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.

Hydration is Essential for Dry Dairy Proteins

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Hydration is Essential for Dry Dairy Proteins

Hydration is Essential for Dry Dairy Proteins

Milk proteins require stabilization in beverage formulations to prevent sedimentation during storage. Selecting the correct stabilizers, sensitive to both pH and temperature, is vital. Incorrect stabilizers can destabilize the protein, negatively affecting the product’s shelf life rather than enhancing it. Carrageenan is effective at neutral pH, ideal for suspending cocoa solids in chocolate-flavored beverages. Guar gum, xanthan gum, and Carboxymethyl Cellulose (CMC) are commonly used in neutral pH beverages, while high-methoxy pectin is preferred for whey protein-based beverages at low pH. The incorporation of stabilizers not only prevents age-related gelation with salts like sodium and potassium phosphate/polyphosphate but also improves the texture and viscosity of the drink.

Mineral ions such as calcium, potassium, and sodium influence the stability and clarity of acidified whey beverages. Achieving the correct mineral balance is crucial for stability. The choice and level of mineral supplements, along with factors like color, sweetness, and flavor, significantly impact the final product. There are numerous options available for sweeteners (both artificial and natural, low or high caloric), colors (natural or artificial), and flavors or flavor modifiers.

Hydration of whey proteins, on the other hand, requires less time—approximately 20 to 30 minutes at temperatures not exceeding 54.4°C (130°F). Exceeding this temperature could denature the whey proteins. Proper hydration is imperative, particularly as beverages with higher protein levels become more prevalent. Poor hydration of MPC or Milk Protein Isolate (MPI) can cause textural issues such as graininess or protein settling in the final product.

Here is a comparison in table format to illustrate the differences in hydration requirements between whey and milk proteins:

Protein Type	Hydration Time	Temperature	Hydration Importance	Common Issues if Poorly Hydrated
Milk Protein (MPC/MPI)	About 1 hour	48.9°C to 50°C (120°F minimum)	Crucial for avoiding solubility and stability issues	Grainy texture, sedimentation
Whey Protein	20 to 30 minutes	No higher than 54.4°C (130°F)	Essential to prevent denaturation	Protein denaturation, textural defects