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.

Botanical identification characteristics using macroscopic and microscopic analysis

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Botanical Identification and Characteristics Analysis

Botanical identification characteristics using macroscopic and microscopic analysis

Characteristic	Description
Botanical Identification	Identification by trained botanists or pharmacognosists using reference standards (voucher specimens in herbariums).
Macroscopic Analysis	Examination of visible traits of plant parts:

Macroscopic Analysis

Detailed analysis by experienced microscopists:

Bark: Shape, color, size, thickness, surface features (lenticels, cracks).
Underground Organs: Appearance, color, size, branching, surface features (scale leaves, scars).
Leaves: Color, size, texture, lamina structure, margin characteristics, venation.
Flowers: Receptacle (calyx, corolla), inflorescence characteristics.
Seeds: Color, surface appearance, shape, size.
Fruits: Shape, size, type (simple, dry, dehiscent).

Microscopic Analysis

Detailed analysis by experienced microscopists:

Identification to genus and species using cell and tissue structures.
Use of validated methods with chemical reagents for confirmation.
Limitations in identifying powdered forms due to shared cellular structures among similar plants.

Advantages

Macroscopic:	Microscopic:
Quick differentiation in natural state.	High magnification for detailed structural confirmation.
Qualitative assessment for species and adulterant detection.	Identification of cellular details aiding species confirmation and adulterant detection.

Disadvantages

Macroscopic:	Microscopic:
Changes in natural forms post-processing.	Time-intensive; not suitable for routine quality control.
Difficulty with dried, broken materials lacking critical parts like flowers.	Challenges in definitive identification of powdered forms and lack of trained personnel for complex analysis.

The above table succinctly presents the characteristics, advantages, and disadvantages of both macroscopic and microscopic analysis methods for botanical identification. It helps in understanding the complexities involved in ensuring accurate plant identification in herbal and botanical studies.