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.

The Food Research Lab mimics commercial food and beverage giants and formulates food, snacks, flavoured beverages, chews, gummies, etc. “You name it, we make it.”

CLIENT

Eggless Mayonnaise

OUR ROLE

We redefined fast-casual loyalty

Today’s Task

What We did Today?

Eggless mayonnaise

Event: I planned to develop eggless mayonnaise today

How I felt it (initially before executing the actual task): I find formulating innovative products exciting.

Actual Task:Product formulation

What did I learn?

A semisolid oil-in-water (O/W) emulsion known as mayonnaise is formulated by carefully combining oil, vinegar, egg yolk, and spices, predominantly mustard. Eggless mayonnaise has had a high demand for many years, which could be attributed to an increase in the vegetarian and vegan populations. Selecting the correct quantities of the ingredients was crucial, which included two types of potato starches, water, sugar, and mustard. Additionally, lemon and herbs were added to enhance the flavour of the product. Few preservatives were added to extend the product’s shelf life. The high-shear technique was employed to prepare this product. The main challenge of formulating the eggless vegan mayonnaise was that the texture should be smooth with a glossy appearance, giving a desirable mouthfeel. Once the ingredients were collected, the eggless mayonnaise was formulated, which had an excellent flavour profile. The product was then stored at an ambient temperature for shelf-life analysis.

Solution

What I did Today

Trial 1

Trial 2

Trial 3

mayonnaise

Outcome :

An eggless mayonnaise with an excellent flavour profile was formulated at the Food Research Lab.

VideoLink: https://youtu.be/JPO5q63SRVc

What went well?

The product turned out delicious since it was formulated after extensive trials. However, we would like to conduct further trials to improve its texture.

What Could I have done better?

A better formulation with an improved texture could have been carried out.

Testimonials

We hired Food Research Lab to help us create a menu for our new Whole Foods cafe. The goal was to highlight the nutritional benefits of whole foods and highlight fresh seasonal produce in a creative meal that would appeal to both health-conscious and sceptics alike. Read More

Wang,China

For recipe development, we collaborated with the R&D team. The team has a remarkable ability to mix originality with practicality, resulting in delectable meals that are simple to obtain. The Food Research Lab staff has a thorough awareness of readers' needs and genuine empathy. Read More

Isabella, America

I was looking to redesign my menus and focus on some lighter and healthier options and got introduced to Food Research Labteam. Read More

Olivia, America

As a start-up, finding the right people can make or break a business. Food Research Labexceeds our expectations in terms of what they brought to the team and their expertise in food safety and quality made a critical part to the successful launch of our product. Read More

Nathaniel, UK

I am happy to share my thoughts on collaborating with Food Research Lab. We have been really pleased with the level of dedication and expertise demonstrated during the project's initial phase, specifically in the area of scientific ingredient research. The insights and recommendations provided were invaluable in shaping our product. Read More

Shirsha Paul

Food Research Labi’s track record in delivering on product development challenges speaks for itself. The expert team was responsible for the implementation of many new innovations in the Nutritious recipe category. Food Research Labhas always nurtured a passion for improving the nutritional status of food products. Read More