Cereal Milling & Baking developments

• A prototype that meets your nutritional specifications and macronutrient goals within the sphere of physical and scientific possibility by using a unique combination of whole, ancient grains and pseudo-grains
• A prototype that meets the regulatory requirement that governs food processing, including those established by the FDA, and the EU
• An evidence-based prototype that specifically meets the targeted consumer base's nutritional requirements, keeping with recommended daily amounts (RDA’s)

• While formulating a bakery product, the chosen raw material should have tremendous water absorption capability, improving ingredient binding.
• Since there is a wide range of bakery products (such as bread, tortillas, flatbreads, wraps, pancakes, crepes and baked snacks including cookies, muffins, cakes, sponge cakes, bagels, baguettes, ciabattas, flat bread, flour tortillas, hamburger buns, loaves of bread, multi-grain wholemeal bread, pizza, pretzels, rolls, rye bread, soft rolls, toast bread, and yeast-raised doughnuts) identification of right cereals / raw material is essential, and formulators have vast experience in handling this arena. For instance, amaranth and quinoa both have similar water holding capacity and protein contribution, but flavours are fairly different. Therefore, identifying the right ingredient based on their unique attributes is necessary, especially when there is a supply issue arises.
• Our formulation team also advises on using alternative flours (e.g., barley, buckwheat) to enhance the nutritional properties of bakery goods.
• It needs to reduce or eliminate additives or undesired ingredients
• A raw material that needs to increase the softness of the product texture and thereby sensorial shelf life.
• Our formulation experts, along with our procurement team, hunt for the latest ingredients across the globe or develop one based on the client's feasibility. Example of such innovative ingredients includes Intens tolerance (from Puratos)ingredient that strengthen the dough. Similarly, Chai flour by Benexia, LifyWheat, wheat ingredients, and many more.

• Our R&D team formulated bakery products by balancing sensory characteristics, flavour, softness and reduced chewability.
• Apply an innovative technology improvement such as enzyme treatment of wheat flour to generate changes in the dough structure. Especially Enzymes (e.g., alpha and xylanase; alpha-amylase and transglutaminase, glucose-oxidase and lipase; fungal alpha-amylase and glucose-oxidase; beta-amylase, glucose oxidase) do not have to be labelled, and this represents a commercial advantage (e.g., Art. 20, of Reg (EU)n 1169.2011 combined with art.3. Reg (EC)n 1333/2008

• Product reformulation or reverse engineering
• Product formulation
• Unlimited trials of a prototype of bakery products
• Sensory / organoleptic testing in our ISO laboratory is performed by our team of in-house sensory experts, trained panels and consumers.
• Full database Nutritional analyses
• Shelf-life stability study
• You will have an opportunity to brainstorm requirements with our scientists and technologists.
• We strictly work under the terms of a Non-Disclosure Agreement, which guarantees that all your work with us remains top secret.
• We often work on shorter deadlines and fast turnaround with flexibility.

• Gluten-free Bakery product development
• High Protein
• Low Sugar
• High Fiber
• Whole-grain claim
• Non-GMO
• Weight Management
• Sports and the Science of Fitness
• Health trends in ingredients and labelling
• Fish based bakery
• Meat-based bakery product formulation
• Vegan
• Traditional grains
• Flavours focused

Food Research Lab's Food & Nutraceuticals Contract Research Laboratory network provides manufacturers with advanced scientific and research capabilities. Contact our scientific experts to discuss how we can help you

The current treatment for celiac disease (a chronic systemic autoimmune disorder) is lifelong adherence to a strict gluten-exclusion / free diet. However, the formulation of gluten-free products presents a significant technological challenge as it is an essential structural-building protein necessary for formulating high-quality baked goods. In terms of functionality, gluten-free products generally lack protein in non-wheat cereals, thereby limiting the amount of protein in the diet. Besides, formulations generally focus on gluten-free without considering other micronutrients, including iron, calcium, zinc, vitamin B12, Vitamin D and folate, which are the most common nutritional adequacies claimed for new-diagnosed coeliac patients.

To satisfy consumers' taste buds, Food Research Lab's FRL delivers vegan and gluten-free products that are made using wholesome ingredients (using organic and healthy ingredients) and are free of preservatives. Our experts are excellent bakers with passion and experimentation skills, and we keep pushing the boundaries and experimenting with new and different ingredients to keep up with the changing consumer tastes.

Fishes are rich in protein, amino acids, vitamins and minerals for maintaining a healthy body, and food research lab use fish protein concentrate as a product flour, extracted from fish flesh with concentrated, high-quality protein by eliminating most of the fat and water content.

The food research lab sees that consumer demands are growing for healthier food and our experts see fish protein flour can be used as a substitution for wheat flour for manufacturing bakery products to increase the nutritional content of the developed product.

Considering the recent market requirements, the new challenges for the food industry is to produce a product with added nutritional value, using ingredients that help improve texture, taste, and appearance at an accessible cost, and Food research lab has a solution to malnutrition, nutritious, healthy eating and developments of nutritional food.

Our experts use extracts of meat and meat concentrates in baking products as a viable current alternative. We tried biscuit and bread and have seen them as prominent ready-to-eat baked snack form of bakery products which has a unique texture, taste, extended shelf-life, and are readily available and quality product.

• Almond flour
• Coconut flour
• Oat flour
• Keto MCT & Coconut oil
• Adaptogens (Maca root, Ashwagandha, Reishi Mushroom, Turmeric)
• Coconut sugar
• Monk fruit
• Erythritol

• Keto Crackers
• Paleo Crackers
• Vegan Crackers
• Gluten-free crackers
• Seed Crackers
• Saltine Crackers

Trends in bakery products continue toward healthier products and those containing allergen-free, organic, and whole-grain ingredients. The food research lab promotes products that include fibre, antioxidants, omega-3 oils, and vitamin and mineral fortifications to provide both health benefits and added flavours to products (e.g., fruits, nuts, certain spices, and cocoa). We deliver innovative modifications to baked products to promote taste and flavour, thus creating a new product from an existing one. Such modifications can be challenging to bakers as changes in the formulation may result in the need for changes to processes, equipment, and ingredient costs.

The use of whole and alternative grains continues to drive new product development. In response to these demands, the food research lab uses flours made from quinoa, millet, wild rice, flax, corn, sorghum, and other non-wheat grains. Through our expert experimentation, we identified that these flours offer uniquely different tastes and textures from wheat flours. Whole grains continue to be popular because of their health benefits. As consumers seek to avoid artificial ingredients and preservatives, thus the demand for artisan bread increases. The food research lab prepares handmade artisan bread with unique ingredients such as cheese, dried vegetables, fruits, spices, onion, and herbs.

Bakery on a stick:

Food research lab drive for innovation and cake stick is no wonder. It is a bite-sized round cake on a stick decorated with fun designs. They are cute, easy to eat and similar to cupcakes.

Innovative doughnuts:

We offer doughnuts topped with nostalgic treats, like fruit loops and toppings, and innovative flavours using natural ingredients.

Savoury:

Stromboli, pizza rolls, croissants and other products can be customized with cheeses, meats, vegetables, and other savoury ingredients for taking during lunch, dinner and snack times.