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 26)

02 Aug

Sterilisation Of Milk

by Food Research Lab

in What Science Can Do

Comments

The sterilizing procedure differs based on the PH of the products: Products having a PH lower than 4.6, such as juices, certain vegetables, and so on, have high acidity. Milk, vegetable creams, and other everyday...

02 Aug

Ultra-High Temperature In Beverage Processing UHT

by Food Research Lab

in What Science Can Do

Comments

Ultra-High Temperature is the abbreviation for Ultra High Temperature. This is the sterilizing method most commonly used for items with a high ph, such as milk, soya, and other dairy products. UHT Systems with Indirect Heat...

02 Aug

Carbonation Of Beverages And Associated Fizziness

by Food Research Lab

in What Science Can Do

Comments

Carbon dioxide is colourless and odourless, and it's hardly much to write home about on its own. The carbonic acid produced during the carbonation process, on the other hand, is what gives you that...