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.

Hazard Analysis and Critical Control Points – (HACCP)

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Hazard Analysis and Critical Control Points (HACCP)

What is Hazard Analysis and Critical Control Points (HACCP)?

Hazard Analysis and Critical Control Points are known by the abbreviation HACCP. It is a systematic approach to identifying, evaluating, and controlling hazards associated with food production processes. HACCP is important because it provides a proactive approach to food safety that can help prevent foodborne illnesses and product recalls.

The U.S. National Aeronautics and Space Administration (NASA), the U.S. Army Laboratories, and the Pillsbury Company created the HACCP system in the 1960s to ensure astronaut food safety. Since then, the food industry and regulatory bodies worldwide have widely embraced it.

The HACCP system involves seven principles:

Conduct a hazard analysis: Identify and evaluate potential hazards associated with each step of the food production process.
Identify critical control points (CCPs): Determine which critical points are crucial to preventing or eliminating the identified hazards.
Establish critical limits: Set limits for each CCP to prevent or eliminate the hazard.
Establish monitoring procedures: Develop procedures to monitor the CCPs and ensure they are under control.
Establish corrective actions: Establish procedures to take disciplinary actions if a CCP is not under control.
Establish verification procedures: Develop procedures to verify that the HACCP system works effectively.
Establish record-keeping and documentation procedures: Maintain records and documentation to demonstrate that the HACCP system works effectively.

By implementing a HACCP system, food manufacturers can identify and control hazards before they become a problem, ensuring the safety of their products and protecting public health. HACCP also helps food manufacturers comply with regulatory requirements and can help them avoid costly recalls and legal liability.