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.

Cell Electrospinning in Microencapsulation|Food Research Lab(FRL)

08 Aug

What is Cell Electrospinning in Microencapsulation?

by Food Research Lab

in What Science Can Do

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Traditional food packaging is primarily developed to provide mechanical support and to isolate foods from external influences, such as microorganisms, moisture, oxygen, odors, dusts, and mechanical forces. However, contamination could occur throughout the whole food industry chain including harvesting, postprocessing, distribution, transportation, storage, and retail display stages. A good packaging system was thus required for ensuring convenience in food handling, maintaining the food quality, extending the shelf life, and preventing the foods from deterioration and spoilage. Then, active food packaging was designed to release preserving agents or scavenge undesirable substances, beyond the use as a simple barrier between the external environment and packaged foods. Microbial contamination has been considered as an important factor inducing food spoilage.

Source: ScienceDirect.com

Nowadays, numerous techniques including solvent casting, extrusion, thermoforming, and compression molding have been employed to prepare thin films from polymer matrices for packaging. Compared with these techniques, electrospinning is an emerging and powerful technique used to fabricate continuous polymer fibers with different morphologies and structures, which are deposited on the collector to form a fibrous film. Due to the nano-sized dimensions, the size effect of electrospun fibers contributes to a very high surface activity, which is desirable for active food packaging. Moreover, the different electrospinning designs can be used to modify the morphology and structure of electrospun fibers, which are expected to achieve the protection of various active agents and the improved mechanical and barrier properties in the active packaging systems.