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.

Consumer & Market Research

Food Research Lab > Consumer & Market Research

14 Aug

How Does Reverse Engineering Benefit Herbal Formulation Companies?

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[vc_row][vc_column][vc_column_text css=""] The increasing importance of herbal formulation The abundance of bioactive compounds in herbs and food plants renders beneficial properties to them, like maintaining normal biological function and defending against deadly diseases. Consumers seek alternative...

05 Aug

How can Market and Consumer Research facilitate New Product Development?

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[vc_row][vc_column][vc_column_text] What is Market and Consumer Research? Market and consumer research is a collective term used for collecting, analysing and interpreting information about markets, market trends and consumer behaviour. Consumer research can be considered a part...

08 Aug

Hyphohydration

by Food Research Lab

in Consumer & Market Research

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Hypohydration is defined as a body water deficit greater than normal daily fluctuation. A range of body measurements can be used to assess changes in hydration status; however, each has its own set of limitations. Changes...

08 Aug

The Nutraceutical Ingredients Market

by Food Research Lab

in Consumer & Market Research

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The nutraceutical ingredients market is expected to grow at a CAGR of 7.0 per cent from 2020 to 2025, from USD 162.1 billion in 2020 to USD 227.5 billion in 2025. The market is expected...

08 Aug

Key Elements of Outsourcing Food Procurement

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in Consumer & Market Research

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Procurement Outsourcing It is the process by which a company handovers its procurement activities relating to sourcing and supply chain to an effective third-party procurement service provider. Key elements: Improved Performance Your current procurement team will have formed new...

06 Aug

Food Prototyping and its Applications

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in Consumer & Market Research

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Prototype Development: Once the firm has a good notion of what they want to manufacture, they start working on a prototype or “gold standard” of how the product appears and tastes. This can be done at...

06 Aug

Commonly Used RTC Foods

by Food Research Lab

in Consumer & Market Research

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Noodles are a sort of unleavened dough that is rolled flat and sliced into long strips or threads before being stretched or extruded. Noodles can be kept in the refrigerator for a short period of...

06 Aug

Beverage Packaging Market

by Food Research Lab

in Consumer & Market Research

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The rise in non-alcoholic and dairy beverage consumption is expected to be one of the primary drivers of the global beverage packaging market’s growth. In the global beverage packaging market, there have been significant advancements...

06 Aug

Ready to Eat Food Consumption Behaviour

by Food Research Lab

in Consumer & Market Research

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As customers work longer hours, spend more time commuting, and strive to better use their time, they expect products and services that will ease and support their hectic lifestyles. The economic importance of ready-to-eat foods...

06 Aug

Trends that Will Spur Beverage Innovation

by Food Research Lab

in Consumer & Market Research

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Sugar Substitute The urge to eliminate sugar is motivated by a health and wellness movement that is backed by nutritional recommendations and increasingly regulated by legislation. Creating with Cannabis The cannabis market’s interest and prospects continue to expand....