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.

Oxidants/reductants, emulsifiers, hydrocolloids and preservatives are the four basic types of additives used in breadmaking. Maximum dosages allowed can vary depending on the use and from nation to country, therefore it’s always a good idea to check local laws. Usually, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) of the Codex Alimentarius, the Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA) are taken as guides. All approved food additives are assigned E-numbers by the International Numbering System, which was founded by the European Union, and these are used in many countries to aid identification.

Soy Protein For Ready-To-Drink Bverage Formulation

Interesting News August 08, 2022

Soy proteins and protein isolates have received increased attention since the FDA approved the soy protein/heart health claim in October 1999. Many beverages containing soy isolates with vanilla, chocolate and juice flavors are gaining popularity with mainstream consumers, as well as health-food consumers. The soy protein health claim, more baby-boomers desiring longevity and excellent health, an increase in lactose-intolerant minorities, and technological breakthroughs in processing and flavouring these products are all factors fueling the success of soy beverages. (1)

Soy protein, like whey protein, is nutrient-dense. Soy protein has a Protein Digestibility Corrected Amino Acid Score (PDCAAS) that is comparable to animal-derived proteins like beef, milk, and eggs. Based on human amino acid needs and protein digestibility, this score is used to rank protein sources. Whey and soy protein both received a perfect score of 1.0. Soy also contains significant quantities of glutamine and arginine, which are essential for growth hormone release and muscular growth.

Formulating with soy has the added benefit of being able to make health-related claims on the label. Soy protein’s ability to lower blood cholesterol and reduce the incidence of coronary heart disease has been studied extensively (CHD).