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

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...

30 Aug

Challenges in Formulation of Edible Insects

by Food Research Lab

in Nutraceutical Product

Comments

Animal-based products, such as meat and milk, deliver primary nutritional components around the globe. To handle the rapidly growing population and to sustain global food production by keeping an account of the carbon emissions during...

27 Aug

Plant Protein isolates and concentrates for Vegan meat Formulation and Production

by Food Research Lab

in Fruits & Vegetables

Comments

Consumers are well conscious of the overexploitation of natural resources and the environmental issues associated with it. Plant-based products are developed as a potential replacement for meat, and seafood-based products offer great potential for preventing...

Thumbnail-Image-New-Product-Formulation-of-low-calorie-and-low-fat-snacks-with-enriched-bioactive-properties

23 Aug

Formulating New Product with Bioactive Properties

by Food Research Lab

in Nutraceutical Product

Comments

Indulging snacks and healthy foods seems counterintuitive, however, 40 % of consumers are demanding functional snacks with enriched levels of antioxidants, fibers and vitamins are increasing. One of the commonly consumed types of snacks is...

Thumbnail-Image-How-to-use-Enoki-Mushrooms-as-a-functional-ingredient-in-the-formulation-of-healthier-meat-products

23 Aug

Application of Enoki Mushrooms for Healthier Meat Formulation

by Food Research Lab

in Meat & Poultry

Comments

Mushrooms are rich in high quality proteins, vitamins, minerals, fibers and phenolic compounds are considered to be healthy ingredient in a lot of cuisines. Enoki (Flammulina velutipes) mushrooms are also popularly known as velvet stem,...

Thumbnail-Image-Active-Ingredients-new-product-formulation-–-Recent-Trends-in-Bioactive-component-extraction-process

20 Aug

New Product formulation using active ingredients

by Food Research Lab

in Case Study, New product development

Comments

Introduction Bioactive components are compounds extracted from plants that have pharmacological effects on human health. In a way, the extracts are nothing but nutraceuticals or elements from a natural plant source extracted to create a cure...

Thumbnail-Image-Formulation-of-Dark-Chocolates-containing-Astaxanthin-–-To-Reduce-oxidative-stress-during-aging

20 Aug

Formulating Astaxanthin containing Dark Chocolates

by Food Research Lab

in New Food Product Development

Comments

Astaxanthin is a naturally occurring marine botanical compound, which belongs to the class of xanthophyll and is responsible for the reddish hue of salmon, trout and shellfish. Astaxanthin is a strong and powerful compound, which...