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 Protein Claim in Cereal Product Development

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High Protein Claim in Cereal Product Development

High Protein Claim in Cereal Product Development

Cereal products can be a good source of protein, essential for building and repairing muscle tissue, maintaining bone health, and supporting a healthy immune system. Here are some strategies for developing cereal products with a high protein content:

Use high-protein grains:
Incorporating high-protein grains such as quinoa, amaranth, and spelt into cereal products can increase their protein content. These grains are also gluten-free, making them suitable for gluten-sensitive individuals or those with celiac disease.
Add protein-rich ingredients:
Adding protein-rich ingredients such as nuts, seeds, and dried fruits to cereal products can increase their protein content while adding flavour and texture. Chopped almonds, pumpkin seeds, and raisins are good options.
Fortify with protein powder:
Adding protein powder to cereal products can increase their protein content without adding extra calories or fat. Whey protein powder is a popular choice, as it is high in protein and has a neutral flavour.
Use high-protein milk:
Serving cereal products with high-protein milk, such as soy or almond milk, can increase their protein content. These milk alternatives are also low in calories and fat, making them a healthier option than whole milk.

When developing cereal products with a high protein claim, it’s important to consider the overall nutrient profile of the product and to avoid adding an excessive quantity of sugar or other unhealthy ingredients. Additionally, be mindful of portion sizes and avoid consuming excessive amounts of cereal products, as even healthy foods can contribute to overall calorie intake if consumed in excess.