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.

Thermal process in beverage formulation - Guires Food Research Lab

08 Aug

Thermal process in beverage formulation

by Food Research Lab

in What Science Can Do

Comments

Heat process is used to treatment and processing of beverages. This is done to eradicate any spoilage microbes and inactivate any enzymes preventing then formation of the beverage. Heat treatment also helps in promoting enzyme development. Pasturization is known for treating milk. There are various time and temperature combinations in which the heat treatment is done. The various methods are as follows:

HTST – High temperature short time	The milk is heated to at least 161 °F (71 °C) for no less than 15 seconds, or 145 °F (62 °C) for 30 minutes followed by rapid cooling.
HHST: Higher Heat Shorter Time	Using HHST, milk can be heated anywhere from 191 °F (89 °C) – 212 °F (100 °C) for its specified time
LTLT – Low temperature-long time	The milk is heated for 63°C for 30 minutes.
Thermization:	The milk is heated to 57°C -68°C to 15 minutes.
UHT – Ultra High temperature	The milk must be heated to 280 °F (138 °C) for at least two seconds, then rapidly cooling it down.
Ultra-Pasteurized:	Milk is heated to 280 °F (138 °C) for at least two seconds, then rapidly cooling it down
Canned Sterilization:	The milk is wet treated in an autoclave/specialized treatment chambers. The milk is heated at 115°C to 121°C for 20 minutes.