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

INDUSTRY

Hospitality and leisure

OUR ROLE

We redefined fast-casual loyalty

Today’s Task

What We did Today?

UV-C Treatment Day

Ultraviolet (UV) treatment for foods to extend shelf life as nonthermal treatment

Event: Today, I had a plan to work on shelf-life enhancement !

How I felt it (initial before executing the actual task): I always love to handle any project that comes with shelf-life enhancement.

Actual Task: Shelf-Life enhancement

Solution

What I did Today

Trial 1

Trial 2

Trial 3

What did I learn?

I used to read a lot. In fact, before we started a project, the process of pre-planning really helped our team. I was reading about the different ways to achieve shelf life. For instance, thermal processing, preservatives, new emerging technologies HPP, and pulse electric treatment are utilized to extend the shelf life. However, the application of the right technology depends on the type of product. In this project, I tried the physical method, which is the use of short-wave ultraviolet (UVC) radiation. Since I was trying it for liquid-based food, I have chosen this method. use of short-wave ultraviolet (UVC) radiation as a substitution for heat treatment. UV-C at 200 to 280 is within the “germicidal range” as it “effectively inactivates bacteria and viruses. There are different parameters that influence the food processing with UV-C; for example, for food processing of solids, it is well known that the morphology of the food significantly affects the disinfection

capacity. The dose is one of the most important parameters to consider for UV-C equipment design and different ways to calculate such dose. UV-C is proven to reduce or eliminate E. coli, Salmonella, Listeria, and other foodborne pathogens. UVc treatment is approved by FDA to use in food applications. Uv-C treatment can help in the nutritional content and sensory attributes of the food products. Henceforth it can create huge demands in customers

What went well? I could be able to achieve the shelf life for the product, but the process was time-consuming as I needed to work with different permutation combinations.

What Could I have done better? I should have carried out a pre-planning template to work on this process.

Video Link: https://youtube.com/shorts/2kVvPia2Je0

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