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.

Food Consultants in Chennai

Recipe & Menu Development | New Product development | Process Development | Consulting Services | Nutrition Testing

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Food Consultants in Chennai

About Food & Nutraceutical Contract Research Lab

FRL is an exclusive food & nutraceutical contract research company for your New Food, beverages & nutraceutical’s formulation. Our state-of-the-art lab has all the required technologies and certified expert food technologists, nutritionists, microbiologists and chemists / ayurvedic specialists to assist our clients with the best possible solutions. In addition, we offer food and beverage and nutraceutical companies’ innovative solutions, transaction support, and market strategies that help them enter and expand into new markets in a way that is impactful, successful, and long-lasting.

Food Consulting in Chennai

Chennai, the capital of Tamilnadu, is one of India’s leading cities in the food & beverage processing sector. Agriculture is the most critical industry in the economy of Tamil Nadu. Around 70% of the state’s population is engaged in agricultural pursuits, one of Tamil Nadu’s primary sources of income. The various agricultural produce allows for a wide range of food industry innovations.

What Makes Chennai An Ideal Food Manufacturing Hub?

There are many food business consultants in Chennai. The modern-day consumer is attracted to food products with extended shelf life, good taste and quality. Consumers also welcome innovative food products to suit their lifestyles. All this wide range of consumer demands has led to the rise of numerous food processing companies. At the Food Research Lab, we have a team of expert food and beverage consultants and restaurant consultants to assist you in new product development, namely food, beverage, and nutraceuticals.

Several Multi-National Corporations are now showing immense interest in setting up food processing plants in India, especially in Chennai, owing to its robust techno-economic availability.

The Building Blocks of Food Development

REASON FOR STATE OF FLUX	SOLUTIONS	FOOD RESEARCH LAB OFFERINGS
Do your products deliver within specific nutrition, health, shelf life or cost parameters? Is the product satisfying consumer needs and wants? Are you struggling to ideate or identify the product & viability? Is Your food business idea or concept not up to the market standard?	Our activities include Product design Consumer testing Product optimize Process design Market testing Costing analysis	Edible prototype or Product prototype (Invigorate Innovation)
Do your food products create an impact & Recovery Analysis for the New Normal?	We can offer solutions that help with: Brand positioning and awareness Competitor analysis Customer satisfaction Pricing optimization Product development SWOT analysis Thought leadership research Marketing Audits Data Analysis Merchandising Audits	Product Research/Market research
Have you developed a break-even financial analysis for the venture? Does the venture demonstrate positive economic feasibility?	Our client makes an investment decision based on: Technical feasibility of the project. Financial viability of the project. Risks associated with the project. Actions required for risk mitigation.	Techno-economic Feasibility plan
Are you following ad hoc NPD procedures for organic and healthy diets? Failed in creating the tangible product or service from the intangible idea? Need help developing a new product or customize as per consumer preferences? Do you want to advance the technology to capitalize on a new opportunity? Do you want to develop Creative product to promote your brand?	Our Product Development Process includes: Consult with a formulation development expert Formulation development Review & comment on prototypes Testing and analysis Technology transfer & scale-up	New Food Product formulation
Are nutritional label tests & estimate nutritional content required? Can I Label my Food Product as "Healthy?	Our food laboratories can offer food testing services, including Microbiology GMO Meat species Allergens	Nutrition Testing & Analysis
How to manufacture a food product to retain its shelf life? How to pack and store food products? What factors affect the shelf life of food? How to find the shelf life of my food product?	Our experience in ingredient and finished food product stability and shelf-life monitoring includes:- Organoleptic Testing Structural Investigation Chemical Analysis Accelerated Shelf Life Study Ingredient Stability Method Development and Validation	Shelf-life testing and analysis
Is the implementation of food laws and regulations essential? Are you a food industrialist and want to create a guidance document to help you meet federal standards? Is your food brand looking to include food safety certifications on your products?	The standards include: Codex Verified Approval Scheme Hygiene Monitored Approval Scheme IFS Broker (International Featured Standard) ISO 22000 – Food Safety Management ISO 28000 – Supply Chain Security Management Marine Stewardship Council AGMARK Bureau of Indian standards Hazard Analysis and Critical Control Points Good hygienic practice ISO9001, 140001 Kosher certification	Product Certification & local regulation guidelines
Does a process that works in a laboratory can also be implemented on an industrial production scale? Are modifications necessary for the production process to be implemented on a large, industrial-scale?	We have the flexible pilot-scale facility with the capabilities to perform, Thermal Processing Dehydration Freezing Fruit and Vegetable Processing Beverage Processing	Pilot- Food processing plant
How to plan and design to build the food plant? Do you need production services for safe and effective food processing and storage facilities? What is the Process Flow Sheet Diagram of the plant? What are the Market Opportunities for setting up the plant?	The planning and design of our projects will always be incorporated with: Food Safety Sanitary Design Productive Workflows Automation technology Compliance with the regulations We also provide Designing and Architectural Engineering Service	Food Plant Engineering
What the product is & what it's end-use? What ingredients required to develop a new product? How it's packaged? What the product's label will look like? – logo, design and aesthetics? What are the ways to bringing quality & innovative products into the market?	We do Product Formula Development Product Art Work Designing Product Content Development Customized product formulation and development Procurement of Packaging Material.	Contract Manufacturing
How to deliver fresh and high-quality food on time? How do perishable and temperature-sensitive food products need to be stored for delivery. How to find the shelf life for a product? Is there any possibility to extend the shelf life for a product?	Our services provide solutions on the importation/exportation of Agricultural products (both raw and processed) Fisheries products Confectionery Beverages	Food Packaging & Distribution
How to Establish and Maintain Brand Recognition? How to Create Brand Awareness? How to find the Correct Distribution Channels? How to build a brand via Social Media?	We help our clients in Market Assessment Marketing Strategy Digital Marketing Brand strategy International Marketing Marketing analytics and insight	*Food Product Marketing Branding**
How to control the fluctuating supply chain pricing? What are the novel ways to keep consumers engaged and loyal? How to increase visibility across the supplier chain, marketing, and logistics?	We directly procure Dairy products Active ingredients Sweeteners Flavouring materials Additives Preservatives Sucrose Starch We indirectly spend Facility management services Facility Equipment and supplies Corporate services Professional services Marketing IT services	Procurement outsourcing

The Food Research Lab offers audit and certification services to the food sector for a variety of standards.

Food Certification

The International Organization for Standardization (ISO) developed the ISO 22000 food safety standard. It serves as the foundation for a Food Safety Management System (FSMS), which includes Good Manufacturing Practices (GMPs), Hazard Analysis Critical Control Point (HACCP) principles, and ISO 9001: 2000 components. ISO 22000 established general food safety criteria, which are currently implemented globally by all organizations. Thus, it may ISO 22000 — Food safety management	A genetically modified organism (GMO) is a plant, animal, microbe, or other creature whose genetic composition has been altered in a laboratory using genetic engineering or transgenic technology. A product's inputs must be examined for compliance with our standard, which divides inputs into four risk levels: High-Risk, Low-Risk, Non-Risk, and Monitored Risk. Genetically Modified Organisms certification	The Gluten-Free Certification Scheme (GFCO) was created to safeguard gluten-free customers by verifying that a product satisfies high gluten-free safety requirements and may be sold globally. The Gluten-Free Certification Scheme (GFCO)	According to the USDA, USDA Organic foods must include at least 95% organic ingredients, with a 5% margin for non-organic components as long as they are on an authorized list. In addition, manufacturers must include organic and non-organic components on product labels and the name of the organic certifier. USDA Organic certification
GHP compliance encompasses the minimum necessity of sanitary and hygienic standards for food processors, such as hotels and restaurants, to guarantee that food is safe for consumption. Good Manufacturing Practice Certification	National Centre for HACCP Certification (NCHC) is a Quality organization providing professional & cost-effective assessment, audit and certification of Hazard Analysis Critical Control Point (HACCP) System for the food industry and other food-related vendors. Hazard Analysis Critical Control Point Certification	Monosodium glutamate (MSG) is glutamic acid in salt form, an amino acid found in many food products. Products are given the non-MSG seal if they do not contain any monosodium glutamate (MSG). Monosodium glutamate (MSG) Certification	Our logo is a registered trademark for products that do not contain animal products or by-products and have not been tested on animals. Vegan Certification
Whole30 is a 30-day (duh) clean-eating plan that aims to change your eating habits by eliminating specific foods. The Whole30 Approved® label informs the community that a product is % compliant with the program's guidelines and that the Whole30 team has reviewed the manufacturer. Whole30 Certification	The Paleo Foundation's Keto Certification contains products and meals that help to reduce the negative effects of the Ketogenic Diet and enhance its tolerance. Keto Certification	Kosher certification is the kosher stamp verifying they have checked the products' ingredients, production facility and actual production to ensure all ingredients, derivatives, and machinery trace non-kosher substances. Kosher certification	AGMARK certification AGMARK certification
BIS hallmark certification BIS hallmark certification	Halal KOSHER certification Halal KOSHER certification	Foreign clients or governments frequently request "certificates" for items controlled by the Food and Drug Administration from companies exporting products from the United States (FDA). Foreign governments want formal assurance that items supplied to their nations may be marketed in the United States or that they comply with specific US laws, such as current Good Manufacturing Practice (cGMP) requirements. FDA certification	The European Commission oversees the safety and quality of agricultural and food products, supports farmers and communities, and promotes environmentally friendly methods. Many distinctive EU products have quality labels that preserve and promote their origins, traditions, and unique features. European Commission certification

The Food Safety and Standards Authority of India (FSSAI) is supposed to ensure the availability of safe and healthy food for the people of India, according to the preamble of the Food Safety and Standards Act, 2006. As a result, the FSSAI has launched a large-scale effort to reform the country. According to Section 31(1) of the Food Safety and Standards Act of 2006, every Food Business Operator in the nation must be licenced by India’s Food Safety and Standards Authority. The Food Safety & Standards (Licensing and Registration of Food Businesses) Regulations, 2011, govern the licencing and registration method and standards.

Our Services

New Food Product development

FRL specializes in food & beverages, nutraceutical and dietary supplements new or existing (reverse engineering) product development, whether it’s creating new goods from concept to launch, enhancing existing lines, or providing advice on current projects. In addition, we provide custom packages for start-ups, multinational brands, and other businesses.

Shelf-Life Study

FRL is concerned about food manufacturers’ and customers’ safety and quality. Therefore, FRL shelf-life testing and consultation services help the food industry evaluate the sensory, chemical, and microbiological changes in a food product at regular intervals over a certain period.

Food & Nutraceutical Consulting services

FRL can assist our clients in formulation development regarding traditional herbal/ayurvedic methods to design a new formulation based on the customer’s requirements. Our experts can create both new herbal formulations and modern nutraceutical formulations.

Recipe & Menu development

Food Research Lab’s R&D team uses their expertise for the restaurant to create recipes that showcase certain products, ingredients, processes, menu labelling, nutritional recommendations, food allergies, and customer trends and preferences. Also, our clinical nutritionists and dieticians assist patients in therapeutic diet based on their clinical needs.

Food & Supplement Clinical Trials Services

FRL can provide support for your food or supplement clinical trials. Our food clinical trial service includes glycemic indexing, satiety study, food supplement, clinical trials and animal studies. FRL specialists focus on the regulatory requirements for performing safe and ethical clinical studies to provide successful food clinical trial support

Nutrition Expert service

FRL Contract Lab offers healthy nutrition diet consultation and diet kit formulation outsourcing services to a chain of restaurants, hospitals /clinics, gym and ayurvedic healthcare centers. Our trained nutritionists and dietitians develop meal plan kits and customized recipes that are nutritionally balanced, calorie-controlled meals delicious meals ideal for people with different dietary preferences and needs.

Our Products

Spice mixtures & Compounds

Need help with a new restaurant menu or just need to add a few

Non-dairy beverages

Food Research Laboratory supports you in the successful development of non-dairy

Non-Dairy Cheese, Paneer, Butter

Non-dairy milk products, including plant-derived milk

Health Drink

More low-alcohol and zero-proof drinks are expected to launch in 2020

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How It Works

01Identify the major gap in the food industry

Identifying the Key challenges faced in new food formulation

02Healthy ingredients identification

Conducting evidence-based research to identify nutrient ingredients

03Formulation of healthy recipe

Identified ingredients will be shared with culinary experts for the formulation of healthy recipes

04Sensory/Tasting & nutrition analysis

Our Certified dieticians evaluate and interpret nutritional labelling & portion size recommendations.

05Formula transfer to culinary expert

The formula will be shared with chefs to prepare the recipe as per nutritional aspects.

06Product testing for market research

The prepared recipe will undergo market research before moving a prototype to final production.

Our Reference Projects

Removed bitterness from Chilli Sauce

Smoothie Formulation From Juiced Fresh Fruits

Almond Milk

More Reference

Testimonials

I approached the food research lab at Chennai for the feasibility study on ready to eat food processing plants. They also provided self-contained Pre-Investment, and Pre-Feasibility Studies, Market Surveys and Studies, Plant and Machinery Identification and Selection, Manufacturing Process and or Equipment Required studies. Thanks, team, for your timely support.

Balasubramanian

I am running my food factory at sriperumbudur, Chennai. I approached FRL for processing of Soybean into Soya-milk & utilization of Soya Meal. They gave formulation on delicious, long shelf-life soy milk. Thanks, team, for your support.

Arjun Das

I approached FRL for the detailed project report on the banana industrial export development centre, Pollachi, Tamilnadu. The team worked effectively and gave me the report in short period. I will definitely reach you for your support in my upcoming projects. Thanks, team.

Jothika

FAQ

We are with you the whole nine yards. In this section, we answer the tough questions. For any further information, contact us. Meanwhile, here are some of common queries

1 What does Food Research Lab R&D Food Lab Offer?

Food Research Lab R&D Food Lab, a division of Guires, offers multiple areas of expertise for new food product development and recipe & menu development and standardization for food industries / manufacturing and restaurants. Our areas of expertise include new and existing product development, reverse engineering in the areas of listed, recipe and menu development and standardization for restaurants, Nutritional Label assessment and checks, nutrition testing, cooking instructions. As part of the new product development, we provide Shelf life assessment, Physical Testing, and Product Eval

2 How do you check the feasibility of my proposed new product?

We will check the availability of ingredients (e.g., available for purchase year-round or seasonally) process and techniques to mimic the competitor product. This needs secondary research, and while reviewing the techniques to obtain the shape and consistency of the product, we might need to choose the best method based on the production costs, resources and time involved for final manufacturing. We also need to finalize the necessary equipment, facilities, and processes needed to manufacture a product (i.e., technologically feasibility). We will also share the final food preparation costs considering raw ingredients, fuel, electricity, utilities without packaging on post-completion of the project. In addition, the final product will be further tested with different local recipes to ascertain whether any further product modifications are necessary.

3 What is the importance of the shelf life study?

Shelf longevity and packaging are critical issues. Shelf life is the determination of how long a product will hold its quality as perceived by customers. The shelf life of a product is essential when considering distribution channels before reaching the consumer. However, we will conduct a basic shelf life of 90 days under refrigerated conditions and without refrigeration.