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.

RTE & RTC

Food Research Lab > Blog > RTE & RTC (Page 2)

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03 Dec

Appropriate Consumption Practices For Whole Nutrition

by Food Research Lab

in RTE & RTC

Comments

A Nutrition Expert is all you Need More than one-third of your diet should contain starchy carbohydrates. Examples are bread, potatoes, rice, pasta, and cereals are among them. They have more fibre than refined starchy carbohydrates,...

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29 Nov

Improving Food and Beverages Products Shelf Lives

by Food Research Lab

in RTE & RTC

Comments

Introduction: As customers become steadily health-conscious and demand for “clean-label” products grows, the food industry is hastening to develop new technologies to keep food safe and fresh for extended periods without disturbing its quality or flavour. Shelf...

05 Nov

What are ready to Cook Foods? List out the requirements of packaging ready-to-cook foods.

by Food Research Lab

in New Food Product Development, RTE & RTC

Comments

Is cooking the biggest challenge for today’s generation? Of course, it’s true. The food product development industries formulate a new product in food industries know as RTC (ready-to-cook) foods to overcome this situation, The RTC foods have become an alternation...