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.

Most Common Food Allergies - Guires Food Research Lab

06 Aug

Most Common Food Allergies

by Food Research Lab

in Consumer & Market Research

Comments

Cow’s milk allergies are most shared in babies and young children, especially if they have been exposed to cow’s milk protein before the age of six months. It’s one of the most prevalent paediatric allergies, affecting 2–3% of infants and toddlers. A tree nut allergy is known as an allergy to certain nuts and seeds found in trees. The second most prevalent cause of food allergy in children is an egg allergy. However, by the age of 16, 68 percent of children who are allergic to eggs will have outgrown their allergy.

An allergy due to shellfish is triggered by your body attacking proteins found in the crab and mollusk families of fish, which are sometimes referred to as shellfish. Soy allergies affect approximately 0.4 percent of children and are most common in newborns and children under the age of three.

Fish allergies are rather prevalent, affecting up to 2% of individuals.

Unlike other allergies, fish allergies are widespread later in life, with 40% of people developing the allergy as an adult.

Some less common food allergies include:

Linseed
Sesame seed
Peach
Banana
Avocado
Kiwi fruit
Passion fruit
Celery
Garlic
Mustard seeds
Aniseed
Chamomile

Food Research Lab is a pilot R&D contract Lab for Food, Beverages & Nutraceuticals; with our diverse background and expertise, we blend culinary and scientific & technology expertise to drive food forward. We formulate products that removes the allergens present in food andensure that guidelines are met properly.