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 Feb

Global Research and Market Analysis on Raw Cane Sugar

by Food Research Lab

in Discovery & Intelligence, market consumer research

Comments

Introduction Raw sugar is one of the products formed from sugarcane. It is made when the juice extracted from sugarcane is extracted, heated, clarified and then crystallized once. The crystallized sugar is centrifuged, giving rise to...

01 Feb

Recall of Shredded Chicken due to incorrect label

by Food Research Lab

in Insights, recall

Comments

Products Recalled: Shredded chicken - Costco brand Shredded Chicken (1 kg) of 10RSC1 and date of making use By 19/10/2023 is being recalled from the market sold only in Auckland [1]. Problem: 11 November 2022 product of shredded...

01 Feb

Sprouts recalled due to microbial contamination

by Food Research Lab

in Insights, recall

Comments

Products Recalled: Pams brand Alfalfa Sprouts, Salad Sprouts, Sandwich Selection Sprouts, and Spicy Sprouts Combo with USE BY 04 11 2022 distributed at Pak'n Save, New World, and Four Square stores throughout the North Island [1]. Problem: On...

01 Feb

Latest Trends in Food Colour Development

by Food Research Lab

in New Food Product Development, New product development

Comments

Introduction Colour plays a vital role in the perception of food, and food scientists note that it is more important than the texture and flavour of food. That is why food formulation scientists often add food...

21 Jan

FDA has posted a voluntary recall of Lipari Foods Due to Undeclared Cashew Allergen

by Food Research Lab

in Insights, recall

Comments

Products Recalled: A recall of specific batches of sunflower meat tubs and sesame stick mix[1]. Problem: Sesame sticks mix and roasted and salted sunflower meat tub products from the sister company JLM are recalled since they contain an...

21 Jan

Recall of Yeast cubes due to the presence of foreign matter contamination

by Food Research Lab

in Insights, recall

Comments

Products Recalled: Fresh yeast in cubes (42g) from the BIOREAL brand [1]. Problem: Fresh yeast cubes (42g) from the BIOREAL brand are recalled by the FASFC from 16-11-2022. Due to the potential presence of microscopic metal fragments, this recall...

21 Jan

Global research and market analysis on Salmon

by Food Research Lab

in Discovery & Intelligence, market consumer research

Comments

Introduction Salmon has been one of the most consumed fishes since historic times. The pale pink flesh is their trademark feature. The aquatic beings are found extensively along the Atlantic and Pacific oceans. Based on availability,...

21 Jan

Factors influencing shredded cheese market and intelligent packaging of cheese

by Food Research Lab

in Dairy, New Food Product Development

Comments

Introduction Cheese is a milk-derived product formed by curdling milk protein known as casein. Many types of cheese exist based on the animal whose milk was used, fat content, texture, manufacturing technique, duration of ageing, and...

12 Jan

GLOBAL MARKET ANALYSIS ON PEPPER CONSUMPTION

by Food Research Lab

in New Food Product Development

Comments

Introduction Pepper, also referred to as peppercorns, has been used since time immemorial as a spice and medicine and was used as an antiseptic to cure digestive and respiratory ailments. Black, white, red and green are...

12 Jan

Murray River Smokehouse Pty Ltd has issued a recall for its product found to have salmonella contamination.

by Food Research Lab

in recall

Comments

Products Recalled: Murray River Smokehouse Salami Mild 180g, Murray River Smokehouse Salami Pepper 180g Batch Code 199 Best Before 25FEB2023, Batch Code 202 Best Before 06MAR2023 [1]. Problem: The recall is due to microbial (Salmonella) contamination. The products...