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.

Commonly Used RTC Foods - Guires Food Research Lab

06 Aug

Commonly Used RTC Foods

by Food Research Lab

in Consumer & Market Research

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Noodles are a sort of unleavened dough that is rolled flat and sliced into long strips or threads before being stretched or extruded. Noodles can be kept in the refrigerator for a short period of time or dried and stored for later use.

Noodles are often cooked in boiling water with the addition of cooking oil or salt. They’re also frequently deep-fried or pan-fried. Sauces can be added to noodle dishes, or noodles can be added to soups. Each type of a vast variety of noodles has its own material composition and geocultural origin. Noodles are an important part of many cultures’ diets.

Pasta is a type of pasta that is normally created from an unleavened dough of wheat flour mixed with water or eggs, shaped into sheets or other shapes, and then boiled or baked. Rice flour or legumes like beans or lentils are sometimes substituted for wheat flour to achieve a distinct flavour and texture, or as a gluten-free option. Pasta is a traditional Italian dish.

Pastas are separated into two types: dry and fresh. The majority of dry pasta is made commercially using an extrusion method, although it can also be made at home. Fresh pasta is usually made by hand, though it can also be done with the use of modest equipment.

The oat, sometimes known as the common oat, is a cereal grain produced for its seed, which bears the same name. Oats are grains gathered from the cereal plant Avena Sativa and processed for use in animal feed, skin care, and food. Oats are milled, steamed, cooked, and cooled in a kiln before being used in cooking, which brings out the flavour. To make flakes, oatmeal, or flour, the oats are rolled, chopped, or ground.

Corn flakes, often known as cornflakes, are a breakfast cereal created by toasting corn flakes (maize).

The biggest distinction between fresh and frozen chicken is the length of time they may be stored. Fresh chicken should be kept in the refrigerator for no longer than two days before eating, however frozen chicken can be kept in the freezer for months. Fresh chicken can also be frozen at home for longer storage, although as previously said, this may cause the chicken flesh to lose a considerable quantity of nutrients.

If you want to eat the chicken the same day you buy it, fresh chicken may be more handy because you won’t have to thaw it. If you don’t know when you’ll eat it or don’t plan on making numerous excursions to the grocery, frozen chicken is the better option.