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 Fusion: Elevating Taste with Layered Sensations in Modern Food and Beverage trends

Product / Concept	Key Flavors Ingredeinets / Flavors	Description	Trends Application
Grits with Carnitas	Hatch Green Chiles, Denatured Tequila, Organic Apple Cider Vinegar	A savory dish where layers of heat and sour flavors create a complex taste experience, highlighting the use of layered flavor profiles.	Layered heat and sour in savory dishes
Roasted Vegetable Succotash	Rio Luna Diced Jalapeños, Organic Apple Cider Vinegar	A vegetable dish with a jambalaya-inspired couscous, showcasing how sour and spicy elements can be layered for depth of flavor.	Layered spicy and sour in vegetable dishes
Nonalcoholic Shrubs	Organic Apple Cider Vinegar, Organic Rice Wine Vinegar, Organic Red Wine Vinegar	Bright and tangy beverages featuring layered sour flavors from different types of vinegars, highlighting the trend of fermented and sour flavors.	Sour and fermented flavor layering in beverages
Snack Mix Customization	Blood Orange Chocolates, Chipotle Almonds, Szechuan Pepper Corn Pops, Ginger White Chocolate Bark	Customizable snack mixes where layers of sweet, smoky, spicy, and gingery flavors offer a personalized taste experience.	Personalized flavor layering in snacks
Synergy Flavors Cold Brew Beverage	Vanilla, Caramel, Cold Brew Coffee, Dark Chocolate	A beverage concept that layers nostalgic flavors like vanilla and caramel with modern trends like cold brew coffee and dark chocolate.	Layering nostalgic and modern flavors in beverages
Personalized Ice Cream Sundaes	Animal Cracker Waffle, Birthday Cake Frosting, Graham Cracker Granola, Burnt Caramel Cold Brew	Custom ice cream sundaes that combine unique flavor pairings, showcasing the future trend of personalized food experiences.	Customization and flavor layering in desserts

This table illustrates how the concept of layering flavors is being applied in various food and beverage products, combining complementary taste sensations like heat, sourness, sweetness, and spiciness to create complex and appealing flavor profiles. It highlights the growing trend of customization and the use of nostalgic and modern flavors to elevate traditional products.

Table 6: In culinary creations, flavor layering using diverse ingredients can create complex and personalised taste experiences. Products like Grits with Carnitas and Roasted Vegetable Succotash are the example of savor dishes. Ingredients such as Hatch Green Chiles, Rio Luna Diced Jalapeños, and Organic Apple Cider Vinegar are used to create layered heat and sourness. These dishes are not only adaptable for sour and spicy flavors in different culinary style but also prove the taste depth. In the beverage world, Nonalcoholic Shrubs give a bright and tang profile with vinegars layers, while satisfying the demand of sour and fermented flavors. Similarly, Synergy Flavors Cold Brew Beverage prepared with the blending of nostalgic notes of vanilla and caramel can offer refreshing taste containing both tradition and modernity. Snack Mix Customisation give the customers option to enjoy their own flavor experiences with a blend of sweet, smoky, and spicy ingredients. On the other hand, Personalized Ice Cream Sundaes give bespoke food experience by mixing whimsical and nostalgic elements. You can get more information on elevated taste and clean label standards products from the Table 7.