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.

Bakery product Development: Hydrocolloids and Salt Alternative

08 Aug

Hydrocolloids and Salt Substitutes In Bakery Product Development

by Food Research Lab

in What Science Can Do

Comments

Food hydrocolloids (or gums) are high-molecular weight hydrophilic biopolymers used as functional ingredients in the food industry. All polysaccharides taken from plant, seaweed, and microbial sources, as well as gums derived from plant exudates, and modified biopolymers created by chemical treatment of cellulose, are referred to as hydrocolloids.

Hydrocolloids have been widely employed as additives in food technology to adjust the rheology and texture of aqueous suspensions, improve food texture, slow down starch retrogradation, and increase moisture retention, extend the overall quality of the product in time, and as gluten-substitutes in the formulation of gluten-free breads since gums act as polymeric substances mimicking the viscoelastic properties of gluten in bread dough. These polysaccharides are also used in food production as processing aids providing dietary ﬁbers or imparting speciﬁc functional properties to products.

Fig.1. the use of selected hydrocolloids and salt substitutes on shelf life of bakery products (ScienceDirect.com)

Bakery products are the most important engineered foods consumed by a large population. In the bakery, additives are used to help with processing, compensate for variances in raw materials, provide consistent quality, and maintain freshness and culinary characteristics. Hydrocolloids are becoming increasingly important as breadmaking improvers in the baking industry. They are widely used in baked goods to enhance dough handling properties, overall quality of fresh products, and to extend shelf-life of stored goods.