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.

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How we work
Our Working Methodology

Our Methodology for New Product Development

Step 1:

Discussion

Our first goal is to get to know the customer and their needs. As a result, we meet with the customer in person or remotely to discuss the basic needs, such as the desired product output or the needed consultations, the target geographical region, and the required product features.
Our specialists will analyse the information to investigate the various processes further and come up with solutions that may be appropriate for the client’s needs.

Step 2:

Recommendations

Based on our expert’s expertise and study, we will provide recommendations concerning the client’s requirements and operation.
By reducing the alternatives and leaving the client’s options open, we also describe the feasibility of the proposed solution.

Step 3:

Specification

After documenting the requirements, the Food Research Lab defines the service that can be offered, the solutions provided by that service, and the method leading to the expected outcome.
There will be a breakdown of the project, and all the necessary details will be shared with the client.

Step 4:

Proof of concept

A proof of concept (POC) project focuses on assessing whether or not an idea can be made a reality.
A proof of concept is used to evaluate whether an idea is feasible or ensure that it will work as intended.
Food Research Lab experts will conduct Techno-Economic Feasibility Studies and provide the client with a Proof of Concept before proceeding for Batch Testing.

Step 5:

Batch testing for market research

Before a new product can hit the market, it must first go through a customer evaluation.
The product or concept will also go through market research, essential before putting a prototype into final Operations.