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.

Dairy

Food Research Lab > Blog > Dairy

21 Jan

Factors influencing shredded cheese market and intelligent packaging of cheese

by Food Research Lab

in Dairy, New Food Product Development

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Introduction Cheese is a milk-derived product formed by curdling milk protein known as casein. Many types of cheese exist based on the animal whose milk was used, fat content, texture, manufacturing technique, duration of ageing, and...

Thumbline-Image-Impact-of-non-processing-technology-in-dairy-products-for-microbial-safety-1

29 Jun

Non-thermal technologies for Dairy Products

by Food Research Lab

in Dairy

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Dairy products, especially milk is highly perishable as it contains ample nutrition and high in moisture content for the microorganism to grow and multiply. To enhance food safety and protect the quality, non-thermal processing technologies...

21 Jun

How to find and maintain your next Industrial Spray Dryer? Six Important Factors

by Food Research Lab

in Dairy

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We have seen the importance of spray dryer in encapsulation in our previous blog. The importance of spray drying is well received in the food industry and their demand is increasing proportionally. The food industry equipment market...

Thumbnail Image - How important are homogenizers

14 May

How important are Homogenizers in the FMCG Industry?

by Food Research Lab

in Dairy

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Introduction: Corona Virus pandemic has disconnected people from their regular life, travelling, going to a restaurant and even visiting a grocery store is a no go. Consumers are ordering their daily bread and butter online and...

29 Jan

Checklist for Analysing Food Packaging in Dairy Industry

by Food Research Lab

in Dairy, Industries

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In-Brief: A food packaging design list is essential before a product is out in the marketplace. Did you know that consumers are purely drained to a design based on instinct? Eye-tracking studies show that customers read on average, only...