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.

Eat good and beat stroke - Guires Food Research Lab

10 Oct

Eat good and beat stroke

by Food Research Lab

in Disease understanding

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Introduction:

An ischemic stroke happens when blood flow to a portion of the brain is cut off or decreased, preventing brain tissue from receiving oxygen and nutrients. Brain cells start to die within minutes. A stroke is a medical emergency that must be treated as soon as possible. It may be more difficult to obtain all of the nutrients you require after a stroke. A healthy diet can enhance your health and lower your chances of having another stroke.

After a stroke, eating healthy is critical to rehabilitation. Choosing healthy foods can help control blood pressure and body weight, reduce the risk of another stroke, and may help with the demands of stroke therapy and other daily activities.

Food application:

Every day, eat a variety of healthful meals from various varieties and colours of vegetables, as well as legumes beans, Fruit, grain (cereal) meals that are largely wholegrain and high in fibre. Fish, eggs, tofu, nuts, seeds, lentils, and beans are all good sources of lean meats and poultry. Milk, yoghurt, cheese, and their low-fat variants. Drink plenty of water as well. Limit your consumption of foods high in saturated fat, salt, and sugar. These are a few suggestions of foods to eat as per the USDA Guidelines. Saturated fat boosts cholesterol, which increases a person’s risk of stroke. The National Library of Medicine suggests that you consume no more than 10 per cent of your daily calories from saturated fat.

Conclusion:

A diet rich in vegetables and fruits and low in salt is recommended. This reduces fatty deposits in the arteries, which can create blockages, as well as the risk of burst vessels that high blood pressure brings. Blood pressure, blood sugar, and cholesterol levels should be examined on a regular basis, and any related problems should be addressed in collaboration with a healthcare provider. It is equally crucial to recognise stroke’s early warning signals in order to avoid disability or death. It is advised to exercise to prevent stroke with proper diet plans.