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.

Statement from FDA recalling products including Ethylene oxide

07 Dec

Statement from FDA of Recall products containing Ethylene oxide

by Food Research Lab

in recall

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Products Recalled:

Problem:

Lucky me! Certain batches of Instant Pancit Canton noodles have been recalled because of ethylene oxide [1]. This was started immediately once the FDA was informed about it.

On July 7, 2022, a batch of Lucky Me! Instant Pancit Canton noodles were recalled. Ethylene oxide is allowed to a certain level since it is been utilized for sterilization of fruits and vegetables. The EU forbids the use of ethylene oxide in food to safeguard consumer safety [2].

Scientific Evidence:

Acute inhalation exposure of workers to high levels of ethylene oxide has resulted in nausea, vomiting, neurological disorders, bronchitis, pulmonary edema, and emphysema.
Reproductive/Developmental Effects
Cancer Risk

Product Image:What Regulations Clarifies:

FDA has issued limits for the direct usage additives

ETO has been widely utilized recently for the cold sterilization of medical supplies and equipment, for the prevention of food and spice deterioration, and for the management of illnesses in honeycombs and beekeeping equipment.
One or more of the following compounds make up the chemicals: ethylene oxide No more than 3 ppm.