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/No Reduced Sodium

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 Sodium

Low Sodium

Diet Lite or “Light” foods claim can be applicable if the fat content is reduced by 50 percent or more per reference amount customarily consumed (§101.12(j)(1)). For sodium, it is reduced by 50% or more, and the food does not meet the definition of “low calories” and claims must say “light in sodium”. or more . At Food Research Lab(FRL), our food formulation scientists formulate innovative prototypes of low-sodium foods and beverages for targeting Light/Lite Claim. FRL’s scientific expertise partners to create winning products that meet the above requirements.

When formulating a product focusing on the Diet Light or Lite Claim, what are the first tasks that you will carry out

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 patients with diabetes, metabolic syndrome, CVD, obesity and many more.