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

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...

12 Jan

Recall of Enoki mushroom due to possible Listeria monocytogenes contamination.

by Food Research Lab

in recall

Comments

Products Recalled: Because of the possibility of Listeria monocytogenes infection, Kam Ding Investment Ltd. is recalling K-Fresh Fresh Produce Enoki Mushrooms. The Canadian Food Inspection Agency (CFIA) test findings have prompted this recall[1]. Problem: The Canadian Food Inspection...

10 Jan

Recall of chai concentrate due to potential microbial contamination

by Food Research Lab

in recall

Comments

Products Recalled: The Chai Box, an Atlanta, Georgia-based manufacturer of chai concentrate, has issued a recall for 16 oz. glass bottles of Chai Concentrate Mix, UPC 7 93611 81925. Unsweetened Chai Concentrate Mix is available in...

10 Jan

Recall of cosmetic product for hair due to the presence of serious microbiological risk

by Food Research Lab

in recall

Comments

Products Recalled: A hair detangler under the Brand Baylis and Harding, Goodness Watermelon burst, has been recalled. The product, which comes under the category of a cosmetic, is sold online. Problem: According to the European Commission, Baylis...

09 Jan

Global Research and Market Analysis on Snacks

by Food Research Lab

in New Food Product Development

Comments

Introduction In the midst of COVID-19 crisis, the world marketplace for Snack Foods calculable at US$493.4 Billion within the year 2020, is projected to succeed in a revised size of US$776.6 Billion by 2027, growing at...