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.

From rotting, food preservation maintains nutrient value and ensures food safety from hazardous microbes. The method is very important in ensuring that food demand is fulfilled all over the world. Preservation methods such as salting, drying, and fermenting are centuries-old techniques. Having a growing food industry, longevity at this time is also seen as important to be guaranteed for food products in India. Pasteurization goes a long way toward ensuring a better shelf life while maintaining quality. With an increasing demand for less processed foods, advanced preservation methods are now very important in mitigating losses in food waste as well as ensuring food security. [1] [2]

Enhancing Food Shelf Life with Pasteurization: Addressing India's Need for Advanced Preservation Techniques

Regulation, Latest News . Feb 27, 2025

From rotting, food preservation maintains nutrient value and ensures food safety from hazardous microbes. The method is very important in ensuring that food demand is fulfilled all over the world. Preservation methods such as salting, drying, and fermenting are centuries-old techniques. Having a growing food industry, longevity at this time is also seen as important to be guaranteed for food products in India. Pasteurization goes a long way toward ensuring a better shelf life while maintaining quality. With an increasing demand for less processed foods, advanced preservation methods are now very important in mitigating losses in food waste as well as ensuring food security. [1] [2]

Pasteurization: A Key Process for Food Safety and Shelf Life

Mild heat treatment administered with a mild technique. The purpose of mild heat treatment is to kill damage-causing microorganisms- bacteria, viruses, and parasites, as well as to inactivate enzymes and reduce the load of microbes. However, additional preservation means should be employed to extend shelf life. Pasteurization is a form of treatment commonly used in food, especially to make liquid foods such as milk, juice, beer, and wine safe and durable. This is achieved by heating the liquid to a specified temperature for a particular time duration. [3]

The Role of Pasteurization in Shelf-Life Extension

Pasteurization is a process where controlled heat is applied to food and beverages, effectively destroying harmful microorganisms in these substances while still preserving their taste, texture, and nutritional value. By killing bacteria, yeasts, and molds responsible for spoilage, pasteurization contributes to food safety and prolongs shelf life. In dairy processing, pasteurization serves the purpose of eliminating pathogenic microorganisms and some intermediate spoilage organisms, while sterilization destroys all vegetative cells. Pasteurization efficiency depends on the specific time-temperature combination employed. [4]

Different Pasteurization Methods

There are different types of pasteurization methods used for a specific product depending on the processing requirements and consumer preferences:

High Temperature Short Time (HTST) Pasteurization:

Mainly for use on dairy products and juices, it is a method by which food is heated to 72°C (161°F) for 15 seconds, thereby killing harmful pathogens while ensuring product quality.

Low-Temperature Long Time (LTLT) Pasteurization:

This is the method mostly in the dairy sector for the pasteurizing of milk, cream, and other dairy food. The method consists of heating the food to and maintaining it at 63°C (145°F) for 30 minutes, resulting in much better retention of natural flavor.

Ultra-High Temperature Pasteurization:

Heating food to temperatures of 135 °C (275 °F) for 2-5 seconds gives shelf- stable products that do not require refrigeration, making this process suitable for milk, juices, and soups. It is a totally closed pasteurization method; the product is never exposed even for a fraction of second during the entire process.

Microwave-Assisted Pasteurization (MAP):

An emerging method field consists in prompt heating by microwave to acquire an even food treatment, leading to energy saving along with maintenance of sensory qualities. [5] [6]

India’s Developing Requirement for Cutting edge Food Protection

India faces provokes in food conservation because of environment conditions, deficient virus chain framework, and elevated degrees of food squander. Sanitization is especially pivotal for:

Dairy Industry: India is the world’s biggest maker and purchaser of dairy; however milk decay stays a worry. UHT and HTST strategies further develop security while broadening milk’s timeframe of realistic usability.

Beverages: With a developing business sector for cold-squeezed juices, prepared to-drink refreshments, and plant-based milk, high level purification guarantees microbial wellbeing without modifying nourishing substance.

Meat and Fish Handling: Purification lessens bacterial tainting in meat, poultry, and fish, assisting with further developing stockpiling conditions.

Conventional Indian Food sources: Intensity delicate items like chutneys, sauces, and aged food sources require imaginative sanitization techniques to hold validness while forestalling waste. [7]

Recent Advances in Pasteurization Technologies

Food processing industries introduce pasteurization technologies to answer the rising consumer demand for freshness and safety:

High-Pressure Processing (HPP): This non-thermal technique uses high pressure to kill microbes while not damaging the sensory attributes of foods, thus extending shelf life.

Pulsed Electric Field (PEF) Technology: It uses short bursts of electric current to break open the cell walls of microbes to avoid spoiling juices, dairy, and liquid-based foods without harming their nutritional profile.

Radio Frequency (RF) Pasteurization: This technology uses electromagnetic waves to heat products uniformly in a short time, allowing for maximum nutrient retention.

Cold Plasma Pasteurization: An innovative method that uses ionized gas to destroy pathogenic microorganisms from the food surface without applying heat, for fresh produce and minimally processed foods.

Ohmic Heating: A modern approach passing currents through the food mass for uniform heating and minimal microbial contamination using low energy consumption. [8] [9]

The Role of the Food Research Lab in the Pasteurization and Shelf-Life Testing

Food Research Lab is a laboratory specializing in advanced food processing solutions such as pasteurization techniques and shelf-life extension methods. Its areas of expertise can be defined as:

Shelf-life studies that give insights into the optimum processing and storage of the product. Custom pasteurization depending on the specific needs of the product. Support for food manufacturers in adhering to relevant acts and regulations of the Indian FSSAI and global standards in food safety. R&D and consulting services for businesses dealing with enhancing product stability, minimizing spoilage, and retaining sensory characteristics.

Conclusion

It is the time of the food processing industry in India, where highly effective pasteurization could combat food waste, improve quality, and meet customer demands for safety and freshness. As new innovations keep advancing, Food Research Lab strives to stay ahead and offer support for food industry preservation techniques. By using all kinds of modern pasteurization, the industry will be able to obtain safe food, minimize economic losses, and offer consumers an excellent quality product that lasts longer.