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.

Food Research Lab, Author at Guires Food Research Lab

03 Jun

FSSAI Definition: Probiotic Foods

by Food Research Lab

in FSSAI in India, Regulation Updates

Comments

[vc_row css=".vc_custom_1680241377934{margin-right: 25px !important;margin-left: 25px !important;}"][vc_column][vc_column_text]How are Foods with added probiotic ingredients defined under FSSAI? Foods with added probiotic ingredients are defined as “Probiotic Foods” under FSSAI in India. As per the FSSAI regulations, probiotic foods...

03 Jun

Marks & Spencer has recalled their M&S Belgian Dark Chocolate Bar due to undeclared milk

by Food Research Lab

in Insights, recall

Comments

[vc_row][vc_column][vc_column_text css=".vc_custom_1685946708689{padding-top: 2% !important;}"]Products Recalled: Dark Chocolate Bar Problem: M&S Belgian Dark Chocolate Bars, weighing 180 grams, have been recalled by Marks & Spencer as certain boxes may contain milk that isn’t disclosed on the label....

26 May

How do functional foods help in the management of Mental Health disorders?

by Food Research Lab

in New product development, Nutraceutical Product

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[vc_row][vc_column][vc_column_text]Introduction Mental health disorders are defined by the World Health Organization (WHO) as "A cluster of psychological, behavioural, and emotional symptoms that interfere with an individual's ability to function effectively in daily life." In addition to the...

26 May

How is outsourcing to the Food Research Lab for formulating nutraceuticals beneficial?

by Food Research Lab

in New product development, Nutraceutical Product

Comments

[vc_row][vc_column][vc_column_text]Introduction Dr. Stephen De Felice first used the word ‘Nutraceutical’ in 1989. The term is an amalgamation of ‘nutrition’ and ’pharmaceutical’. They are food or parts of food that confer various health benefits, including the prevention/treatment...

26 May

How does the FSSAI define food with added prebiotics?

by Food Research Lab

in Regulation Updates

Comments

[vc_row css=".vc_custom_1680241377934{margin-right: 25px !important;margin-left: 25px !important;}"][vc_column][vc_column_text]How does the FSSAI define food with added prebiotics? Foods with added prebiotics are defined under the Food Safety and Standards Authority of India (FSSAI) as " foods that contain...

25 May

The future of botanical nutraceuticals in the EU

by Food Research Lab

in Regulation Updates

Comments

[vc_row css=".vc_custom_1680241377934{margin-right: 25px !important;margin-left: 25px !important;}"][vc_column][vc_column_text]The future of botanical nutraceuticals in the EU is likely to be shaped by factors such as increasing consumer demand for natural and plant-based products, ongoing research on the health...

25 May

Tesco Creamfields Grated Cheddar cheese recalled since it might contain small plastic pieces

by Food Research Lab

in Insights, recall

Comments

[vc_row][vc_column][vc_column_text css=".vc_custom_1723185665674{padding-top: 2% !important;}"]Products Recalled: 500g Creamfields Grated Cheddar Packet, with a ‘Use-by’ date of March 23, 2023. Problem: Tesco has recalled Creamfields grated cheddar cheese from the sale. Customers have also received a recall notification...

20 May

How does High-Pressure Processing affect the sensory quality of fruit juices and smoothies?

by Food Research Lab

in Ingredients Development, New product development

Comments

[vc_row][vc_column][vc_column_text]Introduction Fruits and vegetables have been considered necessary in the human diet and are often called 'protective foods.' However, they are susceptible to losing quality since some are seasonal, and some have a shorter shelf-life. Various...

20 May

What reasons make the Food Research Lab a suitable choice for outsourcing beverage formulation?

by Food Research Lab

in Ingredients Development, New product development

Comments

[vc_row][vc_column][vc_column_text]Introduction The beverage sector is one of the fastest-growing sectors in the food industry. With the changing consumer preferences, beverage formulation companies must keep up with the pace of beverage product innovation to succeed in...

20 May

Cocktail shrimp recalled due to the contamination of Listeria monocytogens

by Food Research Lab

in Insights, recall

Comments

[vc_row][vc_column][vc_column_text css=".vc_custom_1684733331867{padding-top: 2% !important;}"]Products Recalled: Lidl US company recently (March 2023) announced a voluntary recall of ready-to-eat Tapas labelled Cocktail Shrimp by Lidl, 7 oz, due to possible Listeria monocytogenes contamination. Problem: A voluntary recall of Tapas branded ready-to-eat...