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 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.

Leadership

Our executive leadership team has more than a decade of expertise in the healthcare and nutrition fields.

Dr. Radhika R.D., Ph.D.

R&D Director

Radhika Ganesan, Chief Operating Officer, Food Research Lab is a multifaceted personality with varied interests. She juggles multiple roles with equal ease and finesse. A Harvard alumnus with vast experience in strategic operations, human resources, management and food technology, she has her eyes firmly set on the goal. As the COO, she is responsible for spearheading the varied divisions of Food Research Lab while ensuring the goals of each division are met.

Her strength lies in her resilience, where she anticipates changes in the market and prepares the organization to tackle any changes head-on. She believes that “Failure to anticipate any impending changes within the market environment can destroy all that you have worked for”. As a thorough professional, she drives operations with her innate instinct for overcoming any potential challenges, and as an individual, she believes in fostering a work culture with her employees, duly supported by a robust organizational structure. She inspires the best amongst each of her employees, who look up to her for guidance and direction.

Striving for excellence, she consistently endeavours to provide bespoke customer experience through quality and value additions.