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 Products that will define the Food & Beverage Industry

Top 10 food products that will drive consumer

04 Feb

Top 10 Game-Changer Food & Beverage in Post Covid-19 Era

by Food Research Lab

in Industries

Comments

In-Brief:

You start with your initial product idea and consider all the beverage development company ins and outs.
Beverage product development company includes the product category that fits and also they will help to have an appropriate research
One of the sustainable parts of your research involves competition. Your research should include all markets local, national, and international even if you only plan to sell locally.

White and Pastel Cactus Pattern Cute Facebook Cover

Introduction:

This COVID-19 pandemic has led consumers to prioritize wellbeing and made it as a vital concern. In the pandemic, people have become sensible about choosing the food product that decreases the health-related risks. In this post-COVID world, consumers look for products with metal and emotional health, Including more classic food and drinks that help them prevent emotional health concerns.

Food products that drive consumers and defines the food and beverage industry post covid-19

Spice mixture and compounds:

Most of us start a new meal routine in this post-COVID situation as plant-based vegetable trends reach a phenomenal global status. There was a substantial shift indicated in the covid situation towards healthy & organic products. This inclination will soon become a lifestyle for many consumers. Foodresearchlabs Spice mixtures and compounds will make your food more exciting, often with the simple recipe. Explore our delicious flavours with the selection of our food product development consultant.

Non-Dairy Beverages:

Explore the most nutritious and your health-friendly non-dairy beverages. Non-dairy milk options are more economically viable, tasty and nutritious. Our new beverage product development comprises different types of nuts and seeds with the naturally available sweet incorporation. Our food research and development companies provide service to food industries by formulating a healthy and balanced diet. Our beverage flavour development formulation consists of proteins and vitamins, Calcium which is essential for healthy bones.

New preserves development:

Food preservation is one of the supreme methods which plays as an inseparable part of human life. Various methods such as drying, storage in vinegar, acidic conditions, Canning, Freezing, and Sealing have been the classic old method to enhance the food applications’ shelf life. However, the classic traditional food preservation method guarantees its safety, applying these methods in the food system. These classic systems have an equal amount of disadvantage: the food system promotes the loss of temperature sensitivity compound, leading to denaturation of the proteins available in food. They may also lead to colour, the taste of the product and may form an undesired substance. Thus Foodresearchlab has an interest in using nonthermal processing methods for preservation of food products.

Our Functional food product development crew consists of the people with the science-based knowledge through various available technologies and modern procedures, to prevent deterioration and spoilage of food product by enhancing their shelf life.

Explore our free tips available about the different methods involved in shelf life.

Snack bars with functional ingredients:

Functional ingredients in the food are current trends that are still growing trend as consumers search for options outside of the supplements. Food with functional ingredients becomes more popular in the snack category, a ladder for growth. A growing population chooses a proactive approach to health and wellness, turning the food over medicine. The trend has given rise to a snack category with added benefits like a functional ingredient.

Health drinks:

When it comes to quenching your thirst, water will help you with that, and if you crave something more, these healthy drinks will boost nutrition content in the body. If you are looking for the drink beneficial to your health, look at beverage product development. Various types of health drink that quench your thirst and healthy to have a balanced diet.

Sports drinks and energy drinks
Cognitive health beverages
Whey Protein drinks

Ready to eat breakfast cereals:

Breakfast cereals are made from refined grains, by a process called extrusion. Our expert crew with better scientific knowledge provides a better New product development process to make the cereals incorporated with nuts & muesli to give a punch flavour to your product.

Pasta and noodles:

Virtual home to get a simple yet flavourful pasta and noodles. Pasta and noodles are the most favourite food among the adult. Hence Foodresearchlab concluded by incorporating the pasta and noodle recipe with the right nutrients needed for your body and maintaining a balanced diet.

Ice-cream, and Frozen Yoghurt, based products Development:

The two magic ingredients for frozen yoghurt is out now! Dairy and also natural sweeteners. The frozen yoghurt food product development has some of the primary ingredient, which contains live microorganism. Food development consultants worked together and developed a lower fat frozen yoghurt by using the milk as the main ingredient by leaving the cream.

Try our all-new creamy texture and sweet, tangy taste frozen yoghurt.

Sauce & Dips:

Yummy bite appetizers and a nutritious dipping sauce go well as well as protect your health. Our food development company developed a dipping sauce recipe that will complement almost every appetizer’s serving with the dip.

Conclusion:

food development consultants prepare a marketing plan that covers a lot of areas. Our process not only involved in getting the product outcome you expected, but We also provide a lot of thought about the big picture

References:

Chowdhury, M. T., Sarkar, A., Paul, S. K., & Moktadir, M. A. (2020). A case study on strategies to deal with the impacts of COVID-19 pandemic in the food and beverage industry. Operations Management Research, 1-13.
Rowan, N. J., & Galanakis, C. M. (2020). Unlocking challenges and opportunities presented by COVID-19 pandemic for cross-cutting disruption in agri-food and green deal innovations: Quo Vadis?. Science of the Total Environment, 141362.
Telukdarie, A., Munsamy, M., & Mohlala, P. (2020). Analysis of the Impact of COVID-19 on the Food and Beverages Manufacturing Sector. Sustainability, 12(22), 9331.

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