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.

Explore the flavor Innovations and functional benefits in modern food products

Product / Concept	Key Ingredeinets / Flavors	Description	Trends Application
VITESSENCE Pulse 1803 Pea Protein Isolate	Organic Pea Protein Isolate (80% protein content)	A high-protein, plant-based ingredient made from yellow peas, featured in vegan cheese spread and high-protein pasta noodles.	Plant-based protein, vegan applications
PURITY P1002 Pea Starch	Pea Starch (Gelling, Film Forming)	A pea-based ingredient that provides gelling and film-forming properties, used to make gluten-free cellophane noodles with a neutral color and flavor.	Gluten-free applications, plant-based innovation
ASTRAEA Allulose	Allulose (70% sweetness of sugar)	A sugar alternative with similar functionalities to sugar, including bulking, browning, and freeze point depression, used in vegan frozen desserts.	Sugar reduction, alternative sweeteners
BESTEVIA Reb M & ENLITEN Fusion 7200	Stevia Leaf Sweeteners	Stevia-based sweeteners used to achieve significant sugar reductions while maintaining sweetness and clean sensory profiles in sauces, desserts, and cocktails.	Sugar reduction, clean label sweetening
NOVATION PRIMA 609 Organic Corn Starch	Organic Corn Starch (Cold Temp Stability)	A functional starch used in organic sauces to provide cold temperature stability and smooth textures, meeting clean label demands.	Clean label, organic ingredient functionality
HOMECRAFT Create 865 Rice Flour	Rice Flour (Smooth, Creamy Texture)	A multifunctional rice flour used to create smooth and creamy textures in tahini sauce dressing and Tunisian shakshouka tomato sauce	Texture enhancement, clean label applications
PRECISA Crisp 930 Texturizer	Corn, Tapioca, Potato, Sago Starches	A texturizer used in beet crackers to improve dough sheetability, expansion, crunch, and reduce breakage.	Texture improvement, snack innovation

A wide range of innovative ingredients made for various food applications are listed in the table. Each brings unique functionalities and taste profiles for the consumers. VITESSENCE Pulse 1803 Pea Protein Isolate is a protein-rich product that is perfect for vegan cheese spreads and pasta. In contrast, PURITY P1002 Pea Starch is good for gelling and film-forming. It is the perfect ingredient for gluten-free cellophane noodles to meet gluten-free and plant-based needs.

ASTRAEA Allulose is a good alternate for sugary products used for bulking and browning and is highly used in vegan frozen desserts. It is mainly useful for people who wish to consume reduced sugar content. Similarly, BESTEVIA Reb M & ENLITEN Fusion 7200, made of stevia leaf sweeteners, can be used in sauces and cocktails. It is used to cut down on sugar while preserving sweetness and clean sensory profiles.

For smooth texture and a clean label, NOVATION PRIMA 609 Organic Corn Starch and HOMECRAFT Create 865 Rice Flour can be used in sauce and meet clean label demands. Meanwhile, PRECISA Crisp 930 Texturizer is used in beet crackers to enhance the texture and improve dough properties. Each product in the table showcases distinct advantages, from texture and stability to taste and functional benefits.