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.

Whey Protein Isolates? - Guires Food Research Lab

08 Aug

Whey Protein Isolates?

by Food Research Lab

in What Science Can Do

Comments

Milk has fat content and protein in it. When milk gets curdled, the liquids separate from the solids. The liquid part of the milk is known as whey whereas the solid part is called curd which can be further processed to get cheese. Whey is the protein part that is available in two various forms, including whey isolate and whey concentrate. Whey is considered high-quality proteins because they contain all the amino acids needed by the human body. When the liquid whey is collected as a by-product of cheese or yogurt production, it undergoes several processing steps to increase its protein content. Overall, the processing steps used in the production of whey isolate result in higher protein content and lower fat and carbohydrate content per serving.

In addition to having lower total carbohydrate content, whey isolate also has lower lactose content. It is a good option for lactose intolerant people. The amount of lactose in whey isolate is likely to be low enough for those who are lactose intolerant to use. Generally, whey isolate is more expensive than whey concentrate which is another form of whey. Whey Protein Isolate helps in Weight Reduction · Lean muscle and reduction in fat tissues. · Whey protein isolates contributes essential elements like leucine.