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

09 Mar

Aman’s brand Mango Chutney recalled due to extraneous material

by Food Research Lab

in Insights, recall

Comments

Products Recalled: Aman's brand Mango chutney WAS recalled due to extraneous material – a piece of glass was present in the product. The Mango chutney is produced by Aman's brand (Ontario, Canada). Problem: The Government of Canada ordered an...

04 Mar

Hotel Chocolat Caramel Milk Batons Recalled due to undeclared peanuts on the food label

by Food Research Lab

in Insights, recall

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Products Recalled: Hotel Chocolat Caramel Milk Batons because it contains peanuts which was not mentioned on the label. This is Caramel Milk Batons produced by Hotel Chocolat (UK). Problem: The UK Food Standards Agency has ordered for an immediate...

04 Mar

Mini Cinnamon Crumb Cake Recalled due to undeclared pecans on Food Label

by Food Research Lab

in Insights, recall

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Products Recalled: Mini Cinnamon Crumb Cake was recalled because it contained pecans which were not mentioned on the label. The product was produced by Boston Baking, Inc. (U.S.). Problem: The Boston Baking Company announced a recall of the...

04 Mar

Granola Bars by Big Sky Bread Recalled due to Undeclared Milk on the Food Label

by Food Research Lab

in Insights, recall

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Products Recalled: Big Sky Bread Company Chocolate Chunk Granola and Chocolate Chunk Peanut Butter Chip Granola were recalled due to undeclared milk on the food label. Both products are produced by Big Sky Bread Company (U.S.). Problem: The...

03 Mar

Recent practices in Green Technologies in Food Production and Processing

by Food Research Lab

in New Food Product Development, New product development

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Introduction The food consumed every day must be processed so that they are fit for consumption. Various processing techniques are implemented to develop food product , like cooking, boiling, filtering and frying. These techniques have been...

24 Feb

Global Market Analysis of Fish Oil

by Food Research Lab

in market consumer research, New product development, Nutraceutical Product

Comments

Introduction Fish oil is derived from fatty fish like sardine, herring and salmon and is rich in Polyunsaturated Fatty Acids (PUFAs). There are three categories of PUFAs: oleic acid, linoleic acid and alpha-linolenic acid (ALA) [1]....

17 Feb

Recall of Foster Farms Fully Cooked Frozen Chicken Patty

by Food Research Lab

in Insights, recall

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Products Recalled: About 148,000 pounds of cooked frozen chicken breast patty products have been recalled by Foster Farms, a Farmerville, La. Establishment on October 29 2022. The product is available in 80-oz. plastic packaging having 20 pieces...

17 Feb

Recall of Zingerman’s Ice cream products due to the presence of an allergen

by Food Research Lab

in Insights, recall

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Products Recalled: An ice cream factory, Zingerman’s, based in Ann Arbor, MI, has recalled 173 pints and 50 quarts of Paw Paw gelato and 58 pints and 10 quarts of Harvest Pumpkin gelato since they may...

09 Feb

Holland & Barrett recalls Soya Lecithin soft gel capsules

by Food Research Lab

in Insights, recall

Comments

Products Recalled: Ultra Soya Lecithin 1200mg pack sizes of 50, 100, and 250 capsules were recalled from customers. Problem: Soya lecithin soft gel capsules manufactured by Holland & Barrett are being recalled because they may contain peanuts despite...

09 Feb

BuzzBallz Choc Tease Cocktail recalled due to Allergen Presence

by Food Research Lab

in Insights, recall

Comments

Products Recalled: BuzzBallz Choc Tease Cocktail 200ml and 3 x 200ml Multipack is being Recalled with all batch codes Problem: The product contains milk and sulphites, and this composition was not mentioned on the label. A health risk is...