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

Mention Some scenarios where food reverse

16 Jan

Consumer trends for Innovative Bakery Products

by Food Research Lab

in Bakery & Confectionery, New Food Product Development

Comments

Bread improvers are generally used to diminish the time needed for flour mixture to rise and improve its functionality. Notwithstanding, with considerable interest in R&D, new performs are arising rapidly. For instance, when specific catalysts,...

12 Jan

Nutrient Testing Methods Types and their Importance

by Food Research Lab

in Industries

Comments

Nutrition testing is a requisite part of analytical chemistry. It determines the food’s nutrient contents, including structure, chemical composition, quality control, processing, and contamination. Trade and food laws impose nutrition testing. Food Nutrition testing is not...

06 Jan

Various types and methods involved in food processing

by Food Research Lab

in New Food Product Development

Comments

Food processing is the change of farming items into food, or of one type of food into different structures. Food preparation incorporates numerous processing nourishments, from pounding grain to making crude flour to home cooking...

What are tha challenges in the food packaging

04 Jan

what are the challenges in the food packaging process in food industries

by Food Research Lab

in Industries

Comments

The Bakery industry and India is facing robust growth over 9% rendering to a recent report. It’s a vast industry employing many numbers of people. With over a million organized small scale bakeries and more than 2000 organized...

Thumbnail-Image - Current Challenges and trends in Bakery

30 Dec

what are the current challenges and trends in bakery production

by Food Research Lab

in Bakery & Confectionery, Industries

Comments

Food engineering- Current challenges and its applications

28 Dec

Challenges of the present and applications of food engineering

by Food Research Lab

in Industries, New Food Product Development

Comments

Food engineering is a systematic, academic, and expert field that infers and smears science, engineering, and mathematics principles to food business and operations, including the processing, handling, storage, production, conservation, distribution, control, packaging for new product...

22 Dec

What are the major problems in food formulation to make healthy food in the Food Production industries?

by Food Research Lab

in New Food Product Development

Comments

The opposition among eateries is wild, and you’ll have to give your everything to be productive. We’re encouraging you out with 26 café advertising thoughts and procedures that guarantee to assist you with improving your...

What are the technological innovations in food industries_

17 Dec

Recent Technological Innovations in Food Industry

by Food Research Lab

in Industries

Comments

The food business is going through another rush of mechanical disturbance. It is generally because of an ongoing spike in worldwide speculation movement. In 2018, SoftBank’s Vision Fund drove a $200m speculations round in rural...

15 Dec

What are Common Restaurant Marketing Mistakes?

by Food Research Lab

in Industries

Comments

10 Dec

What are the common errors to avoid during the Food Labelling Process?

by Food Research Lab

in New Food Product Development

Comments

Food labelling and packaging is an exceptionally examined, essential piece of food item producing. In any case, it likewise can be a handily hurried and additionally ignored part of offering an item for sale to the...