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.

Novel food products recently approved by European union

05 Aug

What novel food products have recently been approved by the EU?

by admin

in EU Regulations, Regulation Updates

Comments

The EU regulation 2015/2283 amended the previous regulation (EU) No 1169/2011 and repealed (EC) No 258/97, authorising some novel food for use. Many food products that were not recommended for use can now be used in various food products.

Here are three examples of novel food that the European Union has recently authorised:

1. Algae oil: A novel food ingredient derived from Schizochytrium sp. algae. It is high in omega 3 fatty acids and is intended for use in cereal bars, bakery products and non-alcoholic beverages. However, products containing algae oil must be labelled clearly, indicating the type used.

2. Quorn mycoprotein: A novel food ingredient made from a type of fungus called Fusarium venenatum. It is a popular vegetarian meat substitute used in various food products as a high protein and low fat option.

3. Chia seeds: A novel food ingredient from the Salvia hispanica plant. They are high in fibre, protein, and omega 3 fatty acids and are often used as healthy ingredients in food products such as breakfast cereal, fruit spreads, yoghurt smoothies, and energy bars. However, it must be noted that products containing Chia seeds must be labelled, indicating the type of chia seeds, adding that the maximum intake of these seeds must not exceed 15 grams per day [1].