Food Research Lab is a pilot R&D Lab for food, with our diverse background and expertise, we blend culinary and scientific expertise to drive food forward.
Understanding a nutritional facts label for new product development. 30 Mar Sharing is caring!
The secret to understanding a food label is knowing what exactly to look for. Once you to see the label jargon, it is no longer difficult to make your healthy purchases. The front label often lures customers into buying products based on health claims. Manufacturers often tend to use misleading health claims. The nutrition facts label is a label required on most packaged food in many countries, showing what nutrients are in the food.
Study the ingredient list: A good rule of thumb is to scan the food ingredients list, as the product is made up. Figure 1 An example of a food ingredient list Serving size and number of servings is the first information you can find on the nutritional facts label after nutrient analysis . The nutritional information label also provides a column of values called per cent % Daily Value (% DV). Figure 2 An example of Nutritional facts label Dietary Fiber aids in the digestion of food that one consumes. Other common labels: New Product development on Meal replacements- Know the Real Deal about your meal! Meatless meat- Critical challenges of Plant-Based Meat Alternatives in New Food Product Development.
10 Mar Sharing is caring!
Is plant-based meat the future of food? If yes, Why? Because of plant-based meat’s ability to deliver high-quality protein to the Post COVID world while demanding far fewer resources and generating far less pollution than conventional meat. To Meat or Not to Meat: Plant-based Alternatives Based on New Food Product Development. 08 Mar Sharing is caring!
Plant-based meat alternatives (PBMA) have become one of the hottest and trendiest topics in the food and research communities. This alternative market is projected to grow from US$4.6 billion in 2019 to $85 billion by 2030. A study conducted by Dupont suggests more than 52 % of consumers might have moved to a flexitarian diet by then(1,2). Oat based drinks and non-dairy yoghurts are not the only plant-based categories that are increasing currently; PBMA is also on the rise, as per the Forbes report. PBMA can be categorised based on the type of meat.
Understanding the significance of Shelf Life in greater depth for new food product development. 04 Mar Sharing is caring!
Shelf life is defined as the time of storage that a product remains safe to consume and retains its desired properties such as sensory, functional, chemical and microbiological properties. Customers no longer rely on the traditional methods to dictate how to store them and have to solely depend on the manufacturer’s instruction. Whether Food Standards Code (FSC) from Australia or the UK or India, it has been generally stated that “the Standard requires packaged food, to be the date marked, and prohibits the sale of packaged food after the expiration of the use-by date” (1).
Consumers often substitute one word for another, which is not accurate. New product development: 6 essentials Food and beverage manufacturers must know. 25 Feb.
New product development: 6 essentials Food and beverage manufacturers must know. The New Creamy Trend You Have Been Waiting For: Plant-based alternatives. 16 Feb Sharing is caring!
Dairy products are a staple in several people’s diets. From making the coffee creamer to cooking the most classic recipes, milk is utilized in every meal of the day. One cup of cow’s milk (240 mL) contains 8 grams of protein, 8 grams of fat, and 13 grams of carbohydrates, providing a total of 146 calories in total (1). Dairy is used as a stabilizer in baking, to richen sauces and soups, and to make delicious, sweet desserts. While it is a popular choice for many, some individuals can’t consume dairy items due to personal or practical reasons, such as dietary restrictions, allergies or intolerances and moral reasons. Today, a diverse food trend is observed across the globe, which has introduced exciting alternatives such as hemp, quinoa etc. Market Research Future reported that the plant-based products in the US grew 61 % in 6 years, reaching US$ 2.3 billion. The Nutty Milks: The milk from almonds, macadamia, cashews and coconut are extracted from whole nuts. How to Pack Functional foods for health-conscious consumers – Top Tips for food manufacturers.
08 Feb Sharing is caring!
In Brief: People from other countries are looking for different ways to incorporate functional foods items into their lifestyle. While the first thought foodresearchlab have is to compromise the continued freshness of the product.People brew the functional food worldwide into tea or use it as a dye to clothes; they even apply it to skin. New Confectionery Development. Health and wellness-focused candies Many candy manufacturers are struggling to produce health-focused candies such as yoghurt-based candies, candies enriched with local herbs and vitamins, pectin gels enriched with dietary fibre, high-protein nutrition bars for the development of healthy confectionery with quality ingredients.
Confectionery products are keeping an eye on growing consumers attraction for health and wellness-focused lifestyle where Food Research Lab is increasingly focused on transparency and sustainability in the food production and supply chain, and confectioneries are no exception. We are committed to developing health and wellness-focused candies, which are expected to emphasize fun and more flavorful to catch consumer's eyes and satisfaction. Food Research Lab regularly works in manufacture sugar-reduced or sugar-free confectioneries through using polyols such as maltitol, sorbitol, iso-malt, and lactitol as well as erythritol to replace sucrose from the kitchen.
Top 10 food products that will drive consumer and define the food & Beverage industry Post-COVID-19. 04 Feb Sharing is caring!
In-Brief: You start with your initial product idea and consider all the beverage development company ins and outs.Beverage product development company includes the product category that fits and also they will help to have an appropriate researchOne of the sustainable parts of your research involves competition. Your research should include all markets local, national, and international even if you only plan to sell locally. Introduction: This COVID-19 pandemic has led consumers to prioritize wellbeing and made it as a vital concern. What are the different methods the food manufacturer can determine the shelf-life?
02 Feb Sharing is caring!
In-Brief: Consumers expect to buy high-quality, fresh food. Still, recently, they’ve also begun to look for foods with fewer food additives or preservatives, pressuring producers to reformulate products to meet growing clean label difficulties and ensure food safety and brand protection.Food product development companies are also challenged with determining and maximizing the shelf life for products exposed to varying environments in the supply chain during New food product developmentShelf life traces all the issues mentioned, and shelf-life determination is vital in providing safe, quality food products to consumers. Introduction: The specified shelf life of food is the period for which it rests safe and suitable for eating, provided the food has been stored following any stated storage conditions.
Expanding business through new beverage development. 27 Jan Sharing is caring! In-Brief: Consumers are progressively seeking out healthier beverages, mainly bottled water, vegetable juices to reduce caloric and sugar consumption. Consistency in execution is the key to Recipe development. 22 Jan Sharing is caring! In-Brief The key to a successful new product introduction is its acceptance by the customers, determined by the Restaurant menu development’s adoption process.The acceptance process is a series of stages by which a consumer decides to adopt a new product or service with restaurant menu development consultants‘ help.Food research lab explains you the features in new product development in food industries. Untitled. New Baked goods Development. Flavours enriched healthy bakery products: Trends in bakery products continue toward healthier products, and those containing allergen-free, organic, and whole-grain ingredients. Food research lab promote products 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 modification to baked products in promoting 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. Consumer trends in bakery production to get an innovative food product. 16 Jan Sharing is caring! Brief: Despite the governmental, economic and communal changes that frequently influence the world, one thing, at least, remains constant: People love for bread and baked goods. That may be why the baking industry’s outlook is so promising, with a 5-year growth estimate of 4.8%. What is the variety of nutrient testing methods available? Mention their importance. 12 Jan Sharing is caring! In Brief: Are you a health-sensible person who checks the nutritional data on foodstuffs diligently whenever on a grocery shopping spree?
Well, nowadays many people are very cautious about what we intake in our body.To make it suitable to make healthier adoptions when it comes to food products, the concept of nutrition labelling testing emergedFood research lab explains the complete essay about food nutrient testing and provides you with nutritional testing services.
Introduction: Nutrition testing is a requisite part of analytical chemistry. Various types and methods involved in food processing. 06 Jan. What are the Challenges in the food packaging process in food industries? 04 Jan. What are the current challenges and trends in bakery production? 30 Dec. Food engineering- Current challenges and its applications. 28 Dec. What are the challenges faced in the food manufacturing industries during production? 24 Dec. What are the major problems in food formulation to make healthy food in the food production industries? 22 Dec. What are the technological innovations in food industries?
17 Dec. What are Common Restaurant Marketing Mistakes? 15 Dec. What are the common errors to avoid during the food labelling process? What are difficulties in marketing a new food and beverage product in the post COVID world? 03 Dec. What are difficulties in marketing a new food and beverage product in the post COVID world? What are the necessary steps involved in developing a new product in the food industries before marketing? Frozen convenience foods for new product development in food industries. Planning to Start a Restaurant: Developing Healthy Menus for your restaurant without compromising taste and quality. Reverse Engineering Food Products. A guide to the journey of target-driven recipe development. Applications of food seasoning food industries. Mixed Fruit Jam Production. Mixed Fruit Jam Production. Technological innovations in bread production.
Challenges for the food and beverages industries in the post COVID world. Recipe Development and Testing. Marketing a Product. New food marketing strategies for industries and companies to introduce healthy beverages. Recent regulations on food recipe development: An European perspective – Food Research lab. The process of food product development from concept to market for restaurants and food industries – Food Research lab. Nutrition Testing – Food Research lab. Food Prototype Services – Food Research lab. Recipe Testing, Standardization and Writing – Food Research lab. Describe the information included in standardized recipe writing for masala soups – Food Research lab.
New Beverage Development – Food Research lab. Consulting Services – Food Consultants. Explain the benefits of standardized recipes and nutritional testing for special dietary needed populations – Food Consultants. Recipe & Menu Development – Food Consultants. Challenges to the research labs in reformulating/ reverse-engineering the food product for improved health – Food Consultants. New Product development – Food Consultants. Opportunities and challenges for food industries and manufacturers in developing functional food products – Food Consultants. Specific characterization of making small-batch food with the quality of food sampling, advancement and marketing testing for restaurants and hotels – Food Research Lab.
How could meat alternative be useful in providing all the essential elements that are available in meat-based products – Food Research Lab. Food Research Lab. New Food Product Development – Food Research Lab.