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.

Breakfast Cereal Trends - Guires Food Research Lab

While the flavour is still the most significant factor in choosing a morning cereal, customers are increasingly concerned about their health. The previous year has refocused its emphasis on keeping healthy. For example, in the United Kingdom, 75 per cent of cereal customers regard taste to be a major factor, whereas 57 per cent consider health. Breakfast cereals are one of the goods that 69 per cent of customers worldwide use to improve their health. Breakfast cereal is a product that can tick all the boxes: flavour, convenience, and health, all of which will continue to be significant in the future.

Manufacturers, particularly those who can give customers new healthier alternatives without losing flavour, will benefit from this spike in interest in morning cereals. Here are some of this year’s worldwide breakfast cereal trends:

1. Natural

Natural ingredients are becoming more popular in morning cereals as many customers believe healthier and more sustainable. In Germany, for example, half of breakfast cereal buyers choose grains made with natural ingredients. Natural claims, such as no artificial additives or preservatives, have climbed by 16 per cent in new cereal releases across Europe in the last five years. As more people choose a natural start to their day, this trend is expected to expand.

2. Fiber-rich

Breakfast cereals with high fibre content are likewise becoming more popular. Whole grain was the leading claim in last year’s worldwide cereal launches, with 38 per cent, followed by high fibre with 30 per cent. 6 While fibre has always been associated with digestive health; the epidemic has raised awareness of its importance in supporting a strong immune system.

3. A High Protein Diet

While high protein is popular worldwide, the Asia Pacific area is leading the way, with high protein cereals accounting for 11% of the region’s cereal releases last year.

Protein is especially essential in India, where 54 per cent of respondents consider a high-protein breakfast healthy. The Food Research Lab develops novel protein cereals. We created a Keto-Friendly Cereal for a customer, with milk protein concentrate, whey protein isolate, and peanut flour, giving 17 grammes of protein per serving.

4. Ingredients That Are Linked To The Immune System

COVID-19 has made foods that promote a healthy immune system more crucial than ever. Special K Immune Support in the UK, with a combination of vitamins, minerals, and fibre, and Table of Plenty Immunity+ Porridge in Australia, with vitamin C-rich Kakadu plum, honey, and ginger, in addition to critical vitamins and minerals, are two new morning bowls of cereal positioned to satisfy this requirement. Fewer than 3% of worldwide cereal releases between 2016 and 2020 included immunity claims, showing unmet potential in this sector.

Healthy Breakfast Cereals

Muesli

Muesli, which contains raisins, almonds, and four different grains, is excellent. Muesli’s relatively high sugar content keeps active youngsters, and others energised in sports. Both milk and yoghurt can be used to make it. You may dress up the muesli and offer it to the kids as a fast evening snack.

Cornflakes

Cornflakes, which are high in carbs, iron, and Vitamin B complex, are suitable for schoolchildren and the elderly. It’s an especially wonderful breakfast during the rainy season when the body begins to retain water.

Wheat Flakes

It’s a wheat porridge variation that’s a wonderful contrast from the usual morning cereals. However, taking only wheat flakes for breakfast is ineffective unless they are fortified with additional calcium.

Oats Porridge

If you don’t add extra sugar to your oats in the morning, it’s wonderful for folks with high cholesterol and diabetes. Oats’ high fibre content helps normalise blood sugar and reduce depression in persons prone to it.

Conclusion

Consumers returned to having breakfast at home in 2020, resulting in a 4.3 per cent gain in revenue for the Cereal Production business. However, demand is expected to decline once firms reopen in 2021, resulting in a 2.0 per cent increase in 2021.