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.

Article 20 of Regulation (EU) No 1169/2011

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Article 20 of Regulation (EU) No 1169/2011

Article 20 of Regulation (EU) No 1169/2011

Article 20 of Regulation (EU) No 1169/2011, also known as the Food Information to Consumers Regulation (FIC), sets out the rules for using food additives in food products. This article is complemented by Regulation (EC) No 1333/2008, which establishes a list of permitted food additives and their conditions of use.

Article 20 of the FIC requires that food additives be authorised in the European Union (EU). It must be included in the Union list of authorised food additives established by Regulation (EC) No 1333/2008. The Union list includes a range of food additives such as colours, preservatives, emulsifiers, stabilisers, and thickeners.

Under the FIC, food additives must comply with the conditions of use specified in the Union list. These conditions include the maximum permitted levels of the additive in the final product, any restrictions on use, and labelling requirements. In addition, food additives must be used only for authorised purposes and must not mislead consumers about the food product’s nature, substance, or quality.

In addition to the rules in Article 20 of the FIC and Regulation (EC) No 1333/2008, food additives must comply with other applicable EU laws, including food safety, labelling, and consumer protection. Also, the food additives are subject to strict control and monitoring to ensure that they are safe for human consumption and do not pose a risk to public health.

Overall, the framework for using food additives in food products sold in the EU is established by the combination of Article 20 of the FIC and Regulation (EC) No 1333/2008. In addition, it ensures that consumers have clear and accurate information about the additives used in their food.