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 (FRL) 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.

Cereal products for people engaged in sports and fitness

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Cereal products for people engaged in sports and fitness

Cereal products for people engaged in sports and fitness

Sports and fitness are important aspects of overall health and wellness, and cereal products can play a role in supporting athletes and active individuals. Here are some strategies for developing cereal products that support sports and fitness:

High protein: Complex carbohydrates from whole grains and other sources are essential for sustaining energy during exercise. Developing cereal products with a high protein content can help meet this need. One must look for high-protein grains such as quinoa and add protein-rich ingredients such as nuts and seeds to the product.
Complex carbohydrates: Whole grains and other complex carbohydrates are crucial for sustained energy during exercise. Cereal products made with whole grains such as brown rice, oats, or barley can provide complex carbohydrates that support endurance and performance.
Electrolytes: Electrolytes like sodium, potassium, and magnesium are crucial for proper muscle and body fluid balance. Adding electrolytes to cereal products can help support athletes and active individuals during training and competition.
Fibre: Fibre is important for digestion and satiety, especially for athletes who need to maintain a healthy weight. Cereal products with high fibre content can help athletes feel full and satisfied while supporting digestive health.
Low sugar: High sugar content can lead to energy crashes and blood sugar spikes, which can be detrimental to athletic performance. Developing cereal products with a low sugar content can help support sustained energy and overall health.

It’s crucial to take athletes’ and active people’s particular needs into account when creating cereal products for sports and fitness and to develop the product accordingly. Additionally, one must be mindful of other health and nutrition claims relevant to the product, such as gluten-free, non-GMO, or organic claims.