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 (FRL) 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.

FOAM-MAT Drying

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FOAM-MAT Drying

INTRODUCTION

The primary objective of food dehydration is to reduce microbial activity and product deterioration for extended shelf life.
In addition to preservation, the reduced weight and bulk of dried products decrease packaging, handling, and transportation costs
The terms dried and dehydrated are not synonymous. The US Department of Agriculture lists dehydrated foods as those with no more than 2.5% water (dry basis)
Other food dehydration forms include freeze drying, spray drying, microwave drying, vacuum drying, sun drying, and solar drying [1].

FOAM-MAT Drying Processing Technique

In the process of foam mat drying,

Liquid foods are whipped into stable foams and then air-dried. Dried.
The foams must maintain stability and preserve their characteristic properties during warm air drying.
Open construction to make drying and de-traying more quickly .

FOAM Formation

A thin liquid film layer called the lamellar phase separates the two phases of foam (the scattered and continuous phases, the thin wall of a bubble). According to Eisner et al. (2007), foam in food and beverages is a complicated system of gas, liquids, solids, and surfactants.
The process of creating foam is essential. Several parameters, such as the quantity, size, and distribution of bubbles, will affect the texture of the foam; uniformly dispersed little bubbles further produce softer foams.
The foams’ high interfacial energy makes them thermodynamically unstable. The instability can be divided into two categories: (1) unstable or transitory foams, which have lifetimes of a few seconds, and (2) metastable foams, which have lifetimes of many hours to several days [2].

Most Common Additives/ Gums / Hydrocolloids

Egg albumen foams/gels

Foam ability and foam stability are one of the most important functionalities of egg albumen. However, the use of commercially available egg albumin for foaming poses a few disadvantages, such as limited pH and ionic strength variety for the adequate performance
According to Kampf et al. (2003), prolonged increasing whipping time increases the number of small bubbles and decreases the number of larger bubbles without much effect on their sizes. The whipping time affects the consistency of the foam or its mechanical strength.

Methylcellulose in foam-mat drying, Methylcellulose origin and food uses

Cellulose molecules can combine to form fibrous crystalline bundles that are highly insoluble and impermeable to water.
MC’s heat-gelling ability makes it possible to eliminate pre-frying from the manufacturing process of battered foods.
Temperature and pH do not significantly affect the water retention of powdered cellulose.

Gum Arabic in foam-mat drying

Gum Arabic is also known as gum acacia. Gum Arabic also contains small amounts of protein, an important part of the structure. For example, a combination of Arabic gum and other gums, such as (tragacanth gum) at a specific ratio, can produce a thin emulsion with minimum viscosity of high quality, shelf and stability [3].