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

Guires Food Research Lab > Blog (Page 7)

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

Comments

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...

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

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 mechanical resistance than other packaging materials like glass and wood. Milk...

18 Mar

What is the different intelligent packaging of cheese products?

by Food Research Lab

in Artwork & Testing, New product development

Comments

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, and extend the products’ shelf life. Packaging serves to play a...

18 Mar

Leveraging Millets for Food Innovations

by Food Research Lab

in Food and Beverage, New product development

Comments

Introduction Millets 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...

10 Mar

Food Formulation: Emerging Ingredient Oat Protein

by Food Research Lab

in Ingredients Development, New product development

Comments

Introduction Protein-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 in plant-based proteins....

03 Mar

Recent practices in Green Technologies in Food Production and Processing

by Food Research Lab

in New Food Product Development, New product development

Comments

Introduction The food consumed every day must be processed so that they are fit for consumption. Various processing techniques are implemented to develop food product , like cooking, boiling, filtering and frying. These techniques have been...

24 Feb

Global Market Analysis of Fish Oil

by Food Research Lab

in market consumer research, New product development, Nutraceutical Product

Comments

Introduction Fish oil is derived from fatty fish like sardine, herring and salmon and is rich in Polyunsaturated Fatty Acids (PUFAs). There are three categories of PUFAs: oleic acid, linoleic acid and alpha-linolenic acid (ALA) [1]....

09 Feb

Global Research and Market Analysis on Raw Cane Sugar

by Food Research Lab

in Discovery & Intelligence, market consumer research

Comments

Introduction Raw sugar is one of the products formed from sugarcane. It is made when the juice extracted from sugarcane is extracted, heated, clarified and then crystallized once. The crystallized sugar is centrifuged, giving rise to...

01 Feb

Latest Trends in Food Colour Development

by Food Research Lab

in New Food Product Development, New product development

Comments

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. That is why food formulation scientists often add food...

21 Jan

Global research and market analysis on Salmon

by Food Research Lab

in Discovery & Intelligence, market consumer research

Comments

Introduction Salmon has been one of the most consumed fishes since historic times. The pale pink flesh is their trademark feature. The aquatic beings are found extensively along the Atlantic and Pacific oceans. Based on availability,...