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.
Healthy Eating Habits For Complete Nutrition. Shelf life Enhancements of Food and Beverage Products. Shelf life Enhancements of Food and Beverage Products. Food consultants in Punjab. Key Elements of Food Labelling and packaging. Key Elements of Food Labelling and packaging. Best Ways to Marker a Food Product. Best Ways to Marker a Food Product. Food consultants in kolkata. Delhi Infographics. Nutritional Analysis of Food and Beverages. Nutritional Analysis of Food and Beverages. How to Formulate New Food Products. How to Formulate New Food Products (2) Food Consultants in Bangalore. Food consultants in chennai. Vegan food guide daily plan for healthy eating.
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Natural Food colors used in Food and Beverage Product Development. Natural Food colors used in Food and Beverage Product Development. Natural Food colors used in Food and Beverage Product Development. New product development: 6 essential Food and beverage manufacturers must know. Top 10 Food Products that will drive consumer and define the Food and Beverage industry in post ¬covid 19.
FOOD CONSULTANTS IN KOLKATA. Food pyramid. FOOD CONSULTANTS IN DELHI. Incorporating fibres in batters and dough to reduce the oil uptake. Incorporating fibres in batters and dough to reduce the oil uptake. FOOD CONSULTANTS IN BANGALORE. Global research and market analysis of Olive oil. Global research and market analysis of Olive oil. FOOD CONSULTANTS IN CHENNAI.
Recipe and menu development. Global research and market analysis on Tapioca Starch. Global research and market analysis on Tapioca Starch. What are the Popular Ready To Cook Food Items ? Formulation of functional foods. Why new product development ? Global research and market analysis on Crab. Global research and market analysis on Crab. Global Contract R&D Food, Beverages & Nutraceutical Lab. Global research and market analysis on Garlic. Now Healthier and Tastier Pasta, Noodles, vermicelli, Macaroni and Spaghetti New Product formulation. Applications of Seaweeds for enhanced shelf-life, quality and health benefits in the Food products. Are edible insects the next sustainable source of proteins ,Challenges in the formulation. Incorporating Seaweeds as a healthy alternative to formulate low-salt meat products. Plant protein isolates and concentrates for Vegan meat Formulation.
Plant protein isolates and concentrates for Vegan meat Formulation and Production. How to use Enoki Mushrooms as a functional ingredient in the formulation of healthier meat products. New Product Formulation of low calorie and low fat snacks with enriched bioactive properties. Active Ingredients new product formulation – Recent Trends in Bioactive component extraction process. Formulation of Dark Chocolates containing Astaxanthin. Procurement outsourcing companies. Procurement outsourcing companies. Food Shelf-Life Testing lab.
Food packaging and distribution -Foodresearchlab. Food , Beverage, & Nutraceuticals Encapsulation and Packaging – Food Contract Packaging Services – Food Consultants. Small batch food services. (4) Genotype vs Phenotype. Food consulting services in India & Uk. Small batch food services - Foodresearchlab. Protein Based Healthy Breakfast Cereal Formulation- FRL Methodology – Insights of Food Research Lab. 03 Jul Importance of Breakfast and Role of Breakfast Cereals Essential Part of Breakfast and Ultimate Purpose of Breakfast Cereals Breakfast is one such vitally important meals for the human-beings.
A beneficial attribute of breakfast is tremendously important for growing people like children and adolescents, to bolster pertinent physical fitness. Time is not a sole concern in consuming breakfast, at least a consumption of 50 kcal energy is imperative in the course of time. Beginning the day with cereals inspired health food choices for the entire day. Exploitation of Bajra or Pearl Millet in the Development of Breakfast Cereals The objective of this client’s project was to formulate a nutrient rich Ready to Eat (RTE) breakfast cereal (BC) by utilizing popped pearl millet (bajra). A ready-to-eat snack mix embodied with minor cereals was identified to be exorbitant in proteins and minerals and advantageous for every age groups. Fig.1. Market Research on Healthy Sugar-Free Confectionary (2020-2030) – Insights of Food Research Lab. 03 Jul Consumer awareness of a healthy lifestyle is growing, as is the demand for nutritious meals.
People have become more aware of the ideal sugar intake proportion in their daily lives. Low sugar confectionery goods are predicted to be in high demand as a result of these considerations. Furthermore, organic product consumption is steadily expanding. Market Research on Plant-Based Beverages – Insights of Food Research Lab. 03 Jul The market for plant-based beverages is expected to reach USD 32.29 billion by 2028, rising at a CAGR of 9.07 percent from 2021 to 2028.
During the anticipated period, the growing vegan population and the health benefits provided by plant-based beverages will be important factors driving the growth of the plant-based drinks market. Non-dairy plant-based beverages are useful alternatives because of the presence of bioactive components with health-promoting properties, which attract health-conscious consumers. However, the reduced nutritional value and sensory acceptability of the plant-based beverages (such as flavor, taste, and solubility) compared to cow’s milk pose a big threat to its place in the market. Plant-based beverages are made from plant material such as seeds and grains, as well as water as a carrier. How to incorporate Chia and oat-emulsion gels as animal fat replacer? – Insights of Food Research Lab. 29 Jun Introduction Meat products contain a high amount of animal fat that is high in energy value and also increases the level of saturated fatty acid (SFA), cholesterol and chronic disorders such as obesity and cardiovascular disease.
Meat products, such as pork sausages are commonly consumed in high amounts in European countries as they are rich in valuable nutrients (vitamins, iron and proteins). However, these meaty products are considered unhealthy due to their high-fat content (>30%), harmful fatty acid profile and high sodium contents. To improve the fat content (with a healthier fatty acid profile) in the final formulated meat products, structuring oils have been proposed to retain solid-like properties.
Formulation of nutrition and sensory aspects of... New product development in food industry. Formulation of nutrition and sensory aspects of Pasta based products – Insights of Food Research Lab. 19 Jun Pasta based products such as noodles, spaghetti have been a staple food in many parts of the world for a very long time and one of the staple foods of the Mediterranean diet.
These products continue to be popular worldwide as they are seen as a form of convenient and comfort food with enough nutritional properties. For instance, in a serving size of 100g, pasta contains 31 g of carbohydrates, 5.8 g of protein, 2 g of fiber and less than 1 g of fat. A cooked Al dente has been shown to have a low glycemic index in the range of 32-40, contributing to longer satiety. The raw materials and exterior shaping process are different for pasta and noodles. Figure 1 Process flow chart for pasta manufacturing. Natural protein for improved dough structure Traditionally, pasta is made with simple ingredients such as the semolina of durum wheat and water. INFOGRAPHIC. Formulation of nutrition and sensory aspects of Pasta based products. Self Life study – Food Research Lab – Food Consultants. Spray Drying for Formulation of Pharmaceutical, Herbal and Food Products – Insights of Food Research Lab. 11 Jun Spray drying is the mechanism of processing fluid into dry matter by spraying the fluid into a hot dry medium particularly as hot gas.
The line of action comes into play as an atomizer breaks down the fluid into droplets of the right size and disperses them into the drying medium. The dispersed droplets mix with the hot dry gas. In the drying chamber, an air disperser disperses hot gas. The droplets dry up in a matter of seconds. Global market analysis on Food preservatives – Insights of Food Research Lab. 31 May Food preservatives are widely used to prolong the shelf life of perishable foods and reduce food spoilage, ensuring that the nutritional content of the foods is maintained.
Anti-microbial preservatives stop bacteria from growing, whereas antioxidant preservatives slow down lipid and vitamin content in fruit. Anti-enzymatic preservatives regulate enzymatic processes and prevent chemical enzymes from causing damage. Anti-enzymatic preservatives, for example, prohibit the fruits from ripening before harvesting. Chelating agents bind to trace metal ions, making antioxidant preservatives more efficient. The global food preservatives industry is forecast to grow at a 3% CAGR from USD 2.6 billion in 2016 to USD 2.9 billion in 2021. Global market analysis on Food preservatives. Global market analysis on Shrimp Products – Insights of Food Research Lab. 31 May Shrimp is a common seafood species that belongs to the Malacostraca, the largest class of crustaceans.
Shrimp is high in omega-3 fatty acids, which help people lose weight, lower blood pressure, boost bone and brain health, alleviate eye weakness, and decrease the risk of cardiovascular disease. It also has high protein content and low-fat content. Shrimp industry waste has recently piqued interest due to the presence of valuable bioactive compounds, especially lipids, pigments, and other oligosaccharides . With an annual valuation of over $57 billion, crustacean farming is one of the most important global aquacultures, accounting for roughly 23% of the entire global aquaculture industry (UN FAO Fisheries and Aquaculture Department, 2018). Global Shrimp Market.
Pasta, Noodles, vermicelli, Macaroni and Spaghetti formulation – Balancing Nutrition and Sensory properties – Insights of Food Research Lab. 26 May Pasta… Noodles… Macaroni… Spaghetti… the very names themselves gives a mouth-watering feeling.
It reminds one of all the tasty sauces and spices like oregano and rosemary and cheese that go into making them. It is considered a staple food in a lot of countries around the world. Due to the current situation of pandemic, it is expected to rice in the upcoming years due to changing lifestyles and people turning to more of home cooking and buying less from the outside.
The exruded food market in Asia-Pacific, mainly in India and China is expected to see a growth, though not so much of a growth North America as compared to other regions. The major players are some of the big names in the field like Nestle’, Nissin Foods and Unilever. Excessive consumption of these products is leading to health problems mainly obesity. Active Ingredients – Bioactive component extraction process – Insights of Food Research Lab. 26 May Bioactive components are compounds extracted from plants that have pharmacological effects on human health.
In a way the extracts are nothing but nutraceuticals or elements from a natural plant source which is extracted with the purpose of making a cure for an existing disease or as a preventive measure. For example, grape used for wine making has by products like pomace, stems and leaves. The grape pomace has polyphenols and other small phenolic compounds exhibiting high health beneficial properties, such as cardio-protective, neuro-protective, anti-inflammatory, anti-carcinogenic, and antimicrobial activities. Other examples of fruit by products are apple pomace, citrus peels, seeds and pulp and waste from carrot, potato and tomato.
Global market analysis on Protein-rich food – Insights of Food Research Lab. 24 May Health Food products made with protein ingredients, such as margarine, frozen cuts, baking products, spreads, yoghurt, and milk sausages, gain traction and see high demand. The demand is also growing due to the increased use of these goods by health-conscious and elderly customers. Furthermore, an increase in the development of many proteins by numerous manufacturers that contain a large variety of amino acids and perform unique functions such as satiety, muscle recovery, weight reduction, and energy balance is expected to provide the industry with enormous growth opportunities. Food Product Development Process. Formulation of Breakfast Cereals – Insights of Food Research Lab. 04 May Introduction: Consumers prefer new cereal trends in the health food category compared to a usual household staple. Food development companies want to grow sales and must meet new consumer expectations despite indications that the cereal market is reducing.
The breakfast cereal category is expected to offer more on-the-go and health-conscious options, which could be a challenge for scientists and manufacturers. Cereal can be consumed as whole grains which are rich in vitamins, minerals, fats, oils, carbohydrates and proteins. Extrusion We have covered quite extensively on types of extruders, how to choose them and also the innovations happening in the food industry. Food packaging concepts and trends – Food Consultants. 04 May Sharing is caring! Introduction:
New Food Product Development Consulting Services in India,UK,USA – Food Consultants. Formulation of Meal Boxes for Health-Conscious Consumers – Food Consultants. 18 Mar Sharing is caring! Meal box or diet box are common terminologies for packing a healthy meal. These readymade boxes can either be a pack of pre-portioned ingredients for you to cook at home or well-prepared foods that can be heated before consumption. The rationale behind the concept is that you can avoid running to the grocery store, buying unnecessary items and searching for a mouthwatering recipe. This is specifically useful for people struggling to cook a proper meal after a long day at work.
How to choose your next Extruder? – Food Consultants. 20 Mar Sharing is caring! Extruders can be thought of as high temperature short time cooking (HTST) equipment, that can transform various raw ingredients by forcing through a die to create the desired final product shape during new product development in the food development companies. A food extruder accelerates the restructuring process for food ingredients, compared to other traditional food processing methods. Extruders are highly multi purposed as they can be used to cook, form, mix, and texturize food products with added flavour, quality retention and increased productivity at a low-cost.
Innovations in Extrusion cooking for food product development – Food Consultants. 25 Mar Sharing is caring! Understanding a nutritional facts label for new product development – Food Consultants. Ready to drink and shelf-stable protein beverage formulation – Food Consultants. 01 Apr Sharing is caring! Ready to drink (RTD) beverages are convenient and portable for fast-paced consumers. Shelf-Stable Functional Ready-To-Drink (RTD) Beverage Formulation – Food Consultants. 07 Apr Sharing is caring! Introduction: Common extraction protocols of bioactive compounds from plants – Nutraceutical Formulation – Food Consultants. 08 Apr. Impact of Microencapsulation technology in the food and beverage industry – Food Consultants. 16 Apr Sharing is caring! Introduction: Encapsulation is a physicochemical process where substances, such as bioactive material, are coated in another material, leading to particles ranging from nanometer to a few millimetres.