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.

Low Sugar claim in cereal product development

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Low Sugar claim in cereal product development

Low Sugar claim in cereal product development

Cereal products can be an excellent option for a low-sugar diet when they are made with natural, unrefined sweeteners or no added sugars. Here are some strategies for developing cereal products with a low-sugar claim:

Use natural sweeteners: Using natural sweeteners such as honey, maple syrup, or molasses can add sweetness to cereal products without adding refined sugars. These natural sweeteners also contain beneficial nutrients and antioxidants.
Add fruit: Adding fresh or dried fruit to cereal products can add natural sweetness and fibre while providing vitamins and minerals. Berries, bananas, and raisins are all good options.
Use sugar-free substitutes: Sugar-free substitutes such as stevia or monk fruit extract can add sweetness to cereal products without adding calories or sugar. These sweeteners are also low on the glycemic index, meaning they do not cause a rapid spike in blood sugar levels.
Reduce sugar content: Reducing the amount of sugar used in cereal products can reduce overall calorie intake and improve the product’s nutritional profile. For instance, a small change like reducing the amount of sugar used by 25%, can significantly affect the amount of added sugar in the product.

When developing cereal products with a low-sugar claim, it’s essential to consider the product’s overall nutrient profile and avoid adding excessive amounts of other unhealthy ingredients such as refined flour or artificial additives. Additionally, be mindful of portion sizes and avoid consuming excessive amounts of cereal products, as even low-sugar foods can contribute to overall calorie intake if consumed in excess.