Why Choose Food Research Lab's FRL as Your Food Product Development (FPD) Consultant and Partner?

There are several options in almost every product area in today’s market, and the difficulty is in coming up with unique items that stand out and connect with customers. Food Research Lab's Food Research Lab (FRL) takes a holistic approach to creating food and beverage products. We define, demographically target, and build effective goods through a sequential process for category selection and comprehension. The client can visit the lab to learn the process. We offer unlimited rounds of revisions to ensure customer satisfaction. The final product prototype, along with the documentation process, including the video (through email), will be shipped to the client, and in case the client is not satisfied with the video, a food technology consultant will visit the place for the product demo at the client’s costs.

What are the different forms that you deliver the Food Product Formulations?

The food industry is witnessing a new form of consumption. Keeping that in mind, we can formulate the products in the form of ready-to-eat, ready-to-drink, ready-to-mix, ready-to-serve, and ready-to-cook food products. We use ingredients that offer an added value to the development and improve its indulgence and sustainability in terms of its functional ingredients, plant-based food dyes, and natural preservatives with a clean label.

What are the sectors Food Research Lab cover?

We cover a wide range of sectors such as soups, sauces and dips, chips, tortillas, dry beverage powder, plant-based products, masalas, puddings, instant mixes and many more.

How is sensory testing been carried out?

Our sensory examination leads to the precise formulation and recipe recommendations. We develop data-driven design models based on sensory research and customer insights. The fact-based design methodology used by Food Research Lab reduces risk and gives our clients market confidence while cutting development time in half. With our dedicated sensory lab facility, our team takes satisfaction in creating and optimizing successful products in the marketplace, generating a favourable return on investment, and developing brand advocates.

Smoothie formulation by retaining the bioactive compounds

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Smoothie formulation by retaining the bioactive compounds

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Smoothie Formulation by Retaining the Bioactive Compounds

Evaluation of the stability of newly formulated smoothie

Assignment: Formulation of smoothie and at the same time, there is a need to maintain bioactive compounds.

Solution: At food research laboratory, our technologists formulated smoothies, which can be added to yoghurt. The product developed is a minimally processed and at a high organoleptic, nutritional quality. Since the stability of the product will get affected when it is exposed to different environmental conditions leading to its degradation. In specific, anthocyanin colour is unstable and susceptible to changes which may degrade. Our product could be able to retain total polyphenols and total anthocyanins. Overall, the formulation was acceptable and shelf-stable.

Benefits

Customer Focussed – Ingredient (Enriched Raw material), Nutrients, Nutraceutical Formulation

Evaluation of shelf stability, microbiology, nutrition Analyses, Sensory Testing Rheological properties, and more

Customer-commissioned production – delivery in one batch with full shelf life