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.

Advice For Introducing Beverages in the Market |Food Research Lab(FRL)

Tips-To-Launch-Your-Beverage-Products-In-The-Market

06 Apr

Advice For Introducing Beverages in the Market

by Food Research Lab

in Beverages

Comments

Have A Processing Strategy In Place From The Start

It is important to think about and implement the required processing conditions when developing on a beverage product. A variety of parameters, including product composition, pH, ingredient micro-load, manufacturer capabilities, and package type, will influence processing conditions. Thermal processing duration and temperature, addition order, mixer type, and batch tank configuration can significantly impact the final product. Taste, color, stability, texture, and the efficacy of functional ingredients can all be affected in the healthy beverage development process.

Early On, Identify A Contract Packaging Partner

Your contract packaging partner selections may be influenced by the type of container and materials used in your product. There may be less availability of food packaging partners available for a certain product and package combination, or a particular product type may be so popular that finding line time is difficult (for example, there is currently a high demand for items that require retort processing). You could also come across food packaging partners who refuse to process a product due to its ingredients (e.g. if your product is a supplement or has an allergen). Many food packaging partners also have large minimum run volumes, making new and innovative items difficult to achieve. Most of the time, beverage development companies provide packaging solutions as a subsidiary service.

Expect A Few Glitches

Today’s most popular beverages are technically difficult to prepare, especially with today’s low-sugar and clean label requirements. Products like dairy substitutes, high protein smoothies, and retort café lattes require a trained workforce to match consumers’ flavour, texture, and stability expectations. You might run into issues like trouble acquiring an ingredient (especially if it’s innovative and organic), off-flavours like bitterness or astringency, or components dropping out of the solution throughout the development process. Plant-based beverage market is a recent trend that involves a lot of challenges, and only a few companies have converted it into a profitable business. To hide off-notes, boost sweetness, or improve mouth feel, you could replace an ingredient in the base or use flavourings with modifying qualities. If you’re experiencing trouble with stability, try an alternative stabilizer (such as carrageenan, xanthan gum, pectin, or gum Arabic) or reconsider your processing.

Prepare A Launch Strategy

Create a distribution strategy before your beverage hits the market. Consider the following questions: Where is your target consumer most likely to purchase your product? Is the product just available online or in stores? Have you made any retail relationships or scheduled meetings with possible buyers? Will those potential customers provide input before your product may be placed on the shelf? Is there a possibility of partnering with a food service provider who can assist in healthy beverage product developments?

If you intend to sell your product in physical stores, it will take time to get your product on shelves, and having a strategy can help you discover any gaps that may hinder a clear path to market. In addition to developing a go-to-market plan, determine a promotion strategy that will keep customers coming back. Coupons, discounts, content marketing, and ad buys are all examples of promotional opportunities. Pre-empting these issues will allow your team to concentrate on sales and strategy in the future, resulting in better brand performance.

Be Resourceful

In today’s fast-paced and saturated market, product quality, cost, and speed of innovation are all critical. Whether you’re an entrepreneur looking to launch the next great thing, a small business with limited R&D resources, or a large corporation with a diverse beverage business consulting, it’s critical to think about the resources your beverage concept will take from your team. High-complexity projects can be difficult, especially if the deadline is short or your team is unfamiliar with the beverage type. Because of the taste and stability concerns and the difficult-to-predict issues that develop when working in tough plant-scale production conditions, experience is essential when working on complicated products.

Conclusion:

Beverage processing technology is a fast growing field. Newer beverage product developments happen almost every day in all parts of the world. With innovation and inclusion of research in product developments, beverage industry is set to see drastic changes in the coming decades. We at Food Research Lab can help you develop new drink products and launch them in the markets.