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 7 of 22 - Food Research Lab

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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How to ensure the quality and safety of the food product? What are the typical food safety tests performed? Interesting News March 20, 2023Share Mail-bulk Linkedin X-twitter Introduction Food safety is a significant issue that has an impact on everyone in...

Sustainable packaging for cheese products

20 Mar

What is the different sustainable packaging for cheese?

by Food Research Lab

in Artwork & Testing, New product development

Comments

What is the different sustainable packaging for cheese? Interesting News March 20, 2023Share Mail-bulk Linkedin X-twitter Introduction Since its invention, plastic has been the most prevalent packaging material in the food industry. Plastic has better mechanical properties like flexibility, weight, and...

18 Mar

What is the different intelligent packaging of cheese products?

by Food Research Lab

in Artwork & Testing, New product development

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What is the different intelligent packaging of cheese products? Interesting News March 18, 2023Share Mail-bulk Linkedin X-twitter Introduction The Food industry aims to preserve the composition of food under undesirable conditions, prevent physical, chemical, and microbiological deteriorations that lead to food-based diseases,...

18 Mar

Leveraging Millets for Food Innovations

by Food Research Lab

in Food and Beverage, New product development

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Leveraging Millets for Food Innovations Interesting News March 18, 2023Share Mail-bulk Linkedin X-twitter IntroductionMillets were among the first crops cultivated as a food source, documented in 3000 BC, during the Indus Valley civilization [1]. According to the Food and Agriculture Organization (FAO), ‘millets‘ is a collective term referring to small-seeded...

10 Mar

Food Formulation: Emerging Ingredient Oat Protein

by Food Research Lab

in Ingredients Development, New product development

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Food Formulation: Emerging Ingredient Oat Protein Interesting News March 10, 2023Share Mail-bulk Linkedin X-twitter IntroductionProtein-rich diets are gaining importance since they are considered healthier, with an emphasis on the source of protein. However, with increasing concerns about health, environment and animal welfare, many consumers are interested...

03 Mar

Recent practices in Green Technologies in Food Production and Processing

by Food Research Lab

in New Food Product Development, New product development

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Recent practices in Green Technologies in Food Production and Processing Interesting News March 03, 2023Share Mail-bulk Linkedin X-twitter IntroductionThe food consumed every day must be processed so that they are fit for consumption. Various processing techniques are implemented to develop...

24 Feb

Global Market Analysis of Fish Oil

by Food Research Lab

in market consumer research, New product development, Nutraceutical Product

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Global Market Analysis of Fish Oil Interesting News February 24, 2023Share Mail-bulk Linkedin X-twitter IntroductionFish oil is derived from fatty fish like sardine, herring and salmon and is rich in Polyunsaturated FAcids(PUFAs).There are three categories of PUFAs: oleic acid, linoleic acid and alpha-linolenic...

09 Feb

Global Research and Market Analysis on Raw Cane Sugar

by Food Research Lab

in Discovery & Intelligence, market consumer research

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Global Research and Market Analysis on Raw Cane Sugar Interesting News February 09, 2023Share Mail-bulk Linkedin X-twitter IntroductionRaw sugar is one of the products formed from sugarcane. It is made when the juice extracted from sugarcane is extracted, heated, clarified...

01 Feb

Latest Trends in Food Colour Development

by Food Research Lab

in New Food Product Development, New product development

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Latest Trends in Food Colour Development Interesting News February 01, 2023Share Mail-bulk Linkedin X-twitter Introduction Colour plays a vital role in the perception of food, and food scientists note that it is more important than the texture and flavour of food....

21 Jan

Global research and market analysis on Salmon

by Food Research Lab

in Discovery & Intelligence, market consumer research

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Global research and market analysis on Salmon Interesting News January 21, 2023Share Mail-bulk Linkedin X-twitter IntroductionSalmon has been one of the most consumed fishes since historic times. The pale pink flesh is their trademark feature. The aquatic beings are found...