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.

The relevance of selecting the best in vitro test for antifungal screening of essential oils is sometimes overlooked. The minimal inhibitory concentration is usually determined using in vitro diffusion experiments. However, these data are mainly of interest when the essential oils are intended to be used as volatiles in the food packaging atmosphere. Data from both the in vitro diffusion and dilution experiments can be used for essential oil spray applications. The volatile behaviour of sprays, as well as the effect of touch, are essential considerations. If essential oils are to be used in a food matrix, such as bread dough, an in vitro dilution screening assay is required to predict antifungal activity when dispersed in a medium, ideally with adjusted pH, aw, media composition, and incubation temperature.

Impact Of Selected Chemical Charactersitics Of Cold-Pressed Oils

Interesting News August 08, 2022

One of the most essential parameters used to measure oil quality is oxidative stability, which determines the oil’s resistance to oxidation. Unsaturated fatty acids oxidise during storage or heat treatment, causing their quality to deteriorate. Oils high in polyunsaturated fatty acids, particularly linolenic acid, are particularly susceptible to oxidation. Oils obtained by cold pressed technology in addition to triacylglycerides also contained lipid-accompanying compounds. As a result, its stability is determined not only by the composition of fatty acids, but also by the presence of antioxidants, primary and secondary oxidation products, metals, and other pollutants that may speed up or slow down the oxidation process.(1)

Thermal techniques can also be used to determine the oxidative stability of oil. Pressure differential scanning calorimetry (PDSC) is a good method for assessing the oxidative stability of vegetable oils in an accelerated mode; results are acquired faster due to the high temperature and pressure used. The fact that oil oxidation is an exothermic process is used in the PDSC approach. A reference sample is compared to the heat emitted during the oxidation of an oil sample. The difference in generated heat is graphed over time, from which the determined start time and maximal oxidation duration can be calculated. Both metrics are used to describe the oxidation of oil, although they relate to different stages of the oxidation process.

The products formed in the oxidation process have an ad-verse effect on the human body; therefore, proper assessment of the oxidative stability is a decisive step in the safety assessment of oil. The methods for determining the oxidative stability of oils are numerous.