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.

Blog Archives - Page 22 of 22 - Guires Food Research Lab

27 Aug

Challenges to the research labs in reformulating/ reverse-Engineering the food product for improved health

by Food Research Lab

in Healthy Beverages, New Food Product Development

Comments

Brief: The methods and evolution of continuous process and products that incorporate technical and economic criteriato satisfy customers demand, and safeguard ecosystem is the biggest challenge in the broad context of global change. Reformulating/reverse engineering is...

20 Aug

Opportunities and challenges for Food Industries and manufacturers in developing functional food products

by Food Research Lab

in Industries, New Food Product Development, sector-food

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In the early 19th century, a separate research and development domain called nutrient science was established. Later, scientists proposed a new idea which combines food knowledge with human health and physiology. This new idea was...

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

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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...