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 (FRL) 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.

Dietary Antioxidants and Health Promotion

06 Aug

Dietary Antioxidants and Health Promotion

by Food Research Lab

in What Science Can Do

Comments

Certain foods include antioxidants, which may help to reduce some of the damage caused by free radicals by neutralising them. These include antioxidants, vitamins A, C, and E, as well as the minerals copper, zinc, and selenium.

Other dietary food molecules, such as phytochemicals found in plants, are thought to have stronger antioxidant properties than vitamins or minerals. These are known as non-nutrient antioxidants, and they include phytochemicals (such as lycopenes in tomatoes and anthocyanins found in cranberries).

A high-antioxidant diet may subordinate the risk of a variety of ailments (including heart disease and certain cancers). Antioxidants scavenge free radicals from bodily cells and prevent or minimise oxidative damage.

Food Research Lab has developed many food products for our clients who ask for anti-oxidant rich fod products. Anti-oxidants in food adds great weightage to the nutritional quality of the food or beverage product which contributes vastly to the product’s success.

Antioxidants’ protective impact is still being explored all over the world. For eg; men who eat a lot of the antioxidant lycopene (found in tomatoes) may be less likely to get prostate cancer than other men.

Lutein, which is found in spinach and maize, has been linked to a decreased incidence of age-related eye lens degeneration and accompanying vision loss in the elderly.

Flavonoids are thought to play a role in the low prevalence of heart disease.