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.

Insights

Guires Food Research Lab > Insights (Page 2)

23 Aug

Science Behind Hydration

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in What Science Can Do

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Physical activity often leads to sweating as a natural response to regulate body temperature by dissipating heat and bringing it back within normal limits. The extent of sweating is influenced by various factors, including individual...

17 Aug

Kombucha: Fermented Drink Formulation

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in Fermented Drinks, What Science Can Do

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Fermentation, one of the oldest and most energy-efficient food preservation methods, has long played a vital role in ensuring food safety and extending shelf life. Science has revealed that during fermentation, various biochemical transformations occur,...

12 Aug

Kombucha Labeling Requirements

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in Fermented Drinks, Regulation Updates

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The beverage should be labeled as “Traditionally Fermented Kombucha Tea,” “Kombucha,” or another appropriate term from the Finished Product Definitions, provided it adheres to the required specifications. Kombucha Labeling Requirements Interesting News, August 12, 2024. Kombucha Labeling...

21 May

Recall of Great Value Organic Black Chia Seeds

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in Insights, recall

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[vc_row][vc_column][vc_column_text css=".vc_custom_1716267182896{padding-top: 2% !important;}"]Immediate release: May 10, 2024 Product information: Great Value issued a voluntary recall of the following product. Product Name: Great Value Organic Black Chia Seeds Size: 32 oz Reason for Recall: Due to the possible occurrence of Salmonella in certain finished...

20 May

Tackling Menopause Symptoms: A Comprehensive Approach

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in What Science Can Do

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Menopause is a common phenomenon for 1.5 million women yearly, causing symptoms such as, vaginal dryness, decreased libido, insomnia, fatigue, and joint pain. This transition of late menopause accelerates the prevalence of symptoms like hot...

20 May

Singapore regulations for Cosmetics

by admin

in Cosmeceutical, Regulation Updates

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[vc_row css=".vc_custom_1680241377934{margin-right: 25px !important;margin-left: 25px !important;}"][vc_column][vc_column_text css=""] Introduction Cosmetic products, an essential part of personal care routines, encompass a diverse range of substances or preparations intended for external use on various parts of the human body. These...

29 Apr

Honey Roasted Cashews Recall

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in Insights, recall

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[vc_row][vc_column][vc_column_text css=".vc_custom_1714366146737{padding-top: 2% !important;}"]Immediate release - March 12, 2024 Product Information – John B Sanfilippo & Son, Inc. is issuing a voluntary recall of the following product: Product Name- Great Value Honey Roasted Cashews Size- 8.25oz (234g) Reason for...

29 Apr

Chillimami Sauce Product Recall

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in Insights, recall

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[vc_row][vc_column][vc_column_text css=".vc_custom_1714365276757{padding-top: 2% !important;}"]Immediate release: February 29, 2024 Product information: AJI MORI Sauce Corp. DBA Susi Koo issued a voluntary recall of the following product. Product Name: Aji Mori, Chillimami sauce Size: 250 ml Serving Size: 1 tbs (15g) Reason...

20 Apr

Inflammatory Bowel Disease

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in What Science Can Do

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Epithelial cells, stroma, immune cells, and goblet and Paneth cells make up the intestinal mucosa. The intestinal epithelium consists of an epithelial monolayer sandwiched between immune cells and tightly linked by tight junctions. The intestine...

09 Apr

UK regulation for labelling requirements for pre-packed foods  

by Food Research Lab

in Regulation Updates

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[vc_row css=".vc_custom_1680241377934{margin-right: 25px !important;margin-left: 25px !important;}"][vc_column][vc_column_text]The food standards agency is a regulatory authority for food labelling and protects the consumer health. This page highlights the requirements of Regulation No. 1169/2011 of Food Information to Consumer...