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.

New product development

Food Research Lab > Blog > New product development

04 Apr

Innovation and Trends in Herbal Formulation

by admin

in Blog, New product development, sector-food

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[vc_row][vc_column][vc_column_text css=""] Diabetes mellitus is a non-infectious endocrine condition that is linked to hypoglycaemia and is typified by a disruption in the metabolism of carbohydrates. Diabetes mellitus is categorised into two main types: type 1 and...

27 Mar

Latest Research in Formulation of Probiotic Food and Beverages Products

by admin

in Blog, New product development, sector-food

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[vc_row][vc_column][vc_column_text css=""] As the twenty-first century has progressed, many experts are now concerned about the state of the gut flora. The symbiotic flora in the human gut is more numerous and complex than that found in...

Nutraceutical Stability Testing in Veterinary Formulations

19 Feb

How Food Research Lab CDMO Meets Nutraceutical Stability Testing in Veterinary

by Food Research Lab

in Blog, New product development

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[vc_row][vc_column][vc_column_text] Introduction Much has been written since the late 1970s regarding the potential use of foods as medicine to support longevity and good health. Unfortunately, the Food, Drug and Cosmetic (FD&C) Act would classify such goods with...

02 Jan

How and Why to convert a food product recipe to a formula

by Food Research Lab

in Blog, New product development, sector-food

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[vc_row][vc_column][vc_column_text]Turning Recipes into formula process is not unlike creating a new recipe and transforming it into a formula. It all begins with a clear vision of the desired finished product (custom food solutions) and a...

18 Nov

Food Research Lab: Co-Innovation in Nutraceuticals & Food Supplements

by Food Research Lab

in Blog, New product development, Nutraceutical Formulation

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[vc_row][vc_column][vc_column_text] Co-innovation in the Nutraceutical and Food Supplement Industry In today’s day and age, businesses must be innovative so that they can have a competitive edge, lest they may risk being left behind. Throughout history, companies tended...

28 Oct

A comprehensive guide of the Costs involved in New Product Development

by admin

in Blog, New product development

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[vc_row][vc_column][vc_column_text] Introduction New product development is a deciding factor for the growth and sustainability of a business. A systematic approach for a new food and beverage product development contributes to overall success by increased market share and...

28 Oct

Challenges faced while carrying out the sensory evaluation of food

by Food Research Lab

in New product development, Sensory Evaluation

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[vc_row][vc_column][vc_column_text] What is sensory evaluation? Sensory evaluation is the process of using our senses to assess the characteristics of food products, such as their taste, aroma, texture, appearance, and overall acceptability. Sometimes even hearing may be involved...

02 Sep

Microorganisms & Food Flavor Development

by admin

in Blog, flavour development

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[vc_row][vc_column][vc_column_text css=""] How do microorganisms contribute to food flavour development? The shift towards natural flavoursFlavour plays a crucial role in our everyday lives and is present in food products, beverages, dietary supplements, and cosmetics. Examples of...

29 Jul

Formulating Cosmeceuticals using Medicinal Herbs

by admin

in Blog, Cosmeceutical Product Development, New product development

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[vc_row][vc_column][vc_column_text] What are cosmeceuticals?The term ‘cosmeceuticals’ is an amalgamation of the words ‘cosmetics’ and ‘pharmaceuticals’. According to Dr Albert Klingman, ‘Cosmeceuticals are topical agents distributed across a broad spectrum of materials, lying somewhere between pure...

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 proteinPlant 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...