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.

High Fibre Claim in Cereal Product Development

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High Fibre claim in cereal product development

High Fibre claim in cereal product development

Cereal products can be a great source of dietary fibre, essential for maintaining digestive health, regulating blood sugar levels, and promoting feelings of fullness. Here are some strategies for developing cereal products with a high-fibre claim:

Use whole grains:
Whole grains such as oats, barley, and brown rice are high in fibre and can be used to make cereal products such as granola or oatmeal. Whole grains contain all parts of the grain kernel, including the bran, germ, and endosperm, making them a good fibre source.
Add fibre-rich ingredients:
Adding fibre-rich ingredients such as chia seeds, flax seeds, or psyllium husk to cereal products can increase their fibre content while adding texture and flavour. These ingredients can be added to granola, smoothie bowls, or even used to make high-fibre crackers.
Include fruits and vegetables:
Adding fruits and vegetables such as berries, apples, or pumpkin puree to cereal products can add natural sweetness and fibre. This strategy can be used in baked oatmeal, fruit, and yoghurt parfait recipes.
Use high-fibre sweeteners:
Natural sweeteners such as dates, raisins, or honey can add sweetness to cereal products while increasing their fibre content. These sweeteners can be used in homemade granola bars or trail mix recipes.

When developing cereal products with a high fibre claim, it’s vital to ensure that the product contains at least 3 grams per serving, the minimum amount required to make a fibre claim. Additionally, be mindful of portion sizes and avoid consuming excessive amounts of cereal products, as even high-fibre foods can contribute to overall calorie intake if consumed in excess.