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.

admin, Author at Food Research Lab

10 Jan

The Role of Clinical Trials in Probiotic Validation: Key Standards and FRL’s Expertise

by admin

in Nutraceutical

Comments

Probiotics are widely recognized for their potential health benefits. However, to qualify as a probiotic, a strain must demonstrate efficacy through at least one well-conducted human clinical trial. This article delves into the criteria for...

Benefits of Reverse Engineering of nutraceuticals

08 Jan

Techniques for Encapsulation of Probiotics: Enhancing Stability and Viability

by admin

in Nutraceutical

Comments

Encapsulation is a crucial process in developing probiotic products, aiming to protect beneficial microorganisms and ensure their viability until they reach the target site in the human body. Researchers and the industry have explored various...

07 Jan

Ensuring Probiotic Viability: Strategies for Stability and Efficacy in Food Products

by admin

in Nutraceutical

Comments

The health benefits of probiotics rely on their ability to remain viable in sufficient numbers in food products. According to FAO/WHO (2002), probiotic foods must contain at least 10⁶ CFU/g of live microorganisms to confer...

Understanding the Role of Carbohydrate Amount and Availability in Glycemic Index (GI)

30 Dec

How Food Research Lab Supports Clinical Trials for Fermented Dairy and Probiotic Products

by admin

in Nutraceutical

Comments

At Food Research Lab, we specialize in translating evidence-based insights into actionable strategies for product development, ensuring that manufacturers can substantiate claims through robust clinical trials. Here’s how FRL can assist in clinical trials...

30 Dec

The Role of Fermented Dairy Products and Probiotics in Cardiometabolic Health: Evidence-Based Insights

by admin

in Nutraceutical

Comments

Cardiometabolic diseases (CMDs), including type 2 diabetes (T2D), metabolic syndrome, and cardiovascular diseases (CVDs), are major global health concerns. Emerging evidence highlights fermented dairy foods (FDFs) and probiotics as promising interventions for preventing and managing...

26 Dec

How Food Research Lab Can Support Probiotic Product Development for Manufacturers

by admin

in Nutraceutical

Comments

At Food Research Lab, we specialize in bridging the gap between research, product development, and commercialization, ensuring safety, efficacy, and regulatory compliance for probiotic-based products. Here's how we can help: How Food Research Lab...

25 Dec

Probiotic Evidence to Product Development, Safety, and Efficacy for Manufacturers

by admin

in Nutraceutical

Comments

The systematic review and meta-analysis published in BMC Infectious diseases in 2024, by Nelwan and their co-authors provide manufacturers with a scientific foundation for developing probiotic-based products. The evidence underscores specific health benefits of probiotics,...

24 Dec

Role of Probiotics as an Adjuvant in Treating Infections: Evidence-Based Insights

by admin

in Nutraceutical

Comments

Probiotics have gained significant attention due to their potential benefits in treating infectious diseases. Recent systematic review and meta-analyses published in BMC Infectious diseases in 2024, by Nelwan and their co-authors highlights the role of...

23 Dec

The Role of Probiotic Supplementation in Enhancing Athletic Performance: Evidence-Based Insights

by admin

in Nutraceutical

Comments

The scientific understanding of probiotics and their impact on athletic performance continues to expand, offering valuable insights for athletes and fitness enthusiasts. A recent systematic review, meta-analysis, and meta-regression published in the Journal of Nutrients...

19 Dec

Functional beverages Spotlight: The latest in gut health NPD.

by admin

in gut health

Comments

Today, 69% of consumers globally are now more likely to pay attention to nutritional benefits when purchasing food and drink 1. This demand, which was growing, has accelerated as a result of the global pandemic,...