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.

An ideal hub for manufacturing spray dried products|Food Research Lab(FRL)

03 Oct

Food Research Lab: Pilot Manufacturing for Spray-Dried Products

by Food Research Lab

in Blog, pilot manufacturing

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What is spray drying?

Spray drying has gained attention and is highly employed in the food, pharmaceutical and nutraceutical industries. It is a one-step continuous process that produces powders with uniform particle size and nearly spherical particle shape, resulting in good flowability. It is used as a microencapsulation technique in the food, nutraceutical and pharmaceutical industries that helps preserve the bioactive compounds from temperature variations, light and oxidation, which improves the stability of the finished products. Moreover, spray drying extends shelf life and improves solubility and ease of handling.

To know more about the process of spray drying, check out our insight on spray drying for food product development.

Food Research Lab for pilot manufacturing of spray-dried products

pilot manufacturing

Guires Food Research Lab is a specialized facility that facilitates research and development and pilot manufacturing of spray-dried products. The following section highlights how the Food Research Lab facilitates spray drying in small batches.

Equipment

The Food Research Lab is well-equipped with cutting-edge spray drying technology. This contains a spray drier, which atomises the liquid food product into fine droplets before quickly drying them. Temperature, airflow, and spray nozzle settings can be precisely controlled with the equipment.

Process optimisation

The facility in Guires Food Research Lab allows the adjustment of spray-drying process parameters such as inlet and output temperatures, feed rates, atomisation processes, and airflow rates. This optimisation aids in the achievement of the target product quality while maintaining efficiency and lowering manufacturing costs.

Quality Control Measures

Foor Research Lab has state-of-the-art equipment and an expert team that analyses the quality of spray-dried items. Properties tested for quality include moisture content, particle size distribution, bulk density, and others.

Ingredient Compatibility studies

Since spray drying is an encapsulation technique, there are chances of interaction with other ingredients. The experts in Guires Food Research Lab can study how various ingredients interact during the spray drying process. The study helps them ensure that the finished product is stable and fulfils the safety and quality standards.

Customised spray drying for a wide range of products

Spray drying characteristics such as temperature, humidity, and nozzle design can differ greatly depending on the product category. Guires Food Research Lab’s experience and equipment enable precise manipulation of these parameters to optimise the drying process, resulting in goods of remarkable quality and consistency.

Assistance with Scale-up

Food Research Lab can assist in scaling up the production process to industrial levels once product formulation and process parameters have been optimised on a pilot scale. This involves switching from laboratory-scale to larger industrial equipment.

Facilitates informed decision-making

By producing spray-dried products on a small scale, the Food Research Lab helps various start-ups make informed decisions before the entrepreneur ventures into a large-scale project, thereby making the process more economical.

Conclusion

Guires’ Food Research Lab offers pilot manufacturing services, wherein the products developed a small scale using the latest technology. The experts assist in:

The experts’ knowledge in several fields helps businesses make informed decisions, optimise the processing parameters, scale up, ingredient compatibility for product development, and ensure quality and adherence to regulations [1].

How the Food Research Lab can help

We are a team of food scientists and technologists who keep updated with the latest advances in drying technology that finds its applications in new product development, be it food, pharmaceutical, pet food, herbal or nutraceutical products. We help our clients make feasible and economical decisions about product manufacturing by offering pilot manufacturing services, which help our clients to:

Examine the processes before investing in commercial-scale production,
Assess and validate the equipment and processes,
Manufacture a trial lot of the product and
Provide directions for developing products at an industrial scale.

Moreover, we stringently analyse the products produced at a small scale to ensure that they have desirable sensory profiles and shelf life, guaranteeing the products’ success.

To know the range of products we have helped formulate, check out our case studies.