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.

Soy Flour

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Soy Flour

How is Soy Flour used in Hot Cereal Formulation ?

Soy flour is a versatile ingredient in hot cereal formulations for its high protein content and nutty flavour. Here are some potential benefits and considerations of using soy flour in hot cereal formulations:

Benefits:

Increased protein content: Soy flour is a good source of protein, containing around 40-50% protein by weight. Adding soy flour to hot cereal can help increase the protein content of the dish, which makes one feel full for longer and support muscle growth and repair.
Nutrient-rich: Soy flour is a good source of essential amino acids, vitamins, and minerals, such as iron, calcium, and potassium. Adding soy flour to hot cereal can help boost the nutrient profile of the dish.
Flavour enhancement: Soy flour has a nutty flavour that can enhance the flavour of hot cereal dishes. It may work well in sweet and savoury hot cereals, depending on the other ingredients used

Considerations:

Allergies: Soy is a common allergen, and soy flour may not suit people with soy allergies. It’s important to clearly label any products containing soy flour to avoid accidental ingestion by people with allergies.
Textural changes: Soy flour can change the texture of hot cereals, making them more dense and chewy. This may be desirable for some hot cereal dishes but not for others. Therefore, it’s essential to consider the desired texture of the dish before using soy flour.
Processing: Some soy flours are highly processed and may contain additives or chemicals. Choosing high-quality, minimally processed soy flour is vital to ensure the best possible health benefits.

Overall, soy flour can be a valuable ingredient for hot cereal formulations for its high protein content and flavour enhancement properties. However, it’s essential to carefully consider any potential allergies, textural changes, and processing methods before using it in a hot cereal formulation.