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.

Science-Backed Health Benefits Of Eating Organic

Thumbnail-Image-Science-Backed-Health-Benefits-Of-Eating-Organ

06 Aug

Science-Backed Health Benefits Of Eating Organic

by Food Research Lab

in What Science Can Do

Comments

Organic products lower public health risks to farm employees, their families, and customers by reducing their exposure to harmful and persistent chemicals on the farm and in food, as well as the soil in which they work and play, the air they breathe, and the water they drink. Pesticides are especially dangerous to children. As a result, introducing organic food and fibre goods into the market allows parents the choice of selecting items made without the use of harmful poisons.

Not only does organic agriculture assist reduce public health hazards, but accumulating data reveals that organically cultivated foods are rich in nutrients such as Vitamin C, iron, magnesium, and phosphorus, with reduced exposure to nitrates and pesticide residues when compared to conventionally grown items.

Pesticides are less prevalent in organic vegetables.
Organic food is frequently fresher because it does not contain preservatives that extend its shelf life.
Organic farming is generally beneficial for the environment.
Antibiotics, growth hormones, or animal byproducts are not provided to organically bred animals.

Food Research Lab is a leading innovator in organic food and beverage product development. A majority of our clients require food product development that involves only organic food ingredients. Though its difficult to trace each and every element of the food productand identify its organic quality, Food Research Lab’s expert professionals study and analyse before purchasing ingredients thereby ensuring quality and safety.