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 (FRL) 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.

Healthy Beverages

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Thumbnail Image-Shelf-Stable FUNCTIONAL ready-to-drink (RTD) Beverage Formulation

07 Apr

Functional Ready-to-Drink Beverage formulation- Food Research Lab(FRL)

by Food Research Lab

in Healthy Beverages

Comments

Introduction: Next in the series of shelf-stable ready-to-drink (RTD) beverage development is the functional RTD beverage formulation, which includes a range of immunity-boosting additives, natural flavors and colors and finally improved digestive health. Functional RTD beverages...

Thumbnail Image-Ready to drink and shelf-stable protein beverage formulation

01 Apr

Formulation of Functional Ready-To-Drink Beverage Drink

by Food Research Lab

in Healthy Beverages

Comments

Ready to drink (RTD) beverages are convenient and portable for fast-paced consumers. It also allows the manufacturers to incorporate innovative ingredients and packaging to attract stronger demand from the consumers. A wide variety of ingredients...

23 Feb

What are the main challenges and shelf-life process during the beverage formulation?

by Food Research Lab

in Healthy Beverages

Comments

In-Brief: The demand for new functional beverages has seen tremendous growth over the past several years. While it is essential to include the functional ingredients, the consumer won't return for a second try if the beverage doesn't...

27 Jan

Expanding business through New Beverage Development

by Food Research Lab

in Healthy Beverages, New product development

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In-Brief: Consumers are progressively seeking out healthier beverages, mainly bottled water, vegetable juices to reduce caloric and sugar consumption. Food research lab explains the reasons for expanding a business through new beverage development for a beverage development...

What are healthy beverages_ Explain the primary production process of a healthy drink with its applications. (1)

07 Dec

Healthy Beverages, primary production process of and its Applications

by Food Research Lab

in Healthy Beverages

Comments

Brief: Early social orders additionally delivered and utilized lager, wine, and other aged beverages as a wellspring of supplements, for example, the juice of grapes and different organic products or nectar used to make wine, and...

03 Dec

What are difficulties in marketing a new food and beverage product in the post COVID world?

by Food Research Lab

in Healthy Beverages, Industries, New Food Product Development

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Brief: The humongous episode of the feared COVID has achieved a notable change in what the world saw as 'typical'. With an expected 3,820,737 positive cases internationally, as asserted by Worldometer, the COVID-19 has sent waves...

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

Brief New product development in the food industry can be achieved by introducing new strategies in the field of market. Digital marketing strategies create a new trend in the field of marketing and making the business 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

Brief: The ultimate aim of food analysis and reverse engineering is to identify and quantify each of the compounds present so that they can be studied and reproduced if needed. Food and beverage consultants inthe industry help...

27 Aug

Challenges to the research labs in reformulating/ reverse-Engineering the food product for improved health

by Food Research Lab

in Healthy Beverages, New Food Product Development

Comments

Brief: The methods and evolution of continuous process and products that incorporate technical and economic criteriato satisfy customers demand, and safeguard ecosystem is the biggest challenge in the broad context of global change. Reformulating/reverse engineering is...