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.

Sugar Replacers Development

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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Sugar Replacers Development

Sugar Replacers Development

The global market for sugar replacers is expected to increase significantly due to increasing demand from the food and beverage industry. This calls for a huge opportunity for flavour substance manufacturers.
To further fuel the demand for the high prevalence of obesity and chronic disease due to hectic lifestyles, consumers shift towards positive health effects offered by plant-based ingredients and increased awareness among consumers regarding the health benefits of synthetic sugars and all the above factors drive the growth of this industry. Given this, manufacturers are well-positioned to respond. In this context, food industries are interested in producing sugar replacers for different applications. At FRL’s contract food and nutraceutical research and development (R&D) laboratory, our food formulation scientists can help your sugar reduction challenges with our new innovations. We formulate sugar replacers for different applications, including food, beverages, nutraceuticals, and herbal industries, that capture the consumer’s heart. We have expertise and experience in developing sugar replacers that meet the most stringent requirements in taste, quality and regulations. We have expanded our scope to include sucralose, monk fruit, stevia, erythritol,
FRL’s scientific expertise partners to create winning products that meet the desired organoleptic profile and regulatory parameters and thereby make your product unique and stand out in the marketplace.

Food Research Lab(FRL) can be the right fit for your Sugar Replacers Development because we.

Replace Sweetness

Fruit-based with GI less than 55.
Low and no-calorie ingredients to meet your sugar reduction
Polyols
Stevia rebaudiana, Oligofructose and Isomaltulose
Reduces sugar syrups
Raftilose,
polydextrose (Litesse II®), salatrim (Benefat®), and sucralose(Splenda®)
Honey and Molasses
Coconut sugar
Monk fruit
Erythritol
Agave fructans
Amino acids, soluble fibres as sugar replacers
Flavours for Herbal Preparations

Food Research Lab's Food & Nutraceuticals Contract Research Laboratory network provides manufacturers with advanced scientific and research capabilities. Contact our scientific experts to discuss how we can help you