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.

Healthy Diet - Guires Food Research Lab

08 Aug

Healthy Diet

by Food Research Lab

in What Science Can Do

Comments

For adults, a healthy diet should contain the following

Fruit, vegetables, legumes (such as lentils and beans), nuts, and whole grains are all good sources of fibre (e.g. unprocessed maize, millet, oats, wheat and brown rice).
A minimum of 400 g (five pieces) of fruits and vegetables each day, omitting potatoes, sweet potatoes, cassava, and other starchy roots.
Less than 10% of total energy intake from free sugars, corresponding to 50 g (or approximately 12 level teaspoons) for a healthy body weight eating roughly 2000 calories per day, but ideally less than 5% of total energy intake for extra health advantages. Sugars added to foods or drinks by the manufacturer, chef, or customer and sugars naturally found in honey, syrups, fruit juices, and fruit juice concentrates are all considered free sugars.
Per day, consume less than 5 g of salt (equal to roughly one teaspoon). Iodized salt should be used.
Fats account for less than 30% of overall calorie consumption. Unsaturated fats (found in fish, avocado, and nuts, as well as sunflower, soybean, canola, and olive oils) are preferable to saturated fats (found in fatty meat, butter, palm and coconut oil, cream, cheese, ghee, and lard) and trans-fats of all kinds (found in baked and fried foods, as well as pre-packaged snacks and foods like frozen pizza, pies, cookies) (found in meat and dairy foods from ruminant animals, such as cows, sheep, goats and camels).
Saturated fat consumption should be kept to less than 10% of total energy intake, while trans fat intake should be less than 1% of total calorie intake. Industrially manufactured trans-fats, in particular, are not part of a healthy diet and should be avoided.

Food Research Lab has worked with hundreds of restaurant owners and hotels in increasing their customer base and loyalty by developing successful food product recipes and innovative menu ideas.