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

29 Jan

Checklist for Analysing Food Packaging in Dairy Industry

by Food Research Lab

in Dairy, Industries

Comments

There are a few stuff that is looked into before a food package is designed. It helps in the process of knowing exactly how hard to hit the bullseye on the target. It’s impossible to...

27 Jan

Expanding business through New Beverage Development

by Food Research Lab

in Healthy Beverages, New product development

Comments

Growth is an essential part of any beverage product development strategy. While it’s necessary to expand into new sales channels and scale your operations, you also need to develop your product lines to achieve sustainable...

22 Jan

The Secret to developing a recipe is consistency in execution.

by Food Research Lab

in New Food Product Development

Comments

Food production is one of the four components of the advertising blend; the other three are value, spot and advancement, ready to serve and fulfil the objective market. Organizations fix the food product’s cost, elevate...

Thumbnail Image - Mention some Scenarios where Food Reverse Engineering will be helpful

19 Jan

Benefits of Reverse Engineering in New Product Development

by Food Research Lab

in New Food Product Development

Comments

Deformulation, or reverse engineering food as it is called, alludes to separating a detailing into its essential segments using reverse engineering consultants. The thought is to have the option to take the detailing created by the...

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...