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.

Carbonation Of Beverages And Associated Fizziness

02 Aug

Carbonation Of Beverages And Associated Fizziness

by Food Research Lab

in What Science Can Do

Comments

Carbon dioxide is colourless and odourless, and it’s hardly much to write home about on its own. The carbonic acid produced during the carbonation process, on the other hand, is what gives you that fabulous fizz and tingling sensation. The fizzier your drink is, the colder it is and sealed the tighter. Water can withstand around 8 grammes of carbon dioxide per litre. As a result, if there is too much carbon dioxide in the water, it will stay there until the pressure is removed, the carbon dioxide leaves and the beverage flattens. Carbonation can also happen in nature. Carbonation can also be mass-produced artificially by which carbon dioxide is poured into the liquid at high pressure. To keep the carbonation within, the container is then shut. Carbonated water (water with dissolved carbon dioxide), a sweetener, and natural or artificial flavouring are common ingredients in sodas and other carbonated soft drinks.

Water that has been infused with carbon dioxide gas under pressure is known as carbonated water. Sparkling water hydrates equally as much as calm water. Natural carbonation is present in sparkling water, and its bubbles are created by naturally occurring carbonation in spring or healthy. The alteration between the two is that soda water is not naturally carbonated, and when soda water is infused with minerals, it gets carbonated. Food Research Lab can help food businesses develop beverage and healthy drink products and launch them in the market.