foodresearchlab

Reverse engineering offers numerous benefits to nutraceutical companies by helping them to assure their quality, ensure regulatory compliance, enhance product quality, facilitate innovation, reduce adverse environmental impacts and recognise counterfeit products. More info >> https://www.foodresearchlab.com/blog/what-are-the-benefits-of-reverse-engineering-of-nutraceuticals/

We are a team of food scientists and food technologists who offer B2B service in product development. We understand the importance of regulations, keep updated with the changes in the regulatory environment and offer regulatory and scientific research services for our clients More Info >> https://www.foodresearchlab.com/blog/food-products-developed-international-regulatory-standards/

Reverse engineering, also known as back engineering, is a process of obtaining knowledge from a manufactured product and developing one with similar characteristics. In the food and beverage industries, reverse engineering is also called deformulation More Info >> https://www.foodresearchlab.com/what-we-do/new-product-development-service/new-food-product-development/

We keep a close eye on food industry trends and assist manufacturing companies with new product formulation creation and re-formulation to match consumers’ ever-changing desire for healthy and flavourful food. More Info >> https://www.foodresearchlab.com/what-we-do/new-product-development-service/new-food-product-development/

By working directly with Pepgra’s beverage expertise, you’re assured of getting innovative beverages such as bottled infused water, nutritional beverages, soft drinks, energy drinks with low calories and low sugar, milk-based beverages, plant-based drinks, coffee and tea-based products.

We are contract manufacturing facility who offer B2B service in new product development. We monitor market trends and help our clients formulate products per the trends More Info >>https://www.foodresearchlab.com/what-we-do/cosmeceutical-product-development/ Contact us >> https://www.foodresearchlab.com/contact-us/

Companies now recognize that the supplement world can uniquely approach their product in beverage format to create more value for the overall market. Given this insight, the contract Research and Development (R&D) team of Guires Food Research Lab (FRL) has vast experience designing and developing new beverage products tailored to the client’s goals More Info >> https://www.foodresearchlab.com/what-we-do/new-product-development-service/beverage-formulation/

Food Research Lab global Contract R&D had formulated Instant Ginger dips/sauce powder which is ready to mix and consume. The trials were done with tray dried ingredients and finally reconstituting with water. The outcome was better than other drying methods in terms of color and flavor. Further improvement needs to be made to texture of the product, so that it mimics freshly made dips and Sauce. Visit: https://www.foodresearchlab.com/insights/inside-the-lab/instant-ginger-powder/

The global raw sugar market is expected to rise at a 4.6% Compound Annual Growth Rate (CAGR) from 2022 to 2032, as conducted by industry and market research on raw sugar. Food Research Lab aims to assist food and beverage industries in creating new food products that incorporate raw cane sugar instead of refined sugar. Raw cane sugar has a richer flavour; the amount of sugar for preparation of a dish will be lesser if raw sugar is used instead of refined, making it reliable low-sugar option. More info: https://www.foodresearchlab.com/discovery-intelligence/global-research-and-market-analysis-on-raw-cane-sugar/

The Food Research Lab global Contract R&D had formulated the Instant dips/Sause powder which is ready to mix and consume. The product made from tray drying had flavor and aroma grated coconut and had good sensorial score.

Food Research Lab global Contract R&D had formulated the low-calorie plant-based Chew made with ingredients such as natural sweetener fruit and vegetable Powders and emulsifier and fruit juice for flavor and color. The process begins with weighing and cooking them until reaches 128°C and pouring into Moulds for shaping. Read more: https://www.foodresearchlab.com/insights/inside-the-lab/plant-based-chews/

The Food Research Lab global Contract R&D had formulated the low-calorie plant-based gummies made with ingredients such as prebiotics, natural sweeteners and fruit concentrate that were very flavorful and colorful. More info: https://www.foodresearchlab.com/insights/inside-the-lab/low-calorie-gummies/

Pepper is the most consumed spice in the world, accounting for 30 -35% of the spice trade and is projected to rise. As a result, the cost of pepper has increased again due to increased consumption, which affects the market value. For instance, the black pepper market was valued at US$1.83 billion in 2021 and is expected to reach US$2.96 billion in 2029, at a 6.17% increase. This video provides a brief idea of how pepper consumption influences global markets and how the food research lab helps identify the variants of black pepper while developing new products. More info: https://www.foodresearchlab.com/blog/new-food-product-development/global-market-analysis-on-pepper-consumption/ #pepper #food #organicpepper #pepperconsumption #blackpepper #newproducts #foodproduct #pepperproduction #marketanalysis #foodresearch #foodresearchlab #foodindustry #foodmedicine #foodproductdevelopment #foodproduction #foodproducts

The COVID pandemic has paved way for creative and new snack products, Our food research lab team can help you create the healthier version of your snacks. We assist you to develop the products and also provide you the market analysis geographically. This blog shows different types of snacks and their growth in the market. Our Food Research Lab experts have developed different category of snacks such as Low fat, high protein, Dehydrated fruits and vegetables, extruded, functional snacks. We assist you to develop the products and also provide you the market analysis geographically. Video: https://youtu.be/0p8yfRkuDt8

To understand the product availability in the UK Supermarkets especially in the Sainsbury’s. Sainsbury’s, the second largest UK grocery by market share with 14.9% share of the supermarket sector after Tesco. J Sainsbury plc, trading name of Sainsbury’s is the second largest chain of supermarkets in the United Kingdom. At Pepgra's Food & Nutraceuticals Research Laboratory, our new food product development scientists formulate the protein carb bars from various healthy and nutritious raw materials. Our contract research team assists manufacturers and start up in developing the product that could meet the recommended dietary allowances guidelines, required shelf life and sensory. Our facility enables to conduct pH, acidity, water activity, texture analysis, microbial analysis, antioxidant activity, total flavonoid content, phenolic content, and sensory analysis. Reach us: https://www.foodresearchlab.com/insights/uk-market-retail-store-visit/

To understand the product availability in the UK Supermarkets especially in the Sainsbury’s. Sainsbury’s, the second largest UK grocery by market share with 14.9% share of the supermarket sector after Tesco. J Sainsbury plc, trading name of Sainsbury’s is the second largest chain of supermarkets in the United Kingdom. At Pepgra's Food & Nutraceuticals Research Laboratory, our new food product development scientists formulate the protein carb bars from various healthy and nutritious raw materials. Our contract research team assists manufacturers and start up in developing the product that could meet the recommended dietary allowances guidelines, required shelf life and sensory. Our facility enables to conduct pH, acidity, water activity, texture analysis, microbial analysis, antioxidant activity, total flavonoid content, phenolic content, and sensory analysis. Reach us: https://www.foodresearchlab.com/insights/uk-market-retail-store-visit/

Sainsbury’s, the second largest UK grocery by market share with 14.9% share of the supermarket sector after Tesco. J Sainsbury plc, trading name of Sainsbury’s is the second largest chain of supermarkets in the United Kingdom. At Pepgra's Food & Nutraceuticals Research Laboratory, our new food product development scientists formulate the protein carb bars from various healthy and nutritious raw materials. Our contract research team assists manufacturers and start up in developing the product that could meet the recommended dietary allowances guidelines, required shelf life and sensory. Our facility enables ot conduct pH, acidity, water activity, texture analysis, microbial analysis, antioxidant activity, total flavonoid content, phenolic content, and sensory analysis. Reach us: https://www.foodresearchlab.com/insights/uk-market-retail-store-visit/

Seaweed has been used as a salt substitute and therefore has been used for the formulation of new sodium-reduced meat products. Seaweeds have minerals like Na, Ca, Mg, Mn, P, K, I, Fe and Zn. This high mineral content offers an enormous opportunity of using seaweeds as salt replacers in processed meat. In the present Growing market of food ingredients development, reduced-salt food products are expected to grow at a compound annual growth rate (CAGR) of 5.1% from 2022 to 2030, Food Research Lab helps you in the development of low sodium and salt substitute for cooking for a healthier lifestyle by carrying out a through ingredient analysis. Read more: https://www.foodresearchlab.com/blog/new-product-development/formulation-of-healthier-products-as-a-source-of-salt-replacers/

Sensory assessment is currently neglected in the food and beverage business, but it can benefit a winery that uses the procedures effectively. Sensory evaluation can provide a foundation for judgments if controls are adequately implemented, panellists are carefully selected, practical training, appropriate sensory methods are used, and correct statistical interpretation. Food Research Lab has expert sensory panellists who help clients in identifying and selecting the optimized product. Food Research Lab is a Global Contract R&D Food, Beverages & Nutraceutical Lab providing solutions to Food, Beverages and Nutraceuticals(F, B & N) industries worldwide. We are one of the most renowned food sensory testing companies worldwide. Read more: https://www.foodresearchlab.com/blog/rte-rtc/sensory-evaluation-of-food/

The newest and most advanced technology currently accessible is the inclusion of nanotechnology in a cosmetic composition. Nanoscale-sized chemicals are used in cosmetic formulations to deliver benefits such as enhanced UV protection, deeper skin penetration, long-lasting effects, greater color, higher finish quality, and many more. Read more: https://www.foodresearchlab.com/blog/new-product-development/nano-technology-in-cosmetic-product-development/

Let’s examine the goal of standard recipes in more detail, as well as how they are created issues that restaurants face in the formulation design and development of a customized recipe and menu development. The Pepgra’s food research lab mentions about the dilemma in unique recipe and menu development that entice taste and increase customers the impeding factors and resolutions. More info: https://www.foodresearchlab.com/blog/new-product-development/restaurant-recipe-and-menu-development-challenges/

Although everyone in the food ingredients development business may believe they are familiar with the majority of recent industrial ingredient discoveries, as the world’s population rises and nutritional need rises, new sources of macronutrients are quickly entering the picture. In addition to requiring enough nutrition, today’s customers are continuously looking for innovative ways to enhance their sense of self-actualization and raise their standard of living via wellness and health preservation. These market forces keep the food ingredients development sector on its toes since most firms use food ingredient analysis and new ingredient discoveries are still at the top of corporate priorities. Customers urge food producers to stop using artificial substances. A growing range of organically derived compounds, such as colours made from fruits and vegetables and antimicrobials and food preservatives made from herbs, are now available due to this demand. Many food scientists want to reduce the amount of salt or added sugar in goods. The food research lab offers some feasible solutions for startup concerns regarding the food ingredient discovery and formulation. Read more: https://www.foodresearchlab.com/blog/new-product-development/food-ingredient-discovery-and-formulation-concerns-for-startups/ #food #ingredients #foodingredients #foodformulation #newfoodproductdevelopment #foodinnovation #ingredientsmatter #fooddevelopment #startup #startups #foodstartup #challenges #concerns #beverage #foodindustry #foodprocessing #foodresearchlab #ingredientes #ingredientdiscovery #ingredientintelligence #foodproduct #foodproductdevelopment #foodproducts #beverage #foodproducers #foodtechnology #foodtechnologist #foodbusiness #foodbusinessideas

Nowadays, people are gravitating toward nature, and many cosmetics, stylish products, and other things are made from it. Pepgra’s food research lab aims to resolve the herbal cosmetic formulation issues and prospective solutions which are drawn out from years of experience. More info: https://www.foodresearchlab.com/blog/nutraceutical-product/prospective-issues-and-solutions-in-herbal-cosmetic-formulations/

Developing a new product line is both thrilling and challenging. Almost all firms make the same faults during the process of new product development. Understanding the food product development challenges can aid in prevention of time delays and keep your project on track on time. More info: https://www.foodresearchlab.com/blog/new-food-product-development/food-product-development-challenges-and-solutions-in-the-uk/

Ready to drink (RTD) beverages are convenient and portable for fast-paced consumers. It also allows the manufacturers to incorporate innovative ingredients and packaging to attract stronger demand from the consumers. 1.How to choose the right ingredients? 2.Dairy Protein Hydration 3.What happens to overheated proteins at 140°C during processing? To Continue Reading : https://bit.ly/39zFJMl