g., herbs, spices, oils).

Heavily/Ultra Processed food

Many of the foods in this category are referred to as “junk food.” These foods contain sugars, oils, fats, salt, antioxidants, stabilizers, and preservatives manufactured with five or more components. In general, ultra-processed meals include a lot of additional ingredients that don’t exist naturally. About 90% of the added sugars consumed in the United States comes from ultra-processed foods. Almost all of the items in this category are harmful, and drinking too much of them raises the risk of obesity and diabetes and cardiovascular disease.