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 Food Research Lab

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

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[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

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[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...

18 May

FSSAI guidelines for Food for Special Dietary Use (FSDU)

by Food Research Lab

in NHP in Canada, Regulation Updates

Comments

[vc_row css=".vc_custom_1680241377934{margin-right: 25px !important;margin-left: 25px !important;}"][vc_column][vc_column_text]FSSAI defines Foods for Special Dietary Use (FSDU) as “Those foods that are specially processed or formulated to meet the particular nutritional requirements of certain categories of people who cannot...

17 May

EU regulations on Functional foods and Nutraceutical ingredients

by Food Research Lab

in NHP in Canada, Regulation Updates

Comments

[vc_row css=".vc_custom_1680241377934{margin-right: 25px !important;margin-left: 25px !important;}"][vc_column][vc_column_text]Functional foods and nutraceuticals are regulated under the European Union (EU) framework on food and food supplements. In the EU, functional foods are defined as foods that positively affect health...

16 May

How post-market activities should be carried out for NHP in Canada?

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]In Canada, the Natural and Non-prescription Health Products Directorate (NNHPD) of Health Canada regulates Natural Health Products (NHPs). After an NHP is authorized for sale in Canada, the manufacturer or...

11 May

What are recent different sugar replacers available in the market?

by Food Research Lab

in Ingredients Development, New product development

Comments

[vc_row][vc_column][vc_column_text]Introduction Sweet is a taste which many enjoy and is associated with celebrations and rewards. The sweet taste in the confectionaries, chocolates and desserts is, by and large, contributed by sugar. However, consuming excessive sugar has...