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.

Beverage Processing Trends - Guires Food Research Lab

02 Aug

Beverage Processing Trends

by Food Research Lab

in Consumer & Market Research

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Beverage firms have begun to use flow-through systems to expedite their products’ distribution, staging, and sorting. This method comprises stacking and moving items across warehouses with the help of robots and autonomous vehicles. The technology also allows machine operators to keep track of each batch, making it easy to ensure that everything is in order. Most importantly, it lowers human error and requires additional staff, resulting in increased production and cost-efficiency.

Not every beverage firm will be able to invest in cutting-edge technology. Cloud service providers, fortunately, exist to make resources more accessible. Companies can avoid the costs of owning and maintaining their infrastructure by renting access to particular software or storage from these suppliers.

The beverage business is no exception for searching for methods to improve the buyer experience. To that aim, near-field communication (NFC) technology into their drinks are included. NFC allows two devices to communicate, similar to tapping your card onto a card reader. NFC tags have been added to Label caps, encoded with information that customers may access using an NFC-enabled smartphone. The label can then provide you with information about the product’s legitimacy and history, and it can even offer you drink recipes using fitting spirits and foods.