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.

Freezing Of Food - Guires Food Research Lab

06 Aug

Freezing Of Food

by Food Research Lab

in What Science Can Do

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Freezing Of Food

Freezing is the process of preserving food and beverages by applying and maintaining a freezing temperature (4°C to 40°C). It works because most of the water in the food tissue is converted from a liquid to a solid form. This change in water’s physical state slows enzyme function and halts microbial development, which is the source of food rotting, preserving food. Many foods may be frozen for up to a year without losing their size, shape, texture, colour, or flavour.

Process of rapid freezing

The temperatures employed in the fast freezing procedure vary between 32 and 40 degrees Celsius. It quickly freezes food, resulting in fine crystals, and it takes to freeze soon is much less than it takes to freeze slowly. Large amounts of food may be frozen in a short amount of time using rapid freezing. Shallow temperatures for freezing and retaining frozen items increase the cost. Still, it is desired for many products due to palatability and nutritional content preservation.

Freezing is the process of preserving food by applying and maintaining a freezing temperature (4°C to 40°C). It works because most of the water in the food tissue is converted from a liquid to a solid form. This change in water’s physical state slows enzyme function and halts microbial development, which is the source of food rotting, preserving food. Many foods may be frozen for up to a year without losing their size, shape, texture, colour, or flavour. Blanching is done in a water bath or a steam chamber at temperatures near 100 °C or 212 °F for two to five minutes. Because steam blanchers utilize so little water, great caution must be exercised to ensure that the product is evenly exposed to the steam. Leafy vegetables are tough to steam blanch because they cluster together.