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.

Plant-based proteins - Guires Food Research Lab

08 Aug

Plant-based proteins

by Food Research Lab

in What Science Can Do

Comments

There is a large population that likes to follow vegan or vegetarian diet either due to a personal choice, diet, to cure sick people, or religious beliefs. Although they are highly nutritious, the plant-based diet does not provide as much protein as is available from meat and meat products. There are of course some plants that top the ranks the top in terms of protein availability.

Lentils (18 g of Protein/ Cup): Lowering Cholesterol and stabilizing blood sugar
Chickpeas (14 g of Protein/ Cup): Benefits digestion and supports blood sugar control
Nuts ((10 to 12g of Protein/ Cup): Aids in weightloss and reduces inflammation

Quinoa (8g of Protein/ Cup): Good for celiac patients as it is gluten-free.
Black Beans (10g of Protein/ Cup): Managing diabetes and preventing cancer
Peanut Butter (7g of Protein/ 2 tbsp): Improves blood sugar, and blood pressure levels.
Tempeh (30 g of protein/ Cup): Promote bone health and insulin resistance.
Almonds (33g of protein/ Cup): Lowering cholesterol level and weight loss.
Mycoprotein products (26 g of protein/Cup): Promotes muscle synthesis, control glucose levels
Chia Seeds (2 g of protein/ tbsp): Reducing heart diseases and weight management.