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.

Ready To Drink Beverages - Guires Food Research Lab

06 Aug

Ready To Drink Beverages

by Food Research Lab

in What Science Can Do

Comments

Ready-to-drink beverages, or RTDs, are single-use beverages that are packaged and ready to drink immediately after purchase. RTDs are now available in more varieties than ever before, ranging from iced coffees and teas to kefir yoghurt drinks and canned wines and cocktails.

According to ForMarkets, the global RTD market is expected to reach $17.67 billion by 2025, with a 7.2 percent growth rate from 2018 to 2025. With cutting-edge beverage innovations, an increasing number of beverage firms have gotten on the RTD bandwagon in 2019.

Consumer awareness of health and wellbeing, demand for clean label, and functionality are just a few of the elements driving the RTD category’s rapid rise.

According to a recent study, 57 percent of consumers aged 25 to 35 were engaged with all functional beverage category divisions. They are a generation of busy people who are looking for simple, convenient solutions to live a healthy lifestyle.

Attractive RTD beverage container designs are advantageous for beverage brands selling products to younger consumers. The use of eye-catching graphics on social media is critical for influencing millennial customer behaviour. Jen Draper, global brands marketing director, argues that 80 percent of consumers are more likely to buy an item based on recommendations from friends, with social media being one of the easiest ways to do so.

Food Research Lab’s food & nutraceutical scientists conduct intense research and develop these food products with extended shelf lives and physical stability of packed foods stored under various conditions in a faster, more exact and more reliable.