New Baked Goods Development

Fish based bakery products:

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.

Meat-based bakery products:

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.

Alternatives for proteins in bakery products:

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.

Vegan And Gluten-Free bakery products:

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.

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.

Traditional grains for a new baked product:

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.

Innovation in bakery products:

• Bakery on a stick:

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.

• Innovative doughnuts:

We offer doughnuts topped with nostalgic treats, like fruit loops and toppings, and innovative flavours using natural ingredients.

• Savoury:

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.

Production Facilities and Machines, we use:

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.