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.

Fruits & Vegetables

Food Research Lab > Blog > Fruits & Vegetables

Thumbnail-Image-Prolonging-Shelf-Life-for-Fruits-And-Vegetables

03 Mar

Increasing Fruit And Vegetable Shelf Life

by Food Research Lab

in Fruits & Vegetables

Comments

Increasing Fruit And Vegetable Shelf Life Interesting News March 03, 2022Share Mail-bulk Linkedin X-twitter Product Developments For Extending The Shelf Life Of Fruits And Vegetables There’s nothing worse than having your fresh fruit expire too soon as a producer or supplier....

Thumbnail Image - Global Research and Market Analysis on Garlic

14 Sep

Global Garlic Market Research and Analysis

by Food Research Lab

in Fruits & Vegetables

Comments

Crab contains stomach-filling protein, which is utilised to create and repair body tissue. Crab is high in EPA and DHA, two anti-inflammatory long-chain omega-3 fatty acids. Research can help decrease blood pressure, prevent heart disease, boost...

27 Aug

Plant Protein isolates and concentrates for Vegan meat Formulation and Production

by Food Research Lab

in Fruits & Vegetables

Comments

Consumers are well conscious of the overexploitation of natural resources and the environmental issues associated with it. Plant-based products are developed as a potential replacement for meat, and seafood-based products offer great potential for preventing...

16 Oct

Mixed Fruit Jam Production

by Food Research Lab

in Fruits & Vegetables, 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...