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.

Pasteurization - Guires Food Research Lab

06 Aug

Pasteurization

by Food Research Lab

in What Science Can Do

Comments

Pasteurization is a heat-treatment method for killing harmful bacteria in foods and drinks. It was named after Louis Pasteur, a French chemist who discovered in the 1860s that heating wine and beer to around 57 °C (135 °F) for a few minutes might prevent aberrant fermentation. Pasteurization of milk, which is usually used in various countries, including the United States, necessitates maintaining temperatures of around 63 °C (145 °F) for 30 minutes or heating to an upper temperature, 72 °C or 162 °F, and holding for 15 seconds (and yet higher temperatures for shorter periods).

In food processing, freezing is a technique of preserving food by reducing the temperature to prevent the growth of microorganisms. The procedure has been employed in cold climates for centuries, and a patent for freezing food by submerging in an ice and salt brine was obtained in the United Kingdom as early as 1842.

The timeframes and temperatures are those proven to be necessary to kill Mycobacterium TB and other disease-causing bacteria present in milk that are more heat-resistant and do not generate spores. The treatment also kills most spoilage-causing microbes, extending food storage duration.

The percentage of various solid meals entails a modest heat treatment depending on the product. The use of modest quantities of beta or gamma rays to foods to extend their storage duration is radiation pasteurization.