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

Guires Food Research Lab > Blog > New product development (Page 3)

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...

17 Apr

What is the Cost of Developing a New Product?

by Food Research Lab

in New Food Product Development, New product development

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[vc_row][vc_column][vc_column_text] Introduction New product development (NPD) involves the transformation of an opportunity in the market into a commercial product, which is achieved by a well-defined procedure. Developing a new food product can be risky since it depends...

07 Apr

What are the different ingredients present in a nootropic drink?

by Food Research Lab

in Beverages, New product development

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[vc_row][vc_column][vc_column_text]Introduction The name 'Nootropic' is an amalgamation of two Greek words, nöos, meaning thinking, and tropein, which means guide. The term was first coined by  Cornelius E. Giurgea, referring to a group of substances that activate...

07 Apr

Assessing Raw Material Suppliers Before Onboarding: Best Practices and Strategies

by Food Research Lab

in New product development, Sourcing & Procurement

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[vc_row][vc_column][vc_column_text]Introduction Food safety is regarded as the most important quality by consumers. The formulators of Fast Moving Consumer Goods (FMCG) should be concerned with the standard of raw materials used in production, for it directly correlates...

07 Apr

Expanding Sourcing and Procurement through Outsourcing to Food Research Lab's Food Research Lab

by Food Research Lab

in New product development, Sourcing & Procurement

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[vc_row][vc_column][vc_column_text] Introduction A significant movement of products between countries results from the globalisation of the Food Supply Chains (FSC). Robust vertical coordination and integrity between food chain partners is a characteristic feature of a conventional FSC, intending...

20 Mar

How to ensure the quality and safety of the food product? What are the typical food safety tests performed?

by Food Research Lab

in New Food Product Development, New product development

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Introduction Food safety is a significant issue that has an impact on everyone in the world. The term "food safety" refers to all procedures used to keep our food safe. These procedures include handling, storing, and...