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.

Food Prototyping and its Applications - Guires Food Research Lab

06 Aug

Food Prototyping and its Applications

by Food Research Lab

in Consumer & Market Research

Comments

Prototype Development:

Once the firm has a good notion of what they want to manufacture, they start working on a prototype or “gold standard” of how the product appears and tastes. This can be done at the company’s test kitchen or a third-party testing facility. Testing using a kitchen scale avoids wasting ingredients because it will almost certainly need a lot of trial and error to get the desired result. A culinologist, or someone talented in the culinary arts and knows food science, is required for the prototype creation process.

Post Development:

Following the development of a prototype, the product is evaluated on a bigger scale, referred to as a pilot plant. This is done to imitate commercial manufacturing and finalize product specs. This is critical since some requirements may change as the process scales up. Cooking a modest pot of stew for three people at home, for example, is likely to be very different from preparing the same dish for forty people coming over for Thanksgiving dinner. Cooking times and temperatures, and spice ratios may need to be adjusted to achieve the desired taste. Before scaling up, pilot-scale testing helps you to make the required adjustments.

For start-ups and established businesses, prototyping is critical in designing a new product and ensuring a systematic approach. While developing a new product is thrilling, it has an impact on a company’s everyday operations. As a result, we at “Food Research Lab” assist you in producing a prototype in line with your ideas and specifications.