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: Elevating Taste and Clean Label Standards in Traditional and Plant-Based Foods

Product / Concept	Key Flavors Ingredeinets / Flavors	Description	Trends Application
Taste Modulation with Extracts	Vanilla, Tea, Coffee, Cocoa, Botanical Extracts	Virginia Dare’s flavor extracts enhance saltiness or sweetness and mask off-flavors in keto-friendly and other products. Example: Vanilla extract used in keto cookies to modulate off-flavors.	Flavor enhancement and masking in keto and plant-based products
Vegan Cheese Bread with Cashew Dips	Vegan Cheese Bread, Zesty Sour Cream (Mild Tabasco), Aji Amarillo Emmental, Butter Curry	Edlong’s gluten-free bread paired with vegan dips, each with unique global flavors, demonstrating the art of flavor layering in plant-based formulations.	Layering vegan flavors with global inspirations
Lemon Feta Cottage Cheese Frozen Dessert	Cottage Cheese Base, Lemon, Basil Cookie	A light frozen dessert mimicking cheesecake flavor without the fat, showcasing how dairy flavors can be enhanced or replicated in lower-fat or plant-based products.	Dairy flavor enhancement in reduced-fat products
Mediterranean Umami in Mac & Cheese	Mediterranean Umami, Cheddar Cheese	Salt of the Earth’s Mediterranean Umami allows for reduced cheese content while maintaining flavor, without MSG or yeast extracts.	Umami flavor enhancement for clean-label products

This table highlights how flavor ingredients and innovative formulations are being used to enhance taste, mask off-notes, and replicate the richness of dairy in both traditional and plant-based products. It also demonstrates how manufacturers are addressing challenges related to taste modulation and clean label requirements in popular dishes and diets. Further, this table illustrates how the different flavors and enhancement are being applied across various food, focusing on health-conscious and plant-based formulations. Virginia Dare’s flavor extracts can be used to enhance saltiness or sweetnes to hide off-flavors in keto friendly items. For instance, the vanilla extract, when used in keto cookies increase the taste modulation, while hiding off-flavors without sacrificing health benefits.

In plant-based category, the blend of Edlong’s Vegan Cheese Bread with Cashew Dips is the best example of flavor layering. The global flavors can be formulated by combining gluten-free bread with vegan dips like Zesty Sour Cream or Butter Curry to offer rich and mixed taste experiences. The Lemon Feta Cottage Cheese Frozen Dessert is the best example for dairy flavors that can be used in replicated in reduced-fat products. This gives the taste like cheesecake’s rich flavor profile has low fat and give taste that consumer expecting. Lastly, the salt of the Earth’s Mediterranean Umami in Mac & Cheese offers a clean-label solution for flavor enhancement. For clean label and plant-based product with refined taste go to the Table 8.