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.

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24 Feb

Global Market Analysis of Fish Oil

by Food Research Lab

in market consumer research, New product development, Nutraceutical Product

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Introduction Fish oil is derived from fatty fish like sardine, herring and salmon and is rich in Polyunsaturated Fatty Acids (PUFAs). There are three categories of PUFAs: oleic acid, linoleic acid and alpha-linolenic acid (ALA) [1]....

09 Feb

Global Research and Market Analysis on Raw Cane Sugar

by Food Research Lab

in Discovery & Intelligence, market consumer research

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Introduction Raw sugar is one of the products formed from sugarcane. It is made when the juice extracted from sugarcane is extracted, heated, clarified and then crystallized once. The crystallized sugar is centrifuged, giving rise to...

21 Jan

Global research and market analysis on Salmon

by Food Research Lab

in Discovery & Intelligence, market consumer research

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Introduction Salmon has been one of the most consumed fishes since historic times. The pale pink flesh is their trademark feature. The aquatic beings are found extensively along the Atlantic and Pacific oceans. Based on availability,...