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.

Asthma

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

Asthma

Persistent respiratory tract inflammation contributes to various chronic diseases like asthma, chronic obstructive pulmonary disease and pulmonary fibrosis. Various nutraceuticals, including prebiotics, probiotics, phytochemicals and vitamins, have gained attention because of their therapeutic potential in modulating pathological mechanisms underlying inflammatory respiratory diseases, enhancing disease control and overall health outcome.

Offering Therapeutical support and Research-based technical solutions for Asthma

Our formulation experts develop an evidence-based product considering high-quality studies. Evidence shows several probiotic strains (LGG, Lactobacillus rhamnosus; Lactobacillus reuteri DSM 17938 250–500, Lactobacillus casei DN-114 001, Lactobacillus casei Shirota) and prebiotic oligofructose reduce the incidence and duration of respiratory tract infection. Similarly, both EPA and DHA have been found to reduce the symptoms and occurrences of bronchial asthma and COPD. Studies have shown that red and green algae as a potential source of EPA and DHA, other sources such as modified Camelina Sativa L, nitrate in plant-based diet such as beetroot juice enhances physical performance in COPD patients. Similarly, Vitamin C, E, D, polyunsaturated fatty acids (rise in n-6 and decrease in n-3), saffron, Fish, Green tea, Flavonoids, Spirulina, magnesium, curcumin, Quercetin, Nigella Sativa, Lipoic Acid, Glycine, Selenium, Zinc, Citrulline, Folate, NAC, Biotin, Taurine, and Magnesium either support inhibition of NADPH Oxidase complexes or support Glutathione Synthesis and expression of antioxidant enzymes in the body.

Our experts also formulate products targeting asthma from botanicals and herb extract such as Ganoderma lucidum (fungal), Essential oil of Eucalyptus globulus leaves, P. rotundum var. subintegrum extract, Achyranthes aspera L, Allium Cepa L. and quercetin, Andropogon muricatus, , Anoectochilus formosanus Hayata, Aster tataricus L. f. Baliospermum montanum Müll. Arg. (Euphorbiaceae)Sophora flavescens, and Glycyrrhiza uralensis (Fabaceae species)), Gamma linolenic acid (GLA; borage oil) , Licorice, and Boswellia serrata. These compounds have been promoted for antiasthma activity due to their anti-inflammatory and bronchodilator properties. We can develop supplements or products using a single nutrient or a combination of several nutrients in the form of ready-to-mix powders or as a meal kit. Our team also offer help in looking at the pharmaceutical activity, including pharmacokinetic study regarding their efficacy, safety and the required dosage of the products from animal and microorganisms sources to induce in vivo antiasthma activity.

Our prototype meets your nutritional and sensory within the sphere of physical and scientific possibility by using a unique combination of flavours and sweeteners.
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 a specific nutritional focus.

At Food Research Lab's, we formulate food and nutraceuticals for all kinds of Asthma problems . Food Research Lab's scientific expertise partners to create winning products that meet the above requirements.