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.

Flavor Innovation Unveiled: Clean Label and Plant-Based Breakthroughs Redefining Taste

Product / Concept	Key Flavors Ingredeinets / Flavors	Description	Trends Application
Lemon Feta Cottage Cheese Frozen Dessert	Cottage Cheese Base, Lemon, Basil Cookie	A light, creamy frozen dessert that mimics cheesecake flavor without the fat, showcasing how dairy flavors can be enhanced or replicated in lower-fat products.	Dairy flavor enhancement in reduced-fat desserts
Vegan Cheese Bread with Cashew Dips	Vegan Cheese Bread, Zesty Sour Cream (Mild Tabasco), Aji Amarillo Emmental, Butter Curry	Gluten-free vegan bread paired with dips that feature global flavors, illustrating the art of layering and enhancing vegan flavors.	Global flavor layering in vegan products
Mediterranean Umami in Mac & Cheese	Mediterranean Umami, Cheddar Cheese	A clean label ingredient that enhances flavor and reduces cheese content in mac and cheese, without using MSG or yeast extracts.	Umami flavor enhancement, clean label focus
Vegan Meatball and Beef Bone Broth	Plant-Based Ingredients, Natural Flavors	Innovative prototypes demonstrating how natural ingredients can create robust flavors in clean label, reduced sugar, fat, and sodium products.	Plant-based flavor innovation, clean label products
Thaumagic Sweetener	Thaumatin (from Katemfe Fruit)	A natural sweetener and taste-modifying protein that enhances the perception of sweetness, suitable for sugar-free products.	Natural sweeteners, clean label sensory enhancement

This table captures the innovative approaches to flavor enhancement and modulation, particularly in clean label and plant-based products. It highlights how companies are using natural ingredients and advanced flavor technology to meet consumer demands for healthier, more natural, and still delicious food and beverage options.

The list of innovative food products and concepts highlighting the latest trend in flavor enhancement and health-conscious ingredients are given in Table 9. The Lemon Feta Cottage Cheese Frozen Dessert is made by combining a cottage cheese base with lemon and basil cookies to mimick a flavor called cheesecake with less fat. Next, blending Vegan Cheese Bread with Cashew Dips gives taste of global flavors such as Aji Amarillo Emmental and Butter Curry. In the world of comfort food, the mixing of the Mediterranean Umami in Mac & Cheese boost the umami flavor while also bringing a clean labe twist to a classic dish. It is the great example of umami flavors used for enhancing flavor without MSG or yeast extracts and with reduced cheese content. Then, the product called Vegan Meatball and Beef Bone Broth developed using plant-based ingredients can deliver strong flavors in clean label products. It is a plant-based flavors with lower sugar, fat and sodium.