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 safety issue - Guires Food Research Lab

08 Aug

Food safety issue

by Food Research Lab

in Guidelines

Comments

Food is highly susceptible to spoilage and food safety is a prime concern for the same reason. It has been noticed that there are lots of issues dealing with food safety right from raw material handling, food processing, shipping of raw, semi-processed or processed foods. Right from insect attack to microbial spoilage, from moisture to adulterants, issues are innumerable. There are various critical points leading to these issues which are known as CCP (Critical Control Points). The issues occur in the following area in a food processing unit:

Food processing area: Food can get contaminated by dust, dirt, grease, metal, plastics etc. if not handled properly and hygienically. Food utensils, processing machines and the surroundings of the area including floors, walls, windows, can also contribute to contamination.
Issues can arise during storage of unprocessed, semi-processed and processed foods. Contamination due to dust because of long storage periods, insect and ant infestation and pests like rats.
Personnel Hygiene: Employees with cough, cold and dirty handling of food can create food issues. A healthy employee is of highest importance.
Transportation issues: Improper handling during transportation can lead to damage and breakage of food packages leading to food issues.