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.

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Guires Food Research Lab > Sectors > food

28 Sep

Amplify Oil Stability & Reusability: FRL’s Breakthrough Rancidity-Free Remedy

by Food Research Lab

in food, Sectors

Comments

[vc_row][vc_column][vc_column_text css=".vc_custom_1728027936717{padding-top: 2% !important;}"] Background: A major food manufacturing client approached Food Research Lab with concerns regarding the stability and reusability of oils used in their production process. Their business involved producing fried snacks, and...

22 Sep

Creation of Nootropic Candy: Caffeine-Infused with Encapsulation

by Food Research Lab

in food, Sectors

Comments

[vc_row][vc_column][vc_column_text css=".vc_custom_1728027637461{padding-top: 2% !important;}"] Background: A confectionery company specializing in innovative functional foods approached us with a request to develop a new line of nootropic candies. These candies would be infused with caffeine and other nootropic...

20 Sep

Shelf life of sweets: month 1 to month 8 extension

by Food Research Lab

in food, Sectors

Comments

[vc_row][vc_column][vc_column_text css=".vc_custom_1728026960093{padding-top: 2% !important;}"] Background: A confectionery company specializing in traditional sweets approached us with a challenge. Their products, known for their rich flavor and natural ingredients, had a short shelf life of approximately one month. This...

19 Sep

Developing a Prebiotic Carbonated Beverage for Gut Health – Ginger Lemon Flavor

by Food Research Lab

in food, Sectors

Comments

A beverage company approached us with the goal of developing a unique carbonated drink that supports gut health while offering a complex flavor profile. The drink was to combine prebiotic ingredients and both Caribbean and...

19 Sep

Developing a Vegetable Oil-Based Marinade Formulation

by Food Research Lab

in food, Sectors

Comments

[vc_row][vc_column][vc_column_text css=".vc_custom_1729318964146{padding-top: 2% !important;}"]A food manufacturing company specializing in ready-to-eat meals approached us with the goal of developing a vegetable oil-based marinade. The marinade needed to enhance the flavor and tenderness of various proteins, including...

04 Aug

Shelf-life extension of savouries: 1 to month 8

by Food Research Lab

in food, Sectors

Comments

[vc_row][vc_column][vc_column_text css=".vc_custom_1728027390532{padding-top: 2% !important;}"] Background: A popular savory snack manufacturer approached us with a challenge. Their traditional snacks, including items like namkeen, chakli, and sev, had a shelf life of only one month. This limited their...