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.

Functional Foods for Diseases - Guires Food Research Lab

06 Aug

Functional Foods for Diseases

by Food Research Lab

in What Science Can Do

Comments

The idea that meals can not only supply basic sustenance but also prevent diseases and promote good health and lifespan is gaining traction. Foods for illness prevention and health promotion have been referred to by a variety of terms. The US Foundation for Innovation in Medicine coined the word Nutraceuticals in 1989 to describe “any chemical that is a food or a component of a food that delivers medical or health advantages, including disease prevention and treatment.”The idea that meals can not only supply basic sustenance but also prevent diseases and promote good health and lifespan is gaining traction. Foods for illness prevention and health promotion have been referred to by a variety of terms. The US Foundation for Innovation in Medicine coined the word Nutraceuticals in 1989 to describe “any chemical that is a food or a component of a food that delivers medical or health advantages, including disease prevention and treatment.”

The contradicting results of the apparent protective effects of nutrients when consumed as part of a whole food diet against the lack of effectiveness of single nutrient supplementation in studies has led to a focus on whole foods as a CVD prevention strategy. People who eat a lot of plant-based meals, such as fruits and vegetables, or who eat a lot of seafood have a lower risk of cardiovascular disease and some types of cancer. Manufacturers, consumers, and health professionals have indicated strong interest in functional foods and nutraceuticals as a result of these discoveries.

Functional foods are foods that contain physiologically active components from either plant or animal sources and are promoted with the promise that they can lower heart disease risk by focusing on proven risk factors such as blood cholesterol, diabetes, and hypertension. The cardioprotective effects of functional meals are thought to be due to lipid reduction, antioxidant effects, and/or lower homocysteine levels.

Food Research Lab can be your nutraceutical/functional food product development and scale-up partner, starting from the primary feasibility testing of your initial concept to the finished product in your hands.

We combine a unique range of health components and functional incorporating technologies with well-equipped formulation laboratories managed by technical teams with excellent scientific knowledge.