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.

What are Antioxidants Rich Foods? - Guires Food Research Lab

08 Aug

What are Antioxidants Rich Foods?

by Food Research Lab

in Healthy Diet

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Antioxidants are compounds that may help delay or even prevent cell damage in the body. Antioxidants may help protect the body from oxidative stress caused by potentially hazardous free radicals, which are unstable atoms, when consumed in excessive amounts. Oxidative stress occurs when free radicals accumulate in a person’s blood. Oxidative stress has been linked to an increased risk of cancer, heart disease, and a variety of other chronic illnesses and health issues.

Fig.1. Evolution of Food Antioxidants (ScienceDirect.com)

Antioxidants are included in a variety of healthy foods. If a person eats some or all of these items on a regular basis, their antioxidant levels may rise, potentially reducing the damage caused by oxidative stress, according to physicians. Antioxidants are found in certain foods and may neutralise free radicals, preventing part of the damage they cause. Antioxidants, vitamins A, C, and E, as well as the minerals copper, zinc, and selenium, are among them. Other food molecules, such as phytochemicals in plants, are thought to have stronger antioxidant properties than vitamins and minerals. Non-nutrient antioxidants, which comprise phytochemicals, are referred to as non-nutrient antioxidants.

Antioxidant-rich foods may lower the risk of a variety of diseases. Antioxidants scavenge free radicals from bodily cells, preventing or reducing oxidative damage. Antioxidants’ protective effects are still being researched all around the world. Men who consume a lot of the antioxidant lycopene, for example, may be less prone to get prostate cancer than other men. Antioxidants are abundant in plant foods. Fruits and vegetables, as well as other foods such as nuts, wholegrains, and some meats, poultry, and fish, are high in them.