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.

Nutraceutical

Food Research Lab > Sectors > Nutraceutical (Page 2)

Understanding the Role of Carbohydrate Amount and Availability in Glycemic Index (GI)

30 Dec

How Food Research Lab Supports Clinical Trials for Fermented Dairy and Probiotic Products

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in Nutraceutical

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At Food Research Lab, we specialize in translating evidence-based insights into actionable strategies for product development, ensuring that manufacturers can substantiate claims through robust clinical trials. Here’s how FRL can assist in clinical trials...

30 Dec

The Role of Fermented Dairy Products and Probiotics in Cardiometabolic Health: Evidence-Based Insights

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in Nutraceutical

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Cardiometabolic diseases (CMDs), including type 2 diabetes (T2D), metabolic syndrome, and cardiovascular diseases (CVDs), are major global health concerns. Emerging evidence highlights fermented dairy foods (FDFs) and probiotics as promising interventions for preventing and managing...

Thumbnail Image - Food encapsulation in the food industry

27 Dec

Probiotic Safety: Evidence from Research Studies

by Food Research Lab

in Nutraceutical

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The widespread use of antibiotics and environmental shifts have significantly impacted gut microbial diversity, increasing susceptibility to infections by drug-resistant pathogens. As antimicrobial resistance (AMR) continues to pose a public health challenge, recent studies highlight...

26 Dec

How Food Research Lab Can Support Probiotic Product Development for Manufacturers

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in Nutraceutical

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At Food Research Lab, we specialize in bridging the gap between research, product development, and commercialization, ensuring safety, efficacy, and regulatory compliance for probiotic-based products. Here's how we can help: How Food Research Lab...

25 Dec

Probiotic Evidence to Product Development, Safety, and Efficacy for Manufacturers

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in Nutraceutical

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The systematic review and meta-analysis published in BMC Infectious diseases in 2024, by Nelwan and their co-authors provide manufacturers with a scientific foundation for developing probiotic-based products. The evidence underscores specific health benefits of probiotics,...

24 Dec

Role of Probiotics as an Adjuvant in Treating Infections: Evidence-Based Insights

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in Nutraceutical

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Probiotics have gained significant attention due to their potential benefits in treating infectious diseases. Recent systematic review and meta-analyses published in BMC Infectious diseases in 2024, by Nelwan and their co-authors highlights the role of...

23 Dec

The Role of Probiotic Supplementation in Enhancing Athletic Performance: Evidence-Based Insights

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in Nutraceutical

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The scientific understanding of probiotics and their impact on athletic performance continues to expand, offering valuable insights for athletes and fitness enthusiasts. A recent systematic review, meta-analysis, and meta-regression published in the Journal of Nutrients...

18 Oct

Glucosyl Hesperidin: Sourcing, Application & Manufacturing at FRL

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in Nutraceutical, Regulation Updates

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CosIng is the official cosmetic ingredient database of the European Union (EU), established under the amendment of Decision 2006/257/EC. It contains over 15,000 ingredients used in the production of cosmetic products. The database was introduced...

24 Sep

Developing a DASH Diet Kit Formulation

by Food Research Lab

in Nutraceutical, Sectors

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A health and wellness company approached us to develop a DASH (Dietary Approaches to Stop Hypertension) Diet Kit. The DASH diet is widely recognized for its role in lowering blood pressure and supporting heart health...