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.

Ingredients Development

Food Research Lab > Blog > Ingredients Development

21 Jul

Pea Protein as Functional Ingredient for Reformulation

by Food Research Lab

in Blog, Ingredients Development, New product development

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[vc_row][vc_column][vc_column_text]The shift to plant based protein Plant based protein is gaining importance since they are more economical, ethical and sustainable. Examples of plant based protein include soybean, oat and pea. Although plant based protein is...

20 May

How does High-Pressure Processing affect the sensory quality of fruit juices and smoothies?

by Food Research Lab

in Ingredients Development, New product development

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[vc_row][vc_column][vc_column_text]Introduction Fruits and vegetables have been considered necessary in the human diet and are often called 'protective foods.' However, they are susceptible to losing quality since some are seasonal, and some have a shorter shelf-life. Various...

20 May

What reasons make the Food Research Lab a suitable choice for outsourcing beverage formulation?

by Food Research Lab

in Ingredients Development, New product development

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[vc_row][vc_column][vc_column_text]Introduction The beverage sector is one of the fastest-growing sectors in the food industry. With the changing consumer preferences, beverage formulation companies must keep up with the pace of beverage product innovation to succeed in...

11 May

What are recent different sugar replacers available in the market?

by Food Research Lab

in Ingredients Development, New product development

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[vc_row][vc_column][vc_column_text]Introduction Sweet is a taste which many enjoy and is associated with celebrations and rewards. The sweet taste in the confectionaries, chocolates and desserts is, by and large, contributed by sugar. However, consuming excessive sugar has...

06 May

Are Sugar replacers good? Is there any evidence from clinical studies on these replacers?

by Food Research Lab

in Ingredients Development, New product development

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[vc_row][vc_column][vc_column_text]Introduction Sweet is the most desirable taste for people among all age groups. The most common sweetening agent for preparing food and beverages is sugar. However, sugar is also associated with harmful health outcomes, necessitating health...

06 May

Formulation of Beverage with Sugar Alternatives

by Food Research Lab

in Ingredients Development, New product development

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[vc_row][vc_column][vc_column_text]Introduction The burden of chronic diseases and conditions like type-2 diabetes, cardiovascular diseases, and obesity is increasing, and nearly 30% of the world’s population are overweight or obese. According to the World Health Organisation (WHO), tooth...

29 Apr

Safety and Efficacy Evaluation of Monk Fruit Formulation

by Food Research Lab

in Ingredients Development, New product development

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[vc_row][vc_column][vc_column_text]Introduction Also called Luo Han Guo, monk fruit is a plant native to China. The fruits of this plant were used as a folk medicine to treat respiratory infections. In the 20th century, they were used...

29 Apr

What are the safe regulatory levels for monk fruit?

by Food Research Lab

in Ingredients Development, New product development

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[vc_row][vc_column][vc_column_text]Introduction Food that tastes sweet is loved by millions worldwide, and sugar is the most common sweetening agent. However, sugar is associated with chronic diseases and conditions like type 2 diabetes, obesity and tooth decay. In...

25 Apr

What is the latest innovation in sugar replacers?

by Food Research Lab

in Ingredients Development, New product development

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[vc_row][vc_column][vc_column_text] Introduction Several national and international organisations emphasise decreasing dietary sugar since it plays a role in the causation of non-communicable diseases and conditions like type-2 diabetes, obesity, and dental cavities/tooth decay. However, many assume that replacing...