Changing consumers preferences on products and cautions selection of preserves increasing each day, and it is forecasted to go high. The impact of growing consumers health consciousness and preferring organic ingredients as natural preservatives are driving the market. To meet such trends, experts at the food research lab, ready to support you with services like formulation, sample development, feasibility, and recipe optimization. While developing a healthy preserves product, our food experts keep in mind that ingredients are Generally Recognized as safe (GRAS).
Are you creating a brand-new product or reverse engineer existing brand or a product? Our in-house, preserves product development experts understand each element on the value matrix, use outstanding technical knowledge, cutting-edge technology, organic ingredients, and clean label. Food Research Lab focuses on addressing consumers concerned with health and wellness, and we make sure your new preserves product becomes a success in the market.
We schedule a first meeting with the client to understand the problem and the solution that the company is looking for. Based on the meeting, an initial proposal will be developed. The proposal will detail the production process, list and cost of ingredients, supplier, internal quality control standards and the various team inside the company.
Scientific Review, market study and patentability study:
In phase I of the research, post-approval of the proposal, we perform the first level of research. We conduct market research on the product and brand in terms of competitive landscape forecast, innovative product in the market, market share analysis.
Prior to the formulation, the safety evaluation of the ingredients and additives selected will be evaluated thoroughly considering USA FDA, Codex, FSANZ, EU, FSSAI, and WHO.
Laboratory Product development:
The formulation starts in the R&D pilot kitchen lab, where develop an initial formulation, sensorial and quality control (aroma, acidity, texture, viscosity, flavour, pH), cost control, stability control, and patentability oriented experiments, Financial estimation and scheduling.
The development part also includes advanced food chemistry analysis, including molecular, rheological profile using techniques such as rheology, FTIR, GC-MS, HPLC. In-vitro analysis, ex-vivo analysis, in-vivo analysis and in-silico analysis.
We also collect panel opinion regarding their preference for the new product over a competitor.
We also help in Scaling -up and patent writing for the developed innovation.
The bakery products have long been a basic need for human nutrition, and a significant portion of diet has been prevalent in the developing countries. The rising trend of natural nutrition, healthy living and organic products has significantly raised the consumer’s demand on whole wheat, light, natural and additive-free products.
Food research lab delivers bread products containing whole grain, high in fibre, gluten-free, healthy, and fortified bread. Our experts use a different form of proteins in bakery products which includes
In addition, for enhancing flavour, we use fruits, nuts, vegetables, herbs, spices, and vegetarian or vegan cheeses, etc.
Fishes are rich in protein, amino acids, vitamins and minerals for maintaining a healthy body and food research lab use fish protein concentrate as a product flour, extracted from fish flesh with concentrated, high-quality protein by eliminating most of the fat and water content.
Food research lab sees that consumer demands are growing for healthier food and our experts see fish protein flour can be used as a substitution for wheat flour for manufacturing bakery products to increase the nutritional content of the developed product.
Considering the recent market requirements the new challenges for the food industry is to produce a product with added nutritional value, using ingredients that help improve texture, taste, and appearance at an accessible cost, and Food research lab has a solution towards malnutrition, nutritious, healthy eating and developments of nutritional food.
Our experts use extracts of meat and meat concentrates in baking products as a viable current alternative. We tried biscuit and bread and have seen as prominent ready-to-eat baked snack form of bakery products which has a unique texture, taste, extended shelf-life, readily available, and quality product.
Bakery products are preferred over other read-to eat foods because of the healthy nature of the product and food research lab never lacks in improvising and innovating the use of different ingredients to increase the health benefits and promote different flavours using alternative protein sources. Our experts and professionals use many combinations of proteins sources including lentils, chickpeas, varieties of beans, green peas, spirulina, sprouted grains, broccoli, spinach, asparagus, artichokes, sweet potatoes, and Brussels sprouts. In addition, whey protein bars and almond protein bars are food research labs exclusives.
A health wave has been dashing the world and opting for vegan, and gluten-free products have increased recently. Demand for these items is growing not just among those who are allergic to gluten or are already vegan, but also among regular consumers.
To satisfy consumers taste buds, food research lab delivers vegan and gluten-free products that are made using wholesome ingredients (using organic, and healthy ingredients) and are free of preservatives. Our experts are excellent bakers with passion and experimentation skills, and we keep pushing the boundaries and experimenting with new, and different ingredients to keep up the changing consumer tastes.
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.
The use of whole and alternative grains continues to drive new product development. In response to these demand’s, food research lab uses flours made from quinoa, millet, wild rice, flax, corn, sorghum, and other non-wheat grains. Through our expert’s experimentation, we identified that these flours offer uniquely different tastes and textures from wheat flours. Whole grains continue to be popular because of their health benefits as consumers seek to avoid artificial ingredients and preservatives, thus the demand for artisan bread increases. Food research lab prepares handmade artisan bread with unique ingredients such as cheese, dried vegetables, fruits, spices, onion, and herbs.
Food research lab drive for innovation and cake stick is no wonder. It is a bite-sized round cake on a stick decorated with fun designs. They are cute, easy to eat and similar to cupcakes.
We offer doughnuts topped with nostalgic treats, like fruit loops and toppings, and innovative flavours using natural ingredients.
Stromboli, pizza rolls, croissants and other products can be customized with cheeses, meats, vegetables, and other savoury ingredients for taking during lunch, dinner and snack times.
At food research lab, we are stocked with food handling equipment, containers, food control and monitoring equipment, and necessary bakery production equipment such as mixers, oven, proofer and sheeter, bakeware, cake fryer and sheet pan racks, etc. Our food experts and researchers work with innovative concepts to bring up new ideas in creating a trendy bakery product and play with different ingredients in developing a health, tasty, flavourful and mouth-watering bakery products for the consumers.