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.

Advantages Of Processing Food - Guires Food Research Lab

06 Aug

Advantages Of Processing Food

by Food Research Lab

in What Science Can Do

Comments

It Makes Meals More Palatable

Wheat and corn are examples of grain crops that are not edible in their natural state. Milling and grinding procedures turn them into flour, making bread, cereals, pasta, and other edible grain-based goods. Depending on the extent of processing, there are three varieties of flour; wherever possible, pick wholegrain. In our ‘Gain on grain’ infographic, you can discover more about the path of grain to bread.

Safety, long-term storage, and preservation

By removing hazardous microbes, processing improves or even guaranteed food safety. Pasteurization, airtight packing, and preservatives are the most common ways.

Quality of nutrition

Food processing can influence the nutritional quality of foods in two ways: it can improve it by introducing components that were previously unavailable, such as vitamin D (‘fortification’), or it can reduce it by lowering fat, salt, or sugar. It can also reduce some fibre, vitamins, and minerals due to excessive refining, heating, or freezing.

Convenience

Processing and packaging technologies help to meet modern-day time restrictions by delivering a variety of quick-to-prepare foods such as ready meals, packaged salads, sliced and canned fruits and vegetables that may be consumed “on the go.”

Price

Food processing has the potential to reduce food costs. Frozen vegetables, for example, offer a similar nutritional value to fresh vegetables but cost less because they’ve already been cooked, don’t contain inedible bits, can be purchased non-quantity, and last longer. In this approach, food processing extends the product’s shelf life and reduces waste, lowering the overall cost of food production.