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.

Exploring Trend-Setting Flavors in Modern Food Products

Product / Concept	Key Ingredeinets / Flavors	Description	Trends Application
Lactic Acid Fermented Vegetable Products	Beet, Carrot, Onion, Mushroom	A new line of liquid and powdered fermented vegetable products offering on-trend flavors with functional food and beverage applications. Example: Beet juice with reduced earthiness, fruity notes, and attractive color.	Fermented ingredients for clean-label products
TABASCO Brand Scorpion Sauce	Spiced-Up Pineapple Topping	A bold and adventurous flavor profile created by TABASCO’s Scorpion Sauce, featured as a topping for ice cream sundaes, adding a spicy kick.	Bold and spicy flavors in unexpected applications
Original Red Sauce	Premium Ingredients (Smooth Cayenne, Red Jalapeño, TABASCO Pepper Mash)	Handcrafted sauce that enhances the flavor dimensions of any dish, versatile across a wide range of applications.	Classic hot sauce with premium ingredients
Sriracha Sauce	Garlic, Red Jalapeño, Zero-Fat, Preservative-Free	A milder, gluten-free hot sauce option with a blend of garlic and peppers, suitable for health-conscious consumers.	Mild spicy flavors with health-conscious appeal
Chipotle Sauce (Spray-Dry Form)	Smoked Red Jalapeño Peppers, Pecan Wood Smoke	A new spray-dry form of Chipotle Sauce, providing a smoky, flavorful addition to seasoning blends, beverages, or sweets. Inspired by ancient Aztec traditions.	Smoky flavors in versatile applications

This table outlines the innovative use of fermented ingredients, bold sauces, and traditional flavors, highlighting how these elements are being reimagined and applied in modern culinary creations. It serves as a guide for understanding how different flavors can be utilized to create exciting and trend-forward products. Additionally, table showcases the list of innovative food products and ingredients that can serve trendy flavors for different consumers preferences and tastes. The vegatables such as beets, carrots, onions, and mushrooms are fermented to produce unique lactic acid fermented vegetable products with unique taste. For example, beet juice with reduced earthiness.

TABASCO’s Scorpion Sauce made from spiced-up pineapple topping create another fermented product with the bold and adventurous flavor mingling with ice-cream. Nextly, ingredients such as Smooth Cayenne, Red Jalapeño, TABASCO Pepper Mash can be used to create classic hot sauce like original red sauce to enhance the dish flavor. Similarly, the ingredients including Garlic, Red Jalapeño, Zero-Fat, Preservative-Free can be used to create Sriracha Sauce with mild spicy flavor. Lastly, smoky flavors can be developed using ingredient such as Smoked Red Jalapeño Peppers, Pecan Wood Smoke. This new Chipotle Sauce is developed from the inspiration of ancient Aztec traditions. New products with elevated taste are discussed in the Table 6.