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.

Regulations for Fortification of Bakery Products

06 Aug

Bakery Products & Fortification, Regulations for Fortification

by Food Research Lab

in What Science Can Do

Comments

Scientific verification of the bioavailability of micronutrients in the body is required for a food to be fortified for the public. There are specific conditions needed for food fortification.

By the Indian government Heme, iron should not be utilized wherever the iron is present, according to the FSSAI.In any form, it is employed as a nutritional source in food items. The following is according to the FSSAI:

Salt, Milk Atta, Maida, Oil, and Raw Rice are examples of food products that can be fortified.

Bakery foods include cakes, pastries, bread, biscuits, and other baked goods containing a considerable quantity of wheat flour and maida, blended with other ingredients and heat processed to eliminate moisture, giving the baked goods their correct shape and texture. Due to the low cost and traditional baking techniques, 60% of bakery products are sold in the unorganized sector.

The following are some of the general obligations that food makers must meet when fortifying food ingredients:

1. Performing quality assurance and submitting documentation of the procedures completed.

2. A certificate from a laboratory stating that the fortified food complies with the rules.

3. Keeping accurate records of the fortifiers and the production process.

4. Adequate monitoring measures at all stages of the process.

5. Fortificants and fortified foods are subjected to random testing.

6. Technical equipment and procedures are audited regularly.

7. Adherence to the FSSAI’s excellent manufacturing practices.

8. The purity standards for fortifiers are referred to.