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

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15 Oct

Natural Color Extracts for Foods & Beverage Formulation

by Food Research Lab

in Organic Food

Comments

Introduction Food colours are standard in our everyday lives, and they may even be found in meals and drinks we wouldn’t anticipate. Food colours are added to food or drink to modify the hue to make...

21 Sep

Research and analysis on the global market for tapioca starch

by Food Research Lab

in Consumer & Market Research

Comments

Tapioca is a woody perennial shrub with an edible root that grows in tropical and subtropical regions, such as Asia and southern Africa. Tapioca is a starchy, granular meal made from tapioca roots that may...

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21 Sep

Analysis of the Olive Oil Market and Worldwide Research

by Food Research Lab

in Consumer & Market Research

Comments

The global Olive Oil demand is projected to rise at a CAGR of 5.6% from 2020 to 2025, reaching USD 21200 million by 2025, up from USD 17080 million in the previous forecast period. The olive oil...

Thumbnail Image - Global Research and Market Analysis on Garlic

14 Sep

Global Garlic Market Research and Analysis

by Food Research Lab

in Fruits & Vegetables

Comments

Garlic (Allium sativum) is an Amaryllidaceae family plant. Garlic is grown commercially by vegetative propagation and is temperature and day-length sensitive. Allium is legally placed in the Liliaceae family, which has 280 distinct genera and...

Thumbnail Image - Global Research and Market Analysis on Crab

14 Sep

Global Crab Market Research and Analysis

by Food Research Lab

in Meat & Poultry

Comments

Crab contains stomach-filling protein, which is utilised to create and repair body tissue. Crab is high in EPA and DHA, two anti-inflammatory long-chain omega-3 fatty acids. Research can help decrease blood pressure, prevent heart disease, boost...

08 Sep

Formulation of functional foods

by Food Research Lab

in New Food Product Development

Comments

Food Research Lab is a pilot R&D lab for food with broad experience and skills. The combination of culinary and scientific skills promotes food ahead. On a modest scale, the team evaluates novel ingredients,...

06 Sep

Healthier Ready-To-Cook food formulations

by Food Research Lab

in New Food Product Development

Comments

Pasta, Noodles, Macaroni, Spaghetti, the very names themselves, gives a mouth-watering feeling. It reminds one of all the tasty sauces and spices like oregano and rosemary, and cheese that go into making them. It is...

06 Sep

Incorporating Fibres in Batters and dough to reduce the Oil Uptake

by Food Research Lab

in Bakery & Confectionery

Comments

Cooking oil adds to taste, but is it healthy? The oil used for deep-fried products not only serves as a source of cooking. The oil, however, also gets absorbed into the food by increasing the overall...

04 Sep

Applications of Seaweeds in Foods Industry

by Food Research Lab

in Nutraceutical Product

Comments

Aquatic macroalgae or seaweeds are categorized based on pigmentation, nature of photosynthesis and finally, their morphology. Typically, we can find blue-green algae, red algae, green algae and brown algae. The edible seaweeds are an excellent...

30 Aug

Application of Seaweed for Low-Salt, Healthier Meat Formulation

by Food Research Lab

in Meat & Poultry

Comments

Meat products or processed meat are generally considered unhealthy due to the main source of sodium exceeding 30 % of the total daily intake in most diets. Salt is incorporated as a multi-functional ingredient, such as...