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.

Sectors

Food Research Lab > Sectors (Page 2)

25 Feb

AI in Food Safety & Supply Chain: Transforming from Farm to Fork

by Food Research Lab

in food

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Today, Artificial Intelligence (AI) finds its applicability even in the food domain, where it innovatively resolves challenges related to food safety and the supply chain. A few organizations look for simulated intelligence answers for enhance...

13 Jan

Challenges Faced by Manufacturers in Claim Approval

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in Nutraceutical

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Manufacturers often encounter several hurdles when attempting to get their product claims approved. These challenges include: Challenges Faced by Manufacturers in Claim Approval Interesting News . Jan 13, 2025Share Mail-bulk Linkedin X-twitter Manufacturers often encounter several hurdles when attempting to get...

13 Jan

Types of Claims for Food and Dietary Supplements in the US

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in Nutraceutical

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The United States Food and Drug Administration (US FDA) regulates the claims manufacturers can make on food and dietary supplement labels. These claims fall into three primary categories: Types of Claims for Food and Dietary Supplements...

10 Jan

The Role of Clinical Trials in Probiotic Validation: Key Standards and FRL’s Expertise

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in Nutraceutical

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Probiotics are widely recognized for their potential health benefits. However, to qualify as a probiotic, a strain must demonstrate efficacy through at least one well-conducted human clinical trial. This article delves into the criteria for...

09 Jan

Health Claims and Labeling Recommendations for Probiotic Products

by Food Research Lab

in Nutraceutical

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The World Health Organization (WHO) emphasizes the need for precise and evidence-based health claims on probiotic food products. Currently, most countries allow only general health claims, such as "improves gut health," for probiotic-containing foods. However,...

08 Jan

Emerging Encapsulation Techniques

by Food Research Lab

in Nutraceutical

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Combines spraying and freeze drying; the probiotic solution is atomized into a cryogenic medium and then freeze-dried. Emerging Encapsulation Techniques Interesting News . Jan 08, 2025Share Mail-bulk Linkedin X-twitter 1. Spray-Freeze Drying Description: Combines spraying and freeze drying; the...

Benefits of Reverse Engineering of nutraceuticals

08 Jan

Techniques for Encapsulation of Probiotics: Enhancing Stability and Viability

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in Nutraceutical

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Encapsulation is a crucial process in developing probiotic products, aiming to protect beneficial microorganisms and ensure their viability until they reach the target site in the human body. Researchers and the industry have explored various...

07 Jan

Ensuring Probiotic Viability: Strategies for Stability and Efficacy in Food Products

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in Nutraceutical

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The health benefits of probiotics rely on their ability to remain viable in sufficient numbers in food products. According to FAO/WHO (2002), probiotic foods must contain at least 10⁶ CFU/g of live microorganisms to confer...

04 Jan

Steps to Identify and Validate Probiotic Microorganisms for Food and Beverage Applications

by Food Research Lab

in Nutraceutical

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The first critical step in developing probiotics for food applications is isolating and identifying potential microorganisms. This involves advanced techniques like 16S rRNA sequencing for species identification, supported by both genotypic and phenotypic tests. The...

02 Jan

Challenges in Probiotic Formulation and How FRL Overcomes Them

by Food Research Lab

in Nutraceutical

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Probiotic formulations have been a popular dietary supplement option for years, but achieving an effective product requires addressing specific challenges. One of the key criteria for success is optimizing the viability of probiotic cells within...