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.

Ultrasound Extraction For Bioactive Compounds|Food Research Lab(FRL)

08 Aug

What Is Ultrasound Extraction For Bioactive Compounds?

by Food Research Lab

in What Science Can Do

Comments

Growing fruit and vegetable processing industries generates a huge amount of by-products in the form of seed, skin, pomace, and rind containing a substantial quantity of bioactive compounds such as polysaccharides, polyphenols, carotenoids, and dietary fiber. Due to a lack of sustainable extraction techniques, these processing byproducts are deemed of minimal value in comparison to the processed fruit or vegetable. Conventional extraction has certain limitations in terms of time, energy, and solvent requirements. Ultrasound aided extraction (UAE) extracts bioactive components in a fraction of the time, at a lower temperature, and with less energy and solvent. UAE, as a non-thermal extraction method, is better suited to preserving the bioactive chemicals’ functioning. However, for each by-product, the variables connected with UAE, such as frequency, power, duty cycle, temperature, time, solvent type, and liquid-solid ratio, must be understood and optimised.

Source: MDPI.com

Polyphenols, carotenoids, scents, and polysaccharides have all been successfully extracted from plant matrices using ultrasound. For optimum extraction, the variables connected with UAE, such as frequency, power, duty cycle, temperature, time, solvent type, and liquid solid ratio, must be precisely controlled. Several researchers have investigated the individual and interactive impact of these variables on the extraction of bioactive chemicals from fruit and vegetable by-products. There are positive evaluations available for UAE extracted from food and natural products, like as pectin, employing innovative ways to extract antioxidant components from plant food.