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.

Canning Preservation Technique - Guires Food Research Lab

06 Aug

Canning Preservation Technique

by Food Research Lab

in What Science Can Do

Comments

Canning is a process of preserving food from deterioration by keeping it in hermetically sealed vessels subsequently sterilized with heat.

Filling cans is done automatically by machines; cans are filled with solid contents and, in many cases, a matching liquid (brine or syrup) to replace as much air as possible in the can. The filled cans are then conveyed through a hot-water or steam bath in an exhaust box. The heat expands the food and forces out the residual air, resulting in a partial vacuum within the container after sealing, heat sterilizing, and chilling. Certain items are vacuum-packed, which involves specially developed vacuum-can sealing devices manually exhausting the cans.

The cans are immediately closed and sealed when used up; a machine inserts the cover on the can, the curl on the can cover, and the flange on the can body rolled into place and then flattened together. To ensure an airtight seal, the thin coating of the sealing compound initially contained in the rim of the cover is spread between the metal layers. The sealed cans are next sterilized, which means they are heated to high enough temperatures for a long enough period to kill any remaining bacteria in the food. High-pressure steam kettles, or cookers, heat the food at temperatures typically about 240° F (116° C). The cans are then allowed to cool.