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.
Health and wellness-focused preserves products
To fight with the rising demand in producing preserve products with less sugar and fat. Globally, spreads has been the top used product for breakfast and at food research lab we have alternative in providing healthy products with high sugar will be replaced with alternatives such as organic sweeteners, fruit concentrates and many more, for the preparation of sugar-free jams, jellies and preserves. 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. We are committed to shifting recipes that employ more natural and organic ingredients and at the same time eliminating artificial additives, colours, flavours and high fructose corn syrup.
Low-carb and low-fat preserves products:
The trends across the world have been continuously looking around for tastier and healthier preserves products that have low carb and less fat. Our experts will answer the consumer's concern at food research lab through making products such as jellies, jams and preserves with the use of naturally grown organic fruits like blueberries, raspberries and other essential ingredients will be infused with our unique ingredients including herbs, spices and seeds to develop top-notch products as a replacement for unhealthy preserve products.
Meat-based preserves products:
Even though consumers are demanding preserves that are fortified, low fat, low sugar, and other health-promoting properties, there is equal demand for meat-based preserve products such as meat and fish. Our food experts and researches at food research lab develop products like curing with increased flavours by using organic ingredients and natural herbs and spices. We are also promoting the same concept with mixed vegetables for different flavours.
Flavours enriched healthy preserves products:
Trends in having healthy products increased consumption of a variety of fruits by the consumers, and there are a large group of fruits generally gives pleasant smell and flavour while eating. Researchers at food research lab use the same concept in developing spreads based on fruit butter. We have our procedures and specialized ingredients in producing a mouth-watering spread, at the same time fulfilling the needs of nutrients from a regular diet.
Production Facilities and Machines:
The food research lab has qualified food experts and researchers specialized in making quality preserve products, and each of them has their track records behind their names. Our production unit is fully equipped with essential equipment including kettle, conveyor, storage system, blending unit, vacuum pan, and many more. We develop innovative concepts in making novel flavours, and experimenting them at labs becomes our strength in producing quality products.