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.

Summarizing Marker Substances Methodologies and Purposes in Herbal Preparation

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Summarizing Marker Substances Methodologies and Purposes in Herbal Preparation

Summarizing the Marker Substances, methodologies, and Purposes – Herbal Preparation / formulation

The following is the table summarizing the marker substances, methodologies, purposes, and examples from the text:

Marker Substance	Methodology	Purpose	Examples
Ginsenosides Rg1 and Rb1	HPLC with UV or photodiode array detection	Identify and quantify markers to confirm botanical identity.	Asian ginseng (Panax ginseng)
Alliin and γ-glutamyl-S-allyl-L-cysteine	HPLC with UV or photodiode array detection	Confirm identity and quantify markers for garlic products.	Garlic (Allium sativum)
Berberine chloride and hydrastine hydrochloride	HPLC with UV or photodiode array detection	Establish content and verify identity in goldenseal products.	Goldenseal (Hydrastis canadensis)
Hypericin, pseudohypericin, and hyperforin	HPLC with UV or photodiode array detection	Identify and quantify markers to ensure authenticity of St. John’s wort products.	St. John’s wort (Hypericum perforatum)

Notes:

Marker Substance: Specific chemical compounds used as indicators of quality and authenticity.

Methodology: Analytical techniques such as HPLC with UV or photodiode array detection, suitable for identifying and quantifying marker substances.

Purpose: Ensures the botanical product’s identity and verifies the presence of key constituents.

Examples: Illustrative examples of plants and their corresponding marker substances used in quality control.

These markers and methodologies are crucial for quality assurance in herbal products, ensuring that they meet regulatory standards and are safe for consumption.