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.

Food Packaging Types - Guires Food Research Lab

06 Aug

Food Packaging Types

by Food Research Lab

in Consumer & Market Research

Comments

Glass – Because it is moisture and heat resistant, glass is an excellent choice for foods with a lengthy shelf life. This permits you to heat treat the product after it’s been filled and it won’t let any air in as long as the seal is secure. Glass is non-reactive with food and can be made translucent to allow viewing of the contents of the package. Glass can also be tinted to prevent light from damaging the product’s quality, as in a brown beer bottle.

Metal-Stainless steel, aluminium, and tinplate are the most common metals used in packaging. Because of the features of food-safe metal, the packaging is heat resistant, long-lasting, and easily recyclable. Metal cans containing acidic foods may corrode, producing changes in the food’s quality, loss of barrier integrity, and, as a result, a reduction in shelf life.

Paper and Cardboard — Compared to metal and glass, paper and cardboard packaging is lightweight and inexpensive. It’s also a substance that’s easily recyclable and compostable. When paper-based packaging comes into contact with moisture or humidity, the barrier integrity is disrupted, making it easier to rip or damage.

Food Grade Plastic – One of the greatest materials for food safety and product quality is food grade plastic packaging. Plastic has good barrier properties, which means that once wrapped, it protects the food from any pollutants. The barrier features of packaging have an impact on a product’s shelf life and prevent it from spoiling or deteriorating in quality, resulting in less food waste going to landfill. Some food-grade plastics can be recycled as well.