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

The first step to develop a memorable food and menu, you must have a complete understanding of your target audience. You must be responsible for advanced hyper-local analysis (competitive analysis) and focus on knowing your...

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

If you are thinking to get into the food-based startups in India, you must consider a few things that help to analyze the time and effort it takes, the capital and market costs. There so...

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

The food development industry is riding extreme and persistent waves of diverse. The food manufacturers are showing this as the beginning of changing an era of production. There are huge impacts and responsibilities created towards the recipe development...

16 Oct

Technological innovations in Bread Production

by Food Research Lab

in Bakery & Confectionery, New product development

Comments

Jam is made up of fruit juices, fruit pulp, fruit juice concentrate or dry fruit. These pieces of fruit or the pulp or juice are boiled along with sweeteners, namely sugar, dextrose, invert sugar or...

16 Oct

Mixed Fruit Jam Production

by Food Research Lab

in Fruits & Vegetables, New product development

Comments

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

Reverse engineering a beverage food product is the process of breaking down a compound or product formulation to separate and choose the specific identity and exact quantity of both its major and minor components. How Potential Risk will...

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

Small- batch food which can be easily produced in limited quantity using traditional method without less effort. Specific characterization of making small-batch food with the quality of food sampling, advancement and marketing testing for 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

Meat alternatives are the imitations of plant-based meat products, and it becomes mainstream due to environmental concerns and health awareness among consumers. How could meat Alternative be useful in providing all the essential elements that are...