Cereal Milling & Baking developments

Not all cereals are the same, and selecting the right raw material for bakery products is essential for successful product formulation. Here’s why:

• Water Absorption Capacity: The right cereal should have excellent water absorption capability, ensuring proper ingredient binding and the ideal texture for various baked products.
• Range of Bakery Products: The diversity of bakery items—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 its unique attributes is necessary, especially when there is a supply issue arises.

• Raw Material Selection: For example, amaranth and quinoa both have similar water-holding capacities and protein contributions, but their flavors differ significantly. Choosing the right cereal based on its unique attributes is critical, especially when supply chain challenges arise.
• Use of Alternative Flours: FRL’s formulation team also recommends the use of alternative flours (e.g., barley, buckwheat) to enhance the nutritional profile of bakery goods.
• Additive-Free Solutions: We aim to reduce or eliminate additives and other undesired ingredients in your bakery products, ensuring cleaner labels and better consumer appeal.
• Improving Product Texture and Shelf Life: Selecting raw materials that improve the softness and sensorial shelf life of the product is crucial for ensuring optimal texture and consumer satisfaction.
• 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 strengthens the dough. Similarly, Chai flour by Benexia, LifyWheat, wheat ingredients, and many more.

At FRL, our formulation experts and procurement team actively seek innovative ingredients worldwide or work with clients to develop new ones tailored to their needs. Examples include:

• IntensTolerance from Puratos, which strengthens dough for better texture and consistency.
• Chai flour by Benexia, which offers unique flavor and functional benefits.
• LifyWheat, a wheat-based ingredient that enhances nutritional quality and functional properties in bakery goods.

• 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

Celiac disease, a chronic autoimmune disorder, requires lifelong adherence to a strict gluten-free diet. However, the development of gluten-free bakery products presents significant technological challenges. Gluten, an essential protein in wheat, plays a crucial role in the structure and texture of baked goods, and its absence in gluten-free products makes them harder to formulate without compromising quality.

In terms of functionality, gluten-free products often lack the protein found in wheat and other non-wheat cereals, which limits the overall protein content of the diet. Additionally, many gluten-free formulations focus primarily on removing gluten without considering other important micronutrients such as iron, calcium, zinc, vitamin B12, vitamin D, and folate—nutrients that are commonly deficient in newly diagnosed celiac patients.

At Food Research Lab, we specialize in developing gluten-free bakery products that are not only delicious but also nutritionally balanced. We offer a range of vegan, gluten-free, and preservative-free products, all made from wholesome, organic, and healthy ingredients. Our expert team of bakers is passionate about product development and constantly experimenting with new and innovative ingredients to meet the evolving preferences of consumers.

We focus on:

• Gluten-Free Product Formulation: Creating high-quality, gluten-free bakery products that meet consumer taste preferences while ensuring nutritional adequacy.
• Nutritional Balance: We ensure that our gluten-free bakery products are fortified with essential micronutrients such as iron, calcium, vitamin D, and folate to address common nutritional deficiencies among celiac disease patients.
• Product Development: FRL’s product development team works tirelessly to innovate, ensuring that gluten-free products maintain the texture, flavor, and quality of traditional baked goods.
• Manufacturing Expertise: Our manufacturing process ensures that all gluten-free products are made under controlled, quality-assured environments to meet industry standards and consumer expectations.
• Vegan and Allergen-Free Options: We also offer vegan, dairy-free, and egg-free alternatives to cater to diverse dietary needs, ensuring that every customer has access to healthy and delicious options.

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 newly 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.

Fish are rich sources of high-quality protein, essential amino acids, vitamins, and minerals that are vital for maintaining a healthy body. At Food Research Lab, we utilize fish protein concentrate (FPC)—a nutrient-dense flour extracted from fish flesh by eliminating most of its fat and water content.

With rising consumer demand for healthier and protein-enriched foods, FRL experts explore the potential of fish protein flour as a substitute for traditional wheat flour in the development of innovative fish-based bakery products. This substitution not only enhances the nutritional profile of baked goods but also supports the formulation of functional foods with added health benefits.

Formulation and Innovation in Manufacturing Meat-Based Bakery Products – FRL

In response to evolving market demands, one of the key challenges for today’s food industry is to develop products that deliver added nutritional value, while also enhancing texture, taste, appearance, and maintaining cost-effectiveness. At Food Research Lab, we are actively addressing issues related to malnutrition and promoting nutritious, healthy eating through the development of functional food solutions.

Our R&D experts focus on the formulation and innovation of meat-based bakery products by incorporating meat extracts and concentrates as functional ingredients. These ingredients not only boost protein content but also contribute to improved product texture, unique taste profiles, and extended shelf life.

We have successfully experimented with various meat-based bakery items, including:

• 🥩 Meat-Infused Biscuits
• 🥖 High-Protein Meat Bread
• 🥐 Savory Meat-Filled Croissants
• 🍞 Meat-Flavored Rusks or Toasted Bread
• 🧁 Spiced Meat Muffins (for gourmet snack markets)
• 🥟 Meat-Based Savory Puffs and Pastries

These ready-to-eat baked products offer a blend of nutrition and convenience, making them ideal for both retail and institutional markets. At FRL, we continue to lead in the manufacturing of meat-based bakery products by integrating functional ingredients into innovative, consumer-driven formats.

High Protein Cookies formulation

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

Types of Crackers formulation

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

Innovative Trends in Functional Bakery Product Development – FRL

Current trends in bakery product development are increasingly shifting toward health-conscious formulations, including options that are allergen-free, organic, and enriched with whole grains. At Food Research Lab, we actively promote the development of functional bakery products fortified with dietary fibre, antioxidants, omega-3 fatty acids, as well as essential vitamins and minerals to enhance both nutritional value and sensory appeal. We specialize in delivering innovative reformulations that incorporate functional ingredients such as fruits, nuts, cocoa, and bioactive spices, which not only improve health benefits but also contribute to unique flavour profiles and improved product differentiation.

However, such formulation modifications can present challenges in terms of:

Our R&D team addresses these challenges through scientific formulation strategies, pilot-scale testing, and process optimization techniques, enabling clients to transition smoothly from conventional to value-added, health-enhanced bakery products.

The use of whole and alternative grains continues to be a significant driver of new product development in the bakery sector. In response to evolving consumer preferences, Food Research Lab incorporates flours derived from quinoa, millet, wild rice, flaxseed, corn, sorghum, and other non-wheat grains in bakery formulations.

Our experimentation and trials have shown that these alternative flours provide distinctive flavors, textures, and nutritional profiles compared to traditional wheat flour. Whole grains remain in high demand due to their health benefits, particularly for their fiber, micronutrient, and antioxidant content.

With consumers increasingly seeking products that are free from artificial additives and preservatives, the demand for artisan-style bread is on the rise. At FRL, we craft handmade artisan bread using a variety of unique inclusions such as cheese, dried vegetables, fruits, spices, onions, and herbs, offering enhanced taste, texture, and functional value.

Bakery on a Stick

At Food Research Lab, innovation drives every product — and our cake stick is no exception. These bite-sized, round cakes on a stick are decorated with fun, eye-catching designs. They're cute, easy to eat, and offer a delightful twist similar to traditional cupcakes.

Innovative Doughnuts

We offer doughnuts topped with nostalgic treats like fruit loops, and developed with innovative flavors using natural, wholesome ingredients. These exciting variations appeal to both younger audiences and adventurous consumers seeking something new.

Savoury:

From Stromboli and pizza rolls to stuffed croissants, our savory bakery products can be customized with a variety of cheeses, meats, vegetables, and other flavorful fillings. Perfect for lunch, dinner, or snacking on the go, these products offer both taste and convenience.

Ready to take your bakery to new heights? Our Bakery Solutions Brochure for Tortillas & High-Bread Varieties is your complete guide to developing irresistible, market-ready baked goods.

Explore our wide range of:

• Innovative formulations
• Custom development support
• Technical consulting services