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.

Meat & Poultry

Food Research Lab > Blog > Meat & Poultry

Thumbnail Image - Global Research and Market Analysis on Crab

14 Sep

Global Crab Market Research and Analysis

by Food Research Lab

in Meat & Poultry

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...

30 Aug

Application of Seaweed for Low-Salt, Healthier Meat Formulation

by Food Research Lab

in Meat & Poultry

Comments

Meat products or processed meat are generally considered unhealthy due to the main source of sodium exceeding 30 % of the total daily intake in most diets. Salt is incorporated as a multi-functional ingredient, such as...

Thumbnail-Image-How-to-use-Enoki-Mushrooms-as-a-functional-ingredient-in-the-formulation-of-healthier-meat-products

23 Aug

Application of Enoki Mushrooms for Healthier Meat Formulation

by Food Research Lab

in Meat & Poultry

Comments

Mushrooms are rich in high quality proteins, vitamins, minerals, fibers and phenolic compounds are considered to be healthy ingredient in a lot of cuisines. Enoki (Flammulina velutipes) mushrooms are also popularly known as velvet stem,...