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.

Food Additives & Processing Aids in Breadmaking

08 Aug

Food Additives and Processing Aids Used In Breadmaking

by Food Research Lab

in What Science Can Do

Comments

Oxidants/reductants, emulsifiers, hydrocolloids and preservatives are the four basic types of additives used in breadmaking. Maximum dosages allowed can vary depending on the use and from nation to country, therefore it’s always a good idea to check local laws. Usually, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) of the Codex Alimentarius, the Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA) are taken as guides. All approved food additives are assigned E-numbers by the International Numbering System, which was founded by the European Union, and these are used in many countries to aid identification.

Fig.1. Gluten-free bread

Enzymes, often known as biocatalysts, are proteins with unique characteristics. They can catalyse chemical processes with low energy requirements without being consumed by the reactions, and the resulting impacts change the environment’s structure and/or physicochemical qualities. Each enzyme has its own particular substrate on which it operates, allowing for precise process control in the breadmaking process. Because the enzymes utilised are inactive in the finished products after being denatured in the oven, they are classified as “processing aids” and do not need to be listed in the ingredient list on product labels, as required by law in many countries.

Enzymes are an interesting technique for “clean labelling” because they do not need to be labelled as processing aids on food labels in many countries. Some enzymes are now being developed and will most likely be commercially available for use in breadmaking in the near future. Laccase, for example, is an oxidative enzyme that oxidises various phenolic compounds, improving dough stability and strength, speeding up dough formation, and reducing dough stickiness. β-glucanase, for example, hydrolyzes the -glucans found in barley, rye, and oat flours, improving microstructure, volume, texture, shelf life, and taste in breads made with these composite flours.