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.

Hypovolemia - Guires Food Research Lab

08 Aug

Hypovolemia

by Food Research Lab

in What Science Can Do

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Hypovolemia, also known as volume depletion or volume contraction, is a state of abnormally low extracellular fluid in the body. This could be caused to a loss of salt and water, or a reduction in blood volume. Hypovolemia refers to the loss of extracellular fluid and should not be confused with dehydration.

Hypovolemia can be caused by a number of factors, but they can be divided into two groups: those that are linked to renal function and those that aren’t. As the amount of fluid lost rises, the signs and symptoms of hypovolemia worsen. Headache, weariness, weakness, dizziness, or thirst may occur immediately or shortly after modest fluid loss. Hypovolemia that goes untreated, or high and rapid volume loss, can lead to hypovolemic shock. Increased heart rate, low blood pressure, pale or chilly skin, and altered mental status are all signs and symptoms of hypovolemic shock. When these symptoms appear, prompt action should be taken to recover the volume that has been lost.

Fig.1. Hypovolemic Shock (Histopathology. guru)

The body’s baroreceptors detect a decrease in circulating fluid and send signals to the brain, causing the sympathetic response to increase. This sympathetic response causes adrenaline and norepinephrine to be released, causing peripheral vasoconstriction to save circulating fluids for essential organs. Cold extremities, higher heart rate, and increased cardiac output are all symptoms of peripheral vasoconstriction. The kidneys will eventually receive less blood, resulting in decreased urine output.