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.

Microbial and Enzymatic Hydrolysis in food Industry|Food Research Lab(FRL)

08 Aug

Microbial and Enzymatic Hydrolysis Application In Food Industry

by Food Research Lab

in What Science Can Do

Comments

Microbial enzymes play an important role in the food industries as they are steadier than the plants and animals enzymesDue to their great reliability, process adjustment, and optimization, they may be manufactured cost-effectively with less time and space than fermentation processes require. Enzymes either obtained by the microbial fermentation or extracted from the plants or animals, are currently being used for the food production and/or processing, resulting in improved or new processes or products.

Fig.1. Enhanced Enzymatic hydrolysis of food proteins (ScienceDirect.com)

A better understanding of the metabolism of the microbial industrial workhorses B. subtilis and A. niger allows for a more cost-effective and rational approach to large-scale enzyme production. Protein engineering has contributed significantly to the design and production of enzymes with improved function, specificity or stability. Submerged fermentation was traditionally used to process enzymes, but solid state fermentation (SSF) has gained popularity in recent years. Submerged fermentation takes place in containers up to 200.0m3 with a wide range of substrates, ranging from specific chemicals such as ammonia, dextrose, and urea to unknown substances, usually food industry by-products such as whey and molasses, soybean, yeast extract, fish meal and minerals such as phosphates and carbonates.

Glucoamylases are used in a variety of food industries, including the manufacturing of high-glucose syrup and the processing of high-fructose syrup. They’re also used in the baking sector to increase flour quality, reduce dough staling, and improve the colour of bread crusts and the quality of high-fiber products. Maltose and fermentable sugars are converted to starch in flour by glucoamylases.
α-Amylases are also used in the processing of high-molecular-weight branched dextrins. They’re utilised as a glazing additive in rice cakes and powdered meals. They also take into account starch liquefaction, which converts starch into glucose and fructose syrups in the starch business.
Plant proteases such as bromelain, papain, and ficin are commonly utilised in the food sector for a variety of applications including meat tenderization, brewing, milk coagulation, and as a digestive aid. Proteases are therefore employed to improve the taste, solubility, nutritional content, and digestibility of food proteins, as well as to alter their functional features such as emulsification and coagulation.
Lipases are commonly used in the food and beverage industry in the milk, fruit juice, baking, and wine and beer sectors. Commercial lipases are mainly used in dairy products for flavor development and other fat-containing food processing.