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.

Food preservation technologies are currently facing important challenges at extending the shelf-life of perishable food products that help to meet the daily nutrient requirement demand. Furthermore, food preservation has progressed beyond simple preservation; modern procedures are aimed at achieving two additional goals: the appropriateness of the technologies utilised and the creation of ecologically friendly goods with no adverse health effects. They’re also on the lookout for extra nutritional benefits. The employment of edible films and coatings is one of these preservation methods.

Edible Films and Coating

Interesting News August 08, 2022

Food preservation technologies are currently facing important challenges at extending the shelf-life of perishable food products that help to meet the daily nutrient requirement demand. Furthermore, food preservation has progressed beyond simple preservation; modern procedures are aimed at achieving two additional goals: the appropriateness of the technologies utilized and the creation of ecologically friendly goods with no adverse health effects. They’re also on the lookout for extra nutritional benefits. The employment of edible films and coatings is one of these preservation methods.(1)

Any substance with a thickness of less than 0.3 mm that is formed from a combination of biopolymers and other additives dispersed in aqueous media is considered an edible film or coating. Some authors use the phrases edible film and coating interchangeably, while others believe there is a distinction due to the inclusion processes into the food product.The edible coating is applied immediately to the food, whereas the edible film is prepared first and then applied to the product. Despite this, rigid matrices with similar properties are created in both circumstances.

Another reason for film coating is to make the product more stable especially if the product contains active ingredients, which are sensitive to humidity, oxygen, or light. This is to prevent chemical reactions of the active ingredients, which could affect the properties of these ingredients. Delayed release by enteric-coated film coating is another possibility. Coloured coating helps a user to distinguish various products or dosages, but quite often it is also applied for appearance. This can promote a positive feeling and recognition value for a medication or dietary supplement by brand recognition. Film coated tablets are also more resistant to mechanical influences than the uncoated tablets. The end consumer recognises the product as a premium product, associating it with consistent high quality. Another advantage is a certain protection against product counterfeiting by the additional film coating, since complex coating technology requires extensive technical know-how. For soft gel capsules, an enteric coating can eliminate the ‘burping’ problem, which can be a side effect for people with sensitive stomach. These are all ways to promote long-term loyalty in the end consumer.