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.

sector-food Archives - Guires Food Research Lab

04 Apr

Innovation and Trends in Herbal Formulation

by admin

in Blog, New product development, sector-food

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[vc_row][vc_column][vc_column_text css=""] Diabetes mellitus is a non-infectious endocrine condition that is linked to hypoglycaemia and is typified by a disruption in the metabolism of carbohydrates. Diabetes mellitus is categorised into two main types: type 1 and...

27 Mar

Latest Research in Formulation of Probiotic Food and Beverages Products

by admin

in Blog, New product development, sector-food

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[vc_row][vc_column][vc_column_text css=""] As the twenty-first century has progressed, many experts are now concerned about the state of the gut flora. The symbiotic flora in the human gut is more numerous and complex than that found in...

02 Jan

How and Why to convert a food product recipe to a formula

by Food Research Lab

in Blog, New product development, sector-food

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[vc_row][vc_column][vc_column_text]Turning Recipes into formula process is not unlike creating a new recipe and transforming it into a formula. It all begins with a clear vision of the desired finished product (custom food solutions) and a...

31 Aug

Explain the Benefits of standardized recipes and nutritional testing for special dietary needed Populations

by Food Research Lab

in Case Study, New Food Product Development, sector-food

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Food is eaten so that we can survive. A balanced diet is essential for every individual since it has the correct amounts of all the necessary nutrients such as carbohydrates, fats, proteins, vitamins and minerals....

20 Aug

Opportunities and challenges for Food Industries and manufacturers in developing functional food products

by Food Research Lab

in Industries, New Food Product Development, sector-food

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In the early 19th century, a separate research and development domain called nutrient science was established. Later, scientists proposed a new idea which combines food knowledge with human health and physiology. This new idea was...

14 Aug

Specific characterization of making small-batch food with the quality of food sampling, advancement and marketing testing for restaurants and hotels

by Food Research Lab

in New Food Product Development, New product development, sector-food

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In brief: Small- batch food which can be easily produced in limited quantity using traditional method without less effort. There are several steps in making small-batch foods such as quality checking, testing, and marketing in restaurants and...

02 Jul

How could meat Alternative be useful in providing all the essential elements that are available in meat-based Products

by Food Research Lab

in Case Study, New Food Product Development, New product development, sector-food

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In Brief: Meat alternatives are the imitations of plant-based meat products, and it becomes mainstream due to environmental concerns and health awareness among consumers. There are various types of ingredients such as plant protein-based meat, textured vegetables...