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.

New Non-Dairy Probiotic Products Development

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Our Products
Non-dairy based new Product Development

Our Services Include

Ingredient Supply

At FRL through Partnered services, we offer a wide range of its own, unique raw materials. Our team work hard to provide the latest ingredients

Functionally superior ingredients
Raw materials from qualified and certified supplier
Product traceability and technical information
Fairtrade certified ingredients

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Food Research Laboratory supports you in the successful development of non-dairy based product development to clinical trial efficacy.

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Formulation and Development Services

An in-house team of capable of formulating new concept development for product innovation considering bioavailability, regulatory compliance, safety green source, efficacy, cost effectiveness, water solubility, organoleptic, and storage form.
Technology for already existing product.
Substantiation of therapeutic health claims, and structure/function claims as per the product technology, process and nutritional evaluation
Nutrient based claims to substantiate health claims for your products.
R&D Trial and pilot production for lab-scale sampling and product testing for further nutritional evaluation.

Shelf-Life, Nutritional, Microbiology and Texture Evaluation

At food research laboratory, uses different heat treatments depending on the product such as pasteurization, in-container sterilization, ultra-high-pressure homogenization temperature treatment, pulsed electric field processing, high intensity pulsed electric fields, radio-frequency flash heating.
To improve off-flavour various technologies and processes will be carried out.
Inactivation /removal of inhibitors
Blending for nutritional balance and improvement in sensory acceptability
Fortification of plant-based milk
Evaluation of protein, fat, carbohydrates, dietary fibres, calcium, iron and vitamin A
Labeling and marketing requirements
Ensure our non-dairy milk-based formulation follows the following standards such as temperature maintained at 45 ⁰F or & 7 ⁰C or less. Bacterial limits no greater than 20,000 per mL and coliform not exceed 10 per mL

Our Product Range Of Flavours

Type of non-dairy milk with functional compound	Non-dairy based probiotic products
Hemp (Omega-3 fatty acid)	Oat based drink
Sesame (Lignan)	Fruit juice
Hazelnut (Catechin)	Grains, beans and seeds
Coconut (Lauric acid, Vitamin E)	Soya beans
Almond (α-tocopherol, arabinose)	Sparkling lemon and ginger drink
Soy (Isoflavones, phytosterols) + enriched with calcium	Fermented fruit drink with oatmeal
Quinoa (Manganese, Phosphorus)	Beets-based drinks
Rice (Phytosterols)	Tomato-based drinks
Oat (beta glucan)	Many dried fruits
Soy Yoghurt	Cranberry, pineapple and orange juices
Tiger nut milk	Ginger juice
Sesame milk	Grape and passion fruit juices
Peanut milk	Cabbage juices
Lupin milk fortified with methionine	Probiotic banana puree
Cow pea	Malt based drinks
Sunflower	Boza
Melon seed milk	Starch saccharified probiotic drink
Quinoa milk
Multi-grain milk