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 Archives - Page 6 of 6

25 Nov

Frozen convenience foods for new product development in food industries

by Food Research Lab

in Industries, New product development

Comments

Brief: Frozen foods are not a new concept, but customers do not prefer these foods always and so nutritionists in food product development in industries Frozen foods are much more than box dinners of our assumptions. They are suitable...

13 Nov

Planning for a Food-Based startup in India – 10 key things to remember

by Food Research Lab

in New Food Product Development, New product development

Comments

In-Brief In this dynamic and instant world, people prefer convenience in their regular lives. Almost everyone thinking in the same way, especially for food. There are more new upcoming startups emerges in this digital world, offering great...

27 Oct

A guide to the Journey of Target-driven recipe Development

by Food Research Lab

in New Food Product Development, New product development

Comments

In-Brief Primary driver? Customers. Do they get satisfaction from the food products and services they buy in a confused state?. More pleased and contented. Honestly, they are very much happy with the food products they purchased. The...

16 Oct

Technological innovations in Bread Production

by Food Research Lab

in Bakery & Confectionery, New product development

Comments

In-Brief Consumption of bread is the primary source of food for many countries around the world. So it is a challenge to all the recipe developing services to formulate a new methodology that gives high-quality gluten-free...

16 Oct

Mixed Fruit Jam Production

by Food Research Lab

in Fruits & Vegetables, New product development

Comments

In-Brief Jam is one of the worldwide used food, it has a part in every culture, and its flavours can represent their tradition. Studies show that First-ever evidence of jam being used as a portion of food...

10 Sep

How Potential Risk will be tackled while reverse Engineering beverage food product and food safety benefits for the consumers

by Food Research Lab

in Healthy Beverages, New product development

Comments

Brief: The ultimate aim of food analysis and reverse engineering is to identify and quantify each of the compounds present so that they can be studied and reproduced if needed. Food and beverage consultants inthe industry help...

14 Aug

Specific characterization of making small-batch food with the quality of food sampling, advancement and marketing testing for restaurants and hotels

by Food Research Lab

in New Food Product Development, New product development, sector-food

Comments

In brief: Small- batch food which can be easily produced in limited quantity using traditional method without less effort. There are several steps in making small-batch foods such as quality checking, testing, and marketing in restaurants and...

02 Jul

How could meat Alternative be useful in providing all the essential elements that are available in meat-based Products

by Food Research Lab

in Case Study, New Food Product Development, New product development, sector-food

Comments

In Brief: Meat alternatives are the imitations of plant-based meat products, and it becomes mainstream due to environmental concerns and health awareness among consumers. There are various types of ingredients such as plant protein-based meat, textured vegetables...