Pilot retort manufacturing for trial batches involves using compact, versatile sterilization systems to develop new recipes, test packaging, and validate thermal processes on a small scale before moving to mass production. Pilot retort production for...
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Ingredient functionality mapping is a critical process in food, nutraceutical, and cosmetic formulation that defines why an ingredient is included—such as structure, texture, flavor, or nutrient delivery—and how it behaves under specific processing conditions. The...
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Nutritional analysis is the scientific process of determining the nutrient composition of food products, including macronutrients (protein, fat, carbohydrates), calories, vitamins, and minerals. In India, the food and nutraceutical industry has been growing at a...
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Shelf-life evaluation determines the time a product remains safe, nutritious, and acceptable for consumption by analysing physical, chemical, and microbiological changes over time. In the tropical climate of India, with humidity levels ranging from 60-90%...
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Toxicology methodologies involve diverse approaches like in vivo (animal), in vitro (cell/tissue), and in silico (computational) testing to assess chemical safety, using techniques such as chromatography (GC, HPLC), mass spectrometry (MS), immunoassays, and omics for...
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Flavor benchmarking is the process of quantifying taste, aroma, and texture to compare a product against competitors or internal standards using consumer panels and analytical data. It identifies strengths, weaknesses, and market opportunities, ensuring products...
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Food Research Lab strives for excellence in new Food, Beverage and Nutraceutical Product Research and Development by offering cutting edge scientific analysis and expertise.
