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.

Non-Dairy Paneer

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Formulation and Development of Non-Dairy Foods

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Our Products
Non-Dairy Paneer, Cheese, Butter Naturally Coloured Product Development

Our Services Include

Formulation and Development Services

An in-house team of capable of formulating new concept development for non-dairy products such as paneer (Indian Cottage cheese), Tofu, Sufu, Cheese, Butter
Technology for already existing product, e.g. extraction of curcumin from Turmeric, Flaxseed oil, Extraction of the bioactive component from Ragi etc.
Substantiation of therapeutic health claims, and structure/function claims as per the product technology, process and nutritional evaluation
Nutrient to substantiate health claims for your products.
R&D Trial and pilot production for lab-scale sampling and product testing for further nutritional evaluation.
Supplements also produced in a variety of ways including, capsules, tablets, powders, liquids, lotions, gels and more.

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Non-dairy milk products, including plant-derived milk avoid many of the environmental food sensitivity. To overcome, several plant-derived milks have been promoted and formulated across the globe. Food Research Laboratory supports you in the successful development of paneer, Cheese, Yoghurt, Tofu, Sufu, Butter from non-dairy ingredients such as chestnut milk, pecan milk, hazelnut milk, cashew milk, almond milk, pine nut milk and support you from product to development to clinical trial efficacy.

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Our Product Range Of Flavours

Fermented dairy products	Form-modified fermented dairy ingredients	Flavor modified fermented dairy ingredients	Functionally enriched fermented ingredients
Cheese	Cheese	Enzyme modified cheese	Ethanol, lactic acid, cultured whey
Yoghurt	Yoghurt powders
Milk Solids with Oil seeds	Blend of Milk and Coconut Milk	Milk Solids with Fruit	Milk Solids with Nuts
Safflower Petal extract-based milk	Yoghurt based coconut milk	Milk beverage containing fruit pulp	Cashewnut
Ice-cream from a blend of buffalo milk and safflower milk	Malted milk powder	Mango burfi and mango milk powder	Groundnut
Safflower seed-based	Blue Cheese	Cherry based fat	Desiccated
fat spread	powder (freeze dried broccoli sprouts powder)	spread	coconut
Blend of cow milk and safflower milk (An Indian delicacy made out of Channa acid coagulum from milk)	Carrot (kheer milk), skim milk, sugar, corn flour, cashew and cardamom	Blueberry based frozen dessert
Soyabean based Tofu (Paneer Analogue), Sufu (Cheese Analogue)	Cheese powders with additional flavours	Raspberry based yoghurt
Soy Khoa		Fruit shrikhand
		Banana milk shake powder
		Fermented milk containing fruit juices

Dairy ingredients	Non-dairy cheese analogues
Roller dried milk powder	Pea protein isolates
Spray dried Whole milk powder	Almond
High-fat powder	Cashew
Butter milk powder
Whey powder
Spray dried milk powder
Milk chocolate crumb