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.

Good Manufacturing Practices in Food Industries (GMP)

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Good Manufacturing Practices in Food Industries (GMP)

Good Manufacturing Practices in Food Industries (GMP)

Good Manufacturing Practices (GMP) are a set of guidelines established by regulatory agencies to ensure that food products are manufactured, processed, packaged, and stored in a safe and sanitary manner to prevent contamination and protect the consumers’ health. These guidelines are designed to minimize the risk of physical, chemical, and biological hazards associated with food products.

GMP guidelines cover various activities in the food industry, including personnel hygiene and training, facility and equipment design and maintenance, raw material and ingredient control, product formulation and processing, packaging and labelling, storage and distribution, and record-keeping and documentation.

Some key components of GMP in food industries include:

Personnel hygiene and training: Employees should be trained in proper hygiene practices, including hand washing, using protective clothing, and avoiding behaviours that can lead to contamination.
Facility and equipment design and maintenance: Facilities should be designed and maintained to prevent contamination and allow for effective cleaning and sanitation. Equipment used in food production should be regularly inspected and maintained to ensure it is in good working order.
Raw material and ingredient control: Raw materials and ingredients should be sourced from reputable suppliers and inspected upon receipt to ensure they meet specifications and are free from contamination.
Product formulation and processing: Formulations and processes should be designed to ensure the safety and quality of the final product, with appropriate controls in place to prevent contamination and ensure consistency.
Packaging and labelling: Packaging and labelling should be designed to protect the product from contamination and provide accurate and precise information to consumers.
Storage and distribution: Products should be stored and transported in a manner that prevents contamination and maintains product quality.

By following GMP guidelines, food manufacturers can help ensure their products are safe and high-quality, reducing the risk of illness and protecting consumers’ health.