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.

Functions of Vitamin C in Food - Guires Food Research Lab

08 Aug

Functions of Vitamin C in Food

by Food Research Lab

in What Science Can Do

Comments

Vitamin C, commonly known as ascorbic acid, serves a variety of purposes.

These are some of them:

assisting in the protection of cells and the maintenance of healthy skin, blood vessels, bones, and cartilage
assisting in wound healing
A lack of vitamin C can cause scurvy.
Vitamin C sources that are good
Vitamin C may be found in many fruits and vegetables.

The following are some excellent resources:

peppers
broccoli
potatoes
citrus fruit, such as oranges and orange juice
strawberries
blackcurrants
brussels sprouts

How much is Vitamin C needed?

Adults between the ages of 19 and 64 require 40 milligrammes of vitamin C each day. Your regular diet should provide you with all of the vitamin C you need. Because vitamin C cannot be stored in the body, it must be consumed daily.

Taking a lot of vitamin C (greater than 1,000mg per day) can lead to diarrhoea flatulence, stomach ache diarrhoea. When you stop using vitamin C pills, these symptoms should go away. A diverse and balanced diet should provide you with all of the vitamin C you require. If you use vitamin C pills, don’t overdo it since it might be dangerous. Taking vitamin C supplements in doses of less than 1,000mg per day is unlikely to damage you.