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.

Lowering blood cholesterol

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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Lowering blood cholesterol

Lowering blood cholesterol

Cholesterol is a waxy molecule that may be present in your bloodstream. Cholesterol is required by your body to produce healthy cells, but excessive cholesterol levels might raise your risk of heart disease. You might have fatty deposits in your blood vessels if you have high cholesterol, and these deposits eventually accumulate to the point that blood flow through your arteries is restricted. Those deposits can sometimes rupture and form a clot, resulting in a heart attack or stroke. High cholesterol can be passed down the generations, but it’s more typically the result of poor lifestyle choices, making it avoidable and curable. High cholesterol can be reduced by a nutritious diet, frequent exercise, and, in some cases, medication.

Offering Therapeutical support and Research-based technical solutions for Lowering blood cholesterol

Cholesterol is linked to proteins and transported through the bloodstream, and lipoprotein is a mixture of proteins and cholesterol. Depending on what the lipoprotein transports, there are several forms of cholesterol, and they are as follows:

LDL (low-density lipoprotein) is a kind of cholesterol found in the (LDL). LDL cholesterol, sometimes known as 'bad' cholesterol, is responsible for transporting cholesterol particles throughout the body. LDL cholesterol accumulates in the walls of your arteries, hardening and narrowing them.
High-density lipoprotein (HDL) is a kind of cholesterol found in the (HDL). The "good" cholesterol, HDL, collects extra cholesterol and transports it to your liver.
Triglycerides, the fat found in the blood, is usually measured as part of a lipid profile. A high triglyceride level might also put you at risk for heart disease.

We develop organic or conventional based on the client's specifications and physiology. We source both plant and animal-based ingredients to formulate low-saturated food and nutraceutical products. Our procurement team from Food Research Lab FRL hunt for the latest innovations to identify best practices globally. For instance, Off-SAT is an ingredient that replaces saturated fat and retains the same sensory attributes, structure and shelf life as the standard formulation. Similarly, oils from high oleic soybean corps lower saturated fat by more than 40% and extend shelf life without the use of TBHQ. For instance, oleogels to replace trans fats and saturated fats has been a recent trend. Another proprietary product is Benexia ALA Powder, a micro-encapsulated chia oil rich in omega-3 alpha-linolenic acid (ALA) fatty acid that can improve the nutritional profile of the finished product.

Our prototype meets your nutritional and sensory within the sphere of physical and scientific possibility by using a unique combination of flavours and sweeteners.
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 a specific nutritional focus.

At Food Research Lab's, we formulate food and nutraceuticals for lowering blood cholesterol. Food Research Lab's scientific expertise partners to create winning products that meet the above requirements.