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 Oct

Applications of Food Seasoning Food Industries

by Food Research Lab

in Industries

Comments

Food seasoning is one of the essential techniques in Cookery, especially for New product development in the food industry. Various spices, herbs, and oils are used to season the food to bring out a pleasant tempting...

16 Oct

Technological innovations in Bread Production

by Food Research Lab

in Bakery & Confectionery, New product development

Comments

Jam is made up of fruit juices, fruit pulp, fruit juice concentrate or dry fruit. These pieces of fruit or the pulp or juice are boiled along with sweeteners, namely sugar, dextrose, invert sugar or...

16 Oct

Mixed Fruit Jam Production

by Food Research Lab

in Fruits & Vegetables, New product development

Comments

08 Oct

Challenges for the Food and Beverages industries in the post COVID world

by Food Research Lab

in Industries

Comments

The whole food and beverage industries are facing boundless challenges every day, due to the unanticipated pandemic situation. Undoubtedly, food is the basic need of all people. People are very much scared to buy...

01 Oct

New Food Marketing strategies for Industries and companies to introduce healthy beverages

by Food Research Lab

in Healthy Beverages, Industries, New Food Product Development

Comments

The concept of marketing stands as a backbone for business. Marketing a product is the biggest challenge in running a business. The main assignments in marketing are to analyze the customer needs, to evaluate the...

26 Sep

Bread Production

by Food Research Lab

in Bakery & Confectionery, Industries

Comments

Food is the ultimate source of building immunity in our bodies. Despite this COVID, many people in Europe are suffered from starvation. It is also mandatory for the people of Europe to consume food with...

26 Sep

Recent Regulations on Food recipe development: An European perspective

by Food Research Lab

in Case Study, New Food Product Development

Comments

21 Sep

The process of Food Product Development from concept to market for restaurants and Food Industries

by Food Research Lab

in New Food Product Development

Comments

New food product development is a necessary activity for food companies to survive in today’s turbulent markets. The error rate of new products is high despite the numerous possibilities. Therefore, a tool for structured food product...

16 Sep

Describe the Information Included in standardized recipe writing for masala soups

by Food Research Lab

in Case Study, New Food Product Development

Comments

All recipes are not cooked equally. Some recipes have missing factors, fault spices,incomplete or inadequate instructions, causing more work, and some are not approved.A standardized recipe is a set of carrying information used toprepare a...

10 Sep

How Potential Risk will be tackled while reverse Engineering beverage food product and food safety benefits for the consumers

by Food Research Lab

in Healthy Beverages, New product development

Comments

Reverse engineering a beverage food product is the process of breaking down a compound or product formulation to separate and choose the specific identity and exact quantity of both its major and minor components. How Potential Risk will...