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.

Low Carb

Our goal is to make your dream concept a commercial product, integrating our strong knowledge of ingredients and techniques to help you make the right decisions

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Low Carb

Low Carb

Recently, increased demand for low carbohydrate products and foods with alternative carbohydrates has gained special attention in the background of increasing rates of obesity, hypertension and cardiovascular disease globally. The food industry has been confronted with a new challenge of developing low carbohydrate products with acceptable sensory characteristics and competitive prices. This is because low carbohydrate literally means there is a need to replace both sensory and functionality.
Food Research Lab(FRL), our food formulation scientists, formulate innovative prototypes of low or reduced carbohydrates in the form of food, nutraceuticals and supplements in the successful manufacture of these products. We manipulate ingredients to keep the texture soft, with clean flavour and optimal viscosity. FRL’s scientific expertise partners to create winning products that meet the above requirements.

Offering general Health and wellness support and research-based technical solutions for Low/Reduced carb

Our prototype meets your nutritional and sensory within the sphere of physical and scientific possibility by using a unique combination of ingredients.
A prototype that meets the regulatory requirement that governs food processing, including those established by the FDA and the EU
An evidence-based prototype that specifically meets the targeted consumer base’s nutritional requirements
A prototype that focuses on the specific needs of low-sodium food consumers.
A prototype that clears techno-feasibility and facilitates scaling up

We use organic or conventional ingredients based on the client's specifications and physiology. We source both plant and animal-based ingredients to formulate low-carbohydrate food and nutraceutical products. For instance, resistant starch (RS) has received much attention due to its positive influence on the functioning of the digestive tract, microbial flora, blood cholesterol level, and glycemic index. Besides, RS has desirable physicochemical properties such as viscosity, gel formation, swelling capacity and water-binding capacity, which make it useful in a variety of foods. We incorporate resistant starch from natural foods or commercial obtained (RS3 & RS4) to formulate our cereals, biscuits, baked goods, dairy products, nutrition bars and bread. Our procurement team from FRL FRL hunt for the latest innovations to identify best practices globally. For instance, Hi-maize®, NOVELOSE 330®, ActiStar®, and CrystalLean® have been identified by our team to incorporate into our formulation. We also incorporate cellulose, hemicelluloses, pectin, arabinoxylans, beta-glucan, glucomannans, plant gums and mucilages and hydrocolloids, all of which are principally found in the plant cell wall

We develop baked goods and confectionary products Bakery; Cookies & Candy; Dairy; Condiments, Oils & Salad Dressings; Cereal & Breakfast based food products, bars; Diet & Nutrition; Drinks; Frozen Food; Sauces, Spices and Seasonings; Snacks and meal kits /diet formulation with low carbohydrates using the latest technology and processing method at the same time maintaining shelf life and an appealing appearance, texture, and taste.

FRL's scientists and formulation experts develop low carbohydrates with low glycemic products with varying dosages that have the capacity to modulate the sensory quality and stabilizing properties as well. Using natural ingredients or different treatment processing methods and technology. For instance, triticale, rye and wheat starch composition favourable for RS3 generation after groats treatment. Phosphorylated cross-linked RS4 is produced commercially from wheat, potato, and tapioca starches in compliance with the Code of Federal Regulations (21 CFR 172.892), and this is safe under good manufacturing practices (21 CFR 172.892). Our team formulates a product that meets the desired shelf life and water activity with a permutation combination of methods.

We can formulate the products in the form of ready-to-drink, ready-to-serve, ready-to-eat, ready-to-cook, ready-to-drink, ready-to-mix protein powders, meal replacement drinks, meal kits, low carbohydrate ingredients, sports bars and formulations along with soft or hard gels, capsules, tablets, syrups, gummies, or sachets containing a concentrated source of minerals, vitamins, or botanical extracts.

FRL's scientists and formulation experts develop a highly functional strength product that provides the intended results. We adhere to the international guidelines and formulate our product to make the product high fibre, low or no sodium claim, low or no sugar claim, and low or no-fat (saturated fat), low/reduced carbohydrate claims at the same time meet the dairy-free claim as well. Our formulation experts ensure that the end product would meet the required pH, dispersibility, efficacious dosage, shelf life, glycemic index, desired satiety, mouthfeel, flavour, odor and taste. Through years of expertise and knowledge, we bring in the right solutions that fit your requirements.

Any ingredient incorporated into the formulation needs to achieve its intended function in the human body at the same time, must adhere to safety guidelines. At FRL, we substantiate this from many different types of investigation, including secondary research for existing ingredients or, if it's novel, publishing the work in reputable, peer-reviewed journals. Data for this will be derived from chemical comparisons and analysis, activities (e.g., ORAC or oxygen radical absorbance activities), testing in animal models, genomic/gene expression studies, in vitro bioassays and, most compelling of all, human clinical testing. Through years of expertise and knowledge, we bring in the right solutions that fit your requirements.

We follow quality measures to ensure the products are safe from both the supplier and the buyer's perspectives. We carry out Marker Chemistry (e.g., HPLC, GC etc.), Microbiology tests (e.g., Pseudomonas, Salmonella, Escherichia Coli), heavy metal analysis (e.g., lead, arsenic, cadmium kept below the regulatory limits), Contamination (e.g., metal flakes from machinery), physical characteristics (e.g., powders for tablets must have low moisture content) and stability (e.g., the time for a product from initial production). We use compendium methods (USP and European Pharmacopeia) for an extensive validation process.

We follow a specific set of regulations that a product must adhere to. This includes manufacturing flow chart, solvents, quantitative ingredient lists, physical characteristics, GMO status, certifications, radiations, pesticide/chemical/ residue, contaminants, microbiology, allergens, animal derivation, and safety (Standard Material Safety Data Sheet – toxicity or clinical testing). We assist ensure to clear the ingredient supplier completes clearance through the target country’s regulatory agency prior to its inclusion in formulas. Through our years of experience, our team can speed up the acceptance and inclusion of new material. Our product development team complies with the Food, Drug and Cosmetics Act (FDA 2009), DSHEA and the Fair Packaging and Labeling Act (Federal Trade Commission 2011), safety and quality food and food supplements guidelines delineated by WHO and the United Nations Food and Agricultural Organization (FAO). Our team ensures to use only acceptable ingredients that are found in the International Nomenclature. We also adhere to the local country’s guidelines as per the client’s request, such as for the Japanese Ministry of Health, Labor and Welfare (MHLW), The Chinese Health Care Association (CHCA), China’s State Food and Drug Administration (SFDA) and FSSAI.