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.

Combines spraying and freeze drying; the probiotic solution is atomized into a cryogenic medium and then freeze-dried.

Emerging Encapsulation Techniques

Interesting News . Jan 08, 2025

1. Spray-Freeze Drying

Description: Combines spraying and freeze drying; the probiotic solution is atomized into a cryogenic medium and then freeze-dried.

Encapsulate Structure: Particles with diameters of 20–80 µm.

Critical Parameters:

Merits:

Demerits:

References: [7, 17, 18, 19]

2. Refractance Window Drying

Description: The probiotic solution is spread on a transparent belt over hot water; infrared energy dries the product rapidly.

Encapsulate Structure: Flaky structures with customizable thickness.

Critical Parameters:

Merits:

Demerits:

References: [20, 21, 22]

3. Electrohydrodynamic Processes

Description: Uses electrical forces to produce fine fibers (electrospinning) or particles (electrospraying) containing probiotics.

Encapsulate Structure:

Critical Parameters:

Merits:

Demerits:

References: [7,23, 24, 25]

Summary of Encapsulation Techniques

	Encapsulate Structure	Typical Size Range	Merits	Demerits
Spray Drying	Microcapsules	5–20 µm	Rapid process, good flow properties	Potential thermal inactivation, high costs
Freeze Drying	Porous particles	>1 mm	Excellent rehydration, minimal oxidation	High energy consumption, expensive
Extrusion Technique	Gel beads	0.5–3 mm	Simple, maintains viability	Difficult to scale up, larger particle sizes
Emulsion Technique	Capsules	25 µm–2 mm	High survival rates	Variable particle sizes, shear-induced damage
Spray-Freeze Drying	Particles	20–80 µm	Controlled size, high viability	High costs, requires cryogenic mediums
Refractance Window Drying	Flaky structures	Customizable	Energy-efficient, rapid drying	Handling issues with sticky materials
Electrohydrodynamic Processes	Fibers/Particles	100–800 nm	High encapsulation efficiency	Low throughput, potential cell damage

Conclusion

Selecting an appropriate encapsulation technique is vital for the success of probiotic products. Each method offers unique advantages and faces specific challenges. Manufacturers must consider factors like scalability, cost-effectiveness, probiotic viability, and the intended application when choosing an encapsulation strategy.

How Food Research Lab Can Assist

At Food Research Lab (FRL), we offer comprehensive solutions to overcome the challenges in probiotic encapsulation: .

Customized Encapsulation Strategies: Tailoring techniques to suit specific probiotic strains and product requirements.
Process Optimization: Enhancing critical parameters to maximize viability and stability.
Scale-Up Support: Assisting in transitioning from laboratory to industrial-scale production.
Regulatory Guidance: Ensuring compliance with international standards for safety and efficacy.

Our expertise ensures that your probiotic products are both effective and competitive in the market. Contact FRL today to explore how we can support your probiotic product development journey.