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.

Challenges of present and applications of food engineering

Food engineering- Current challenges and its applications

28 Dec

Challenges of the present and applications of food engineering

by Food Research Lab

in Industries, New Food Product Development

Comments

Brief:

Food process engineering implicates a range of processes utilized in changing raw agricultural supplies into shelf-stable, easy-to-use, nutritious, and harmless foods.
Despite having many benefits, it has challenges in this current world.
Food research lab explains the current challenges and applications of food process engineering in food industries development.

Introduction

Food engineering is a systematic, academic, and expert field that infers and smears science, engineering, and mathematics principles to food business and operations, including the processing, handling, storage, production, conservation, distribution, control, packaging for new product development in food industries.

Given its belief on food knowledge and broader manufacturing disciplines such as civil, chemical, industrial, electrical, mechanical, and agricultural engineering, food engineering is considered a multidisciplinary and narrow field leads to technological growth in food industries.

Applications of food engineering

Refrigeration and freezing

The principle goal of food refrigeration or potentially freezing is to safeguard food materials’ quality and wellbeing using technological food development. Refrigeration and freezing add to the safeguarding of short-lived nourishments and protect some food quality factors, for example, visual appearance, surface, taste, flavor, and healthful substance. Likewise, frozen food hinders the development of microbes that might hurt customers.

Packaging

Food packaging innovations are utilized to expand the timeframe of realistic usability of items, settle food, and keep the food perfect, ensured, and speaking to the customer. It can be accomplished, for instance, by packaging food in jars always. Since food creation makes a lot of waste, numerous organizations are changing to eco-accommodating bundling to protect the climate and draw in consideration of ecologically cognizant buyers.

A few earth-arranging bundling to incorporate plastics produced using corn or potato, bio-compostable plastic and paper items that deteriorate, and reuse content in food industry companies. Even though changing to eco-accommodating packaging affects the climate, numerous organizations are finding different advantages, for example, decreasing overabundance bundling material, assisting with drawing in and hold clients, and demonstrating that organizations care about the climate.

Energy for food processing

There is a requirement for energy effectiveness and waste warmth recuperation to manage food preparing. The substitution of ordinary energy-serious food measures with innovations like thermodynamic cycles and non-warm warming cycles gives another possibility to decrease energy utilization, diminish creation costs, and improve food creation management.

Heat transfer in food processing

Warmth move is significant in handling pretty much every marketed food item and is imperative to protect the sterile, healthful, and tangible food characteristics. Warmth move strategies incorporate acceptance, convection, and radiation.

These strategies are utilized to make varieties in food’s actual properties when freezing, preparing, or profound broiling items and applying resistant warming or infrared radiation to food. These apparatuses permit food designers to enhance the creation and change of food items.

Food Safety Management Systems

A Food Safety Management System is “a methodical way to deal with controlling sanitation dangers inside a business to guarantee that the food item is protected to consume.

“In a few nations, FSMS is a lawful prerequisite, which obliges all food creation organizations to utilize and keep an FSMS dependent on Hazard Analysis Critical Control Point standards. HACCP is an administration framework that tends to food handling through examining and controlling nature, substance, and actual risks in all phases of the food production network.

Evaporation

Evaporation is utilized to pre-concentrate, increment the vital substance, change the shading, and diminish the water substance of food and fluid items. This cycle is generally observed when preparing milk, starch subordinates, espresso, natural product juices, vegetable glues and thinks, flavours, sauces, sugar, and edible oil. Likewise, vanishing is utilized in food lack of hydration measures from food industrial development.

The reason for drying out is to forestall the development of moulds in food, fabricating when dampness is available. This cycle can be applied to vegetables, organic products, meats, and fish, for instance leads to food product development.

Current challenges:

Manageability

Food designing impacts affect the climate, for example, the emanation of enormous amounts of waste and the contamination of water and air, which should be tended to by food engineers later on the advancement of food creation and preparing activities. Researchers and designers are testing in various manners to improve cycles that reduce contamination, yet these should improve to accomplish an economical food store network.

Food engineers should rethink flow practices and advances to zero in on expanding profitability and proficiency while lessening water and energy utilization and diminishing the measure of waste created.

Population development

Even though food supply extends yearly, there has also been an expansion in hungry individuals. The total populace is required to contact 9-10 billion individuals by 2050, and the issue of hunger stays a need. Food engineers must address land and water shortage to give enough development and food to undernourished individuals. Also, food creation relies upon land and water supply, under pressure as the populace size increments.

A developing tension ashore is driven by extending populations, prompting extensions of croplands; this typically includes the obliteration of woodlands and arable land abuse. Food engineers face the test of finding practical approaches to deliver to adjust to the developing populace.

Human well-being

Food engineers should adjust food innovations and tasks to the new shopper pattern toward utilizing solid and nutritious food. To supply nourishments with these characteristics and support human wellbeing, food engineers should work cooperatively with experts in different spaces, such as medication, natural chemistry, science, and commercialization. Innovations and practices should be created to expand the creation of nourishments that positively affect human wellbeing.

Conclusion:

These are the few applications and challenges in food process engineering faced by the food production industries.

References:

Singh, R. P., & Heldman, D. R. (2001). Introduction to food engineering. Gulf Professional Publishing.
Loncin, M. (2012). Food engineering: principals and selected applications. Elsevier.
Saguy, I. S., Singh, R. P., Johnson, T., Fryer, P. J., & Sastry, S. K. (2013). Challenges facing food engineering. Journal of Food Engineering, 119(2), 332-342.