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 Shelf Life and Its importance For Consumers

06 Aug

Food Shelf Life and Its importance For Consumers

by Food Research Lab

in Consumer & Market Research

Comments

The shelf-life of a food is the amount of time it can be stored under specified storage circumstances while retaining its optimum safety and quality. A food’s shelf life begins when it is made and is affected by a variety of factors such as its manufacturing method, type of packaging, storage conditions, and ingredients.

A food label’s shelf-life is often specified by either a best-before date or a use-by date.

A best-before date indicates how long a meal can be fairly expected to retain its greatest qualities, such as flavour. Canned, dry, and frozen foods are examples of foods with best before dates.

A use-by date is the amount of time that a food can be reasonably expected to be safe to consume if held under specified storage conditions. As a result, consuming certain goods after the use-by date may pose a risk of food poisoning. Chilled dairy foodstuffs, cooked meats, and prepared salads are examples of foods with use-by dates.

The goal of shelf-life is to assist consumers in making safe and educated food choices. Food shelf-life should be deemed valid only if the product is purchased intact and undamaged. Consumers should always observe the manufacturer’s storage recommendations, particularly the temperature and use of the product after opening. It is also suggested that people evaluate shelf-life information while purchasing foods in order to reduce food waste. Unlike items with use-by dates, many foods with best-before dates are safe to eat long after the date has past.