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.

Features and Cold-Press Oil's Potential as an Antioxidant

08 Aug

Characteristics and Antioxidant Potential Of Cold-Presses Oils

by Food Research Lab

in What Science Can Do

Comments

Cold-pressed oils are continuously gaining in popularity among consumers. The number of bioactive compounds recovered during the pressing process gives cold-pressed oils an advantage over refined oils. Antioxidants including tocopherols, polyphenols, and squalene, for example, have been shown to slow lipid oxidation. The efficiency of antioxidants is especially important for cold-pressed oils rich in polyunsaturated fatty acids (PUFAs), because PUFAs’ high susceptibility to oxidation increases the danger of oil deterioration and, as a result, negative health impacts when consumed. Oil oxidation mechanisms and rates have been demonstrated to be regulated by antioxidant polarity, structure, concentration, and mutual ratios, in addition to the fatty acid profile. Individual antioxidants’ contributions to the oxidative stability of cold-pressed oil are influenced by the oil’s PUFA ratio as well as the pro/antioxidant makeup.

Fig.1. Benefits of Cold pressed Oils (Sellebrate.com)

On the food market, there are cold-pressed oils with different proportions of PUFAs and various compositions of antioxidantsThese oils, on the other hand, are prone to autoxidation, resulting in the accumulation of potentially harmful lipid oxidative degradation products. Many ways have been presented so far to slow the rate of lipid oxidation in edible oils. These include antioxidant fortification, changing oil manufacturing technology, and combining highly unsaturated oils with a less unsaturated fatty acid oil, among others.

The antioxidant activity of various types of antioxidants is a complex phenomenon that is influenced not only by the antioxidant’s structure but also by its concentration. Tocopherols exhibit the phenomenon, but other antioxidants such as phytosterols, polyphenols, and flavonoids exhibit it as well, and all of them may interact and influence the oil’s oxidative stability.