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 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.

Gastritis

Our goal is to make your dream concept a commercial product, integrating our strong knowledge of ingredients and techniques to help you make the right decisions

Home
Applications
Gastritis

Gastritis

Gastritis is an inflammation that affects the stomach lining, while in gastropathy, the stomach lining is damaged. Epidemiological evidence shows that gastritis affects approximately 50% of the population in developing countries. Gastric cancer is the fifth most common cancer type worldwide and the third leading cause of cancer-related death in Southeast Asian Countries. Helicobacter pylori infection is the most common cause. Given this data, food industries are interested in producing foods to target this group population.
The underlying factors in atopic sensitization include aberrant barrier function of the skin epithelium and the gut mucosa, genetic susceptibility, and dysregulation of antigen-specific immunoglobulin (Ig)E production. Understanding this mechanism, Food Research Lab's FRL team of scientists research various functional food and beverages-based strategies to induce desensitization.

Offering therapeutics support and research-based technical solutions for gastritis

Co-creation from stakeholders and community input: Stop the guesswork our prototype concepts come from science/evidence-based research conducted by our researchers, sensory research from panelists, competitors and product market research, and inputs from consumers through focus groups, interviews, regional-focused consumer journey mapping, and many more. Get information that allows you to make crystal clear decisions.
Ingredient Focus: We build our prototype with the use of real, clean, fresh and authentic ingredients (such as free from an allergen, no pesticide/chemicals/toxins, non-GMO, organic, vegetarian, gluten-free, and minimally processed) without compromising on sensory appeal.
Clean Label: No complex labelling disgusting ingredients in the formulation. We offer clean labelling with maximum transparency around any health claims by replacing fewer desirable ingredients with label-friendly ingredients.
Sensory and Shelf Life: Our prototype meets your sensory within the sphere of physical and scientific possibility by using a unique combination of ingredients without negatively affecting their colour, taste, texture and shelf life.
Regulatory: A prototype that meets the regulatory requirement that governs food processing, including those established by the local and international regulations (e.g., FDA and EU regulations )
Science-Based Nutrition:An evidence-based prototype is developed that targets consumer needs. Studies suggest that inflammation in gastritis is associated with a pro-inflammatory diet consisting of ultra-processed and fried food, sweets, desserts and refined grains. On the contrary, systemic inflammation can be addressed by consuming food high in antioxidants, vitamin C, flavonoids and fruits and vegetables. Such food also balances the immune system. Considering this, our formulation scientists develop products based on research that attenuate inflammation of the gastric mucosa. Examples include pure resveratrol, a mixture of flavonoids in tablets, apigenin and EGCG, curcuminoids in capsules, soy-drink powder, pure EGCG caffeine, apple pomace diet, red wine pomace, apple polyphenols extract in drinking water, sumac as a nutraceutical useful in H.Pylori related gastritis, potato starch Bora valley (Solanum tuberosum L., cv. Bora valley) and many more.

Health Claim: Functional and Health claims as per the regulatory norms (e.g., no added artificial colours or flavours, and low in sugar)

At Food Research Lab's, we formulate food and nutraceuticals for specific gastritis . Food Research Lab's scientific expertise partners to create winning products that meet the above requirements.