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 (FRL) 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.

The Nutraceutical Ingredients Market - Guires Food Research Lab

08 Aug

The Nutraceutical Ingredients Market

by Food Research Lab

in Consumer & Market Research

Comments

The nutraceutical ingredients market is expected to grow at a CAGR of 7.0 per cent from 2020 to 2025, from USD 162.1 billion in 2020 to USD 227.5 billion in 2025. The market is expected to develop due to increased demand for fortified foods as consumers become more health aware. Increased prevalence of chronic illnesses worldwide and regulatory regulations on food fortification are critical drivers of market expansion.

Nutraceutical ingredient producers quickly use personalized healthcare technologies to provide better-suited and personalized end products for customers. Consumer goods businesses are progressively gathering data to allow an appropriate analysis of purchasing behaviour and lifestyle to give customers customized alternatives based on their preferences.

Food Research Lab can be your nutraceutical/functional food product development and scale-up partner, starting from the primary feasibility testing of your initial concept to the finished product in your hands.

We combine a unique range of health components and functional incorporating technologies with well-equipped formulation laboratories managed by technical teams with excellent scientific knowledge.

We apply reverse pharmacology for developing functional foods/herbal supplements

Some of the widely prevalent Nutraceutical Product Developments include the following: Food Research Lab is an expert in developing,

Functional and nutraceutical lipids: Omega-3 fatty acids, MUFA, MCF acids and triacylglycerol’s, CLA, Diacylglycerol oils, structural lipids
Functional plant ingredients: Soy extracts, plant sterols and stanols, beta-glucan and inulin
Dairy ingredients: functional dairy products, galactooligosaccharides, lactulose
Probiotics, prebiotics, synbiotics and antioxidants products
Microalgae based functional lipids
Functional foods for the brain that boost the immune system, phytosterols, neurodegenerative, omega 3, 6 and 9 fatty acids