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.

UK Development Trends for Beverages |Food Research Lab(FRL)

Thumbnail-Image-Beverage-Goods-Development-Trends-In-the-UK

10 Jan

UK Development Trends for Beverages

by Food Research Lab

in Beverages

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Introduction

Every year, new food and beverage industry trends emerge. And, with three Lockdowns under our belts and the end of a global epidemic on the horizon, it’s no surprise that the food and beverage business has altered dramatically.

This year has been one to remember, with a growing interest in sustainability and customers turning their kitchens into cocktail bars.

Innovative Concepts

Breakfast will become a focal point as hybrid working patterns become more common and fewer commute. Sure, overnight oats are delicious, but shakshuka, eggs benedict, and other dishes are also on the menu. The UK has consumed 68 per cent more than the previous year regarding eggs.

We’ll also be eating our breakfasts throughout the morning rather than just first thing in the morning. Besides that, when it comes to cooking our first meal of the day, we’ll be more adventurous. Breakfast burritos, homemade crumpets, and blueberry buttermilk pancakes are just a few of the options.

Carbon Footprint

According to a survey, nearly 70% of buyers consider the carbon impact of their food to be essential. It’s no surprise, given that a recent study shows that environmental awareness among UK consumers has increased significantly in the last year, with 85 per cent of us now choosing more sustainable lifestyle choices.

We’ll be putting in more effort to limit our food’s carbon footprint, whether it’s by shopping locally, eating less meat, or buying plastic-free.

Potato Milk

Yep! Potato milk, not oat milk or almond milk. It’s low in sugar and saturated fat, and it’s about to take over coffee shop menus. Food Research Lab, an expert in beverage goods development has over 100 non-dairy product developments and alternative milk formulations.

Bottled Cocktails

Bottled cocktails are transforming the bar experience.

Not only did Lockdowns inspire manufacturers to make food delivery kits and DIY boxes, but it also gave the term “RTDs” a whole new meaning. Bottled drinks, unlike your favourite tinnies, are more about duplicating your favourite cocktail at home than about convenience.

Consumers will undoubtedly continue to upgrade from familiar spirits to premium, pre-mixed bottled cocktails due to a new wave of ready-to-drink products.

Ready-To-Drink Beverages

Ultra-high temperature (UHT) or retort technologies commonly process RTD beverages. These types of processors subject the beverage to high temperatures, which can disrupt proteins, resulting in shorter shelf life, increased age gelation or thickening, and sedimentation. A pH drop and a failure to appropriately sequester the minerals in the formulation are the most common causes of these problems. Phosphates operate as a buffer to keep the pH of a product stable during processing and storage, and specific long-chain polyphosphates can keep minerals from reacting with destabilised protein.

Low Sugar Drinks

Sugar reduction is a crucial business theme as customers and beverage development companies in UK alike want healthier foods and beverages. While many people agree that “less is more,” there are differing views on accomplishing this. As a result, the industry has devised various ways to minimise sugar to varying degrees.

The beverage sector has gone through a spectacular transformation in terms of sugar reduction.

Protein-Enriched Drinks

Protein consumption is critical for avoiding and treating malnutrition. Most hospitalised older people fail to consume the necessary 1.2-1.5 grammes of protein per kilogramme of body weight per day (g/kg/d). As a result, we looked into whether a variety of newly designed protein-enriched regular meals and drinks could help hospitalised elderly patients increase their protein intake.

How Can Food Research Lab Service You?

We are one of the most renowned drink product consultants in the UK. We have a vast portfolio of newly developed beverage products to our name. We can help you with the following aspects;

Beverage formulations
Ready-To-Drink product developments
Beverage deformulation and reformulation
Shelf life enhancements of drinks
Sensory evaluation of beverages

Conclusion

New trends occur almost every year. Functional beverages are gaining widespread traction worldwide as consumers become more driven towards a professional lifestyle, the need for Ready-To-Drink beverages increases. One particular thing is that the beverage sector is set to see more innovations and changes in the next decade.