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 Butter Buds’ Multifunctional Flavor Solutions: Enhancing Richness and Innovation in Dairy and Non-Dairy Products

Product / Concept	Key Ingredeinets / Flavors	Description	Trends Application
Non-Dairy Flavors	Non-Dairy Buds Ghee Type, Non-Dairy Buds Asia, Non-Dairy Butter Flavor, Butter Buds 8x Non-Dairy LD	Dairy-like flavors designed to provide rich, buttery, and cheesy flavors without dairy allergens. These flavors enhance richness, mouthfeel, and mask off-notes in plant-based and keto-friendly products.	Dairy-free flavor enhancement, allergen-free products
Dairy Flavors	Cream Buds, Milk Buds, Cheese Buds, Butter Buds	Concentrated dairy flavors that add creaminess, cheese flavors, and buttery richness to a variety of applications.	Rich flavor enhancement in traditional products
Specialty Flavors	Butter Buds Bacon, CocoaButter Buds, Dried Beer Extract, Olive Oil Buds	Unique, concentrated flavors that provide specific taste profiles like bacon, cocoa butter, and olive oil, offering versatility in product formulation.	Specialty flavors for innovative culinary applications
Sweet Treats	Malted Bark with Pecans (Butter Buds Sautéed Butter Flavor), Iced Kringle (Natural Ghee Buds)	Sweet treats showcasing the rich, buttery flavors of Butter Buds products, demonstrating their versatility in both savory and sweet applications.	Sweet flavor enhancement, indulgent treats

This table highlights the multifunctional nature of Butter Buds’ flavor ingredients, showing how they can be used to enhance richness, mask off-notes, and provide specific flavor profiles in both dairy and non-dairy products. The emphasis on allergen-free and specialty flavors aligns with current trends in food innovation, particularly in plant-based and keto-friendly applications. This table summarizes a broad variety of innovative flavor solutions across different categories, each specially created to improve both dairy and non-dairy products. The ingredients, such as non-dairy buds Ghee Type and Butter Buds 8x Non-Dairy LD used in the Non-Dairy Flavors category, provide rich, buttery, and cheesy flavors without the presence of dairy allergens. These flavors provide perfect flavor for plant-based and keto-friendly products, enhancing dairy-free products with a creamy texture. On the other hand, ingredients such as cream buds, milk buds, and cheese buds give concentrated flavors that add creaminess and richness to products and are used for enhancing flavor in conventional dairy-based foods.

The Specialty Flavors category using ingredients such as butter buds, bacon, and olive oil buds can offer specific taste profiles and bring creative dishes to culinary creations. Finally, Sweet Treats made of Malted Bark with Pecans and Iced Kringle illustrate the adaptability of Butter Buds products. Overall, this table showcases how these flavors enhance both savory and sweet products with indulgent, buttery notes. For more flavor innovations and functional benefits products, see Table 14.