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.

Defects of Low Carb Diets - Guires Food Research Lab

08 Aug

Defects of Low Carb Diets

by Food Research Lab

in What Science Can Do

Comments

According to a major study, a low carbohydrate diet increases the risk of early death and mortality from various chronic diseases. As a result, scientists advise dieters to stay away from low-carb diets.

According to the latest estimates, up to 45 million individuals in the United States go on a diet each year.

Individuals in the United States are also spending approximately $33 billion on weight-loss products each year.

There are several diets available to two-thirds of the population who are overweight or obese. The fads are numerous, ranging from low-fat to high-fat, keto diets to intermittent fasting — but what are the repercussions for our health?

Why should low-carb diets be avoided?

Overall, individuals who ingested the fewest carbohydrates were 32 per cent more likely to die prematurely from any cause, according to the study based on survey data. This was in comparison to those who consumed the most carbohydrates.

Low-carbohydrate eaters were also 51% more likely to die of coronary heart disease, 50% more likely to die of cerebrovascular illness, and 35% more likely to die of cancer. The most vital links were seen among older, non-obese persons.

Summary

However, Low-carbohydrate diets may help people lose weight, lower blood pressure, and improve blood glucose control in the short term. We have developed low carb rice for one of our clients at the Food Research Lab, focusing on weight loss. So for short term purposes, it produces effective results. Food Research Lab is a global Contract R&D Food, Beverages & Nutraceutical Lab providing solutions to Food, Beverages and Nutraceuticals (F, B&N) industries worldwide.