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.

3D Printing Of Culture Meat

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3D Printing Of Culture Meat

DEFINITION – CULTURE MEAT

“Cultured meat can be grown from animal cells without animal slaughter“ (Post, 2012).

Cultured beef also eliminates the need for animal slaughter and has a far lower environmental impact in terms of greenhouse gas emissions, land usage, and water consumption [1].

CELLS FOR CULTURE

The best suitable beginning material is self-renewing cells that grow the cells needed to make meat, such as fibroblasts, endothelial cells, myofibers, adipocytes, and chondrocytes.
Adult stem cells like satellite stem cells and Adipose-derived stem cells (ADSCs) are numerous cell sources for cultured meat applications .

Healthy cows are selected

Stem cells are isolated and cultured

Obtained cell are developed in a bioreactor.

After 6 to 12 days a fully developed muscle cell.

PROCESS

Satellite cells isolated from the biopsy are purified using specific cell surface markers, which upon triggering, transform myoblasts into myocytes and then into myotubes and finally into myofiber [2].

3D food printing

Layer-by-layer extruding food components create food-related 3D printing into three-dimensional things.

The world of culinary art has printed various edible items,from cakes topizza[3].

3D food printinghas many benefits Individualized nutrition Individualized food preparation, streamlining the supply chain Expanding the range of food materials accessible Low-volume food fabrication of unique goods in the food industry aids in creating the 3D shape. It provides customers with aesthetically pleasing and, most importantly, delicious food.

	3D PRINTING OF CULTURED MEAT A revolutionary method of positioning cellular and acellular elements called “bioprinting” accurately positions and distributes biomaterials with cells to create complex 3D-functioning living tissues. Three fundamental bioprinting techniques that are often employed include Inkjet printing, Extrusion printing, and Light-assisted printing.

GOAL AND MERITS

The goal of 3D printing meat is to solve major problems:

1.Reducing greenhouse gas emissions,

2.Providing consumers with a safe source of protein,

3.Encouraging a sustainable approach to satisfy meat demand

Merits of using cultured meat

Production time

Cultured meat production takes only several weeks when compared to conventional meat.

Risk of foodborne disease

There is a low risk of potential contamination as no handling of livestock is required.

Land use and resource consumption

Since only a bioreactor is required to produce cultured meat, cultured meat reduces land use.

Controlling meat composition

The composition of meat can be altered and manipulated [4].

CURRENT CHALLENGES OF 3D PRINTING IN THE CULTURED MEAT INDUSTRY

Scaling up of cultured meat products to meet the needs ofindustrial production.
Stem cell separation from farmed animals is challenging due o the limited scientific exploration for cell maintenance, differentiation and expansion toward large-scale capacities.
Existing culture media and its components, such as growth and differentiation factors, are too expensive. Strategies are being proposed to bring down the cost.