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.

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

CONFECTIONERY

LOW CALORIE GUMMY

OUR ROLE

We redefined fast-casual loyalty

Today’s Task

What We did Today?

Low calorie gummies -Ring Shape

Event: Today, I had a plan to work on healthy low calorie gummies

How I felt it (initial before executing the actual task): The plan for today’s formulation was to begin with gelling property of the gummies.

Actual Task: Product formulation

What did I learn?

Low calorie gummies are made with ingredients providing very less amount of calorie and most importantly plant based such as Isomalto oligosaccharide, soluble fiber from corn natural sweetener Allulose, and fruit juices for natural flavor. Soluble fibers are One of soluble maize fiber’s key benefits is that it may be utilized as a low-calorie filling in a variety of foods, especially baked products and confections. A potential market for soluble maize fiber as an ingredient results from the growing prebiotics business. Soluble Corn Fiber demand grew at 4.2% CAGR between 2017 and 2021, the industry has noticed an increased demand for soluble corn fibers as a result of rising disposable income and a trend toward living a healthy lifestyle.

Solution

What I did Today

Step 1

Step 2

Step 3

Outcome :

The low-calorie plant-based gummies made with ingredients such as prebiotics, natural sweeteners and fruit concentrate that were very flavorful and colorful.

Video Link: https://youtube.com/shorts/lTeTmvNH1eY

What went well?

The trial was a success in terms of color and texture due to the use of modified potato starch, a gelling agent used commonly in confectionery industry.

What Could I have done better?

The gelling property can be optimized more to get the soft gummy and candies and need more trials to research and work on them.

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