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.

Ready-to-Cook Pasta, Instant Noodles and Vermicelli formulation

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Ready-to-Cook Pasta, Instant Noodles and Vermicelli formulation

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Ready-to-Cook Pasta, Instant Noodles and Vermicelli formulation

Ready-to-Cook Pasta, Instant Noodles and Vermicelli formulation

Our Services Include

Formulation and Development Services

An in-house team of capable of formulating beverages based on client requirements and this includes bottled water, bulk

At FRL, with Twin Screw Extruder technology (both for lab trial and batch production), we could be able to provide you with the pasta and noodles of your choice.

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The consumption of noodles and pasta has become one of the fastest-growing segment. At food research laboratory, we assist our clients in developing / formulating different types of pasta, instant noodles and vermicelli.

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With Twin Screw Extruder, we could be able to try out new ideas, assess ingredients, provide test marketing samples and production batches up to 1 tonne per month or 80kg per day and train for staff. Cereal manufacturers seeking to maximize the product flexibility extrusion can offer need facilities without tying up their own busy production lines.
Our food scientists at FRL use a wide range of ingredients such as the wheat kernel, barley, oat, amaranth, quinoa, corn, soy, oat germ, psyllium husk, corn, and other functional ingredients (e.g. carob fibre, brewer’s spent grain, legume flour, orange by-product fibre), natural pigments (anthocyanin, betalains, carotenoids), antioxidants (apple peel powder, carrot powder, and grape powder) and high biological value protein (such as egg white powder, mushroom powder, spirulina, fish protein powder, shrimp meat powder, bran flour and soy flour, fish, mince, yeast, protein concentrate).
We evaluate the shelf life of ready to cook products, by analysing appearance, flavour/off-flavour, texture- crispiness, moisture content, and vitamins and minerals.
We offer consultation on packing and co-packing for ready-to-cook products such as physical treatments (ozone, radiation, microwave, photons and vacuum mixing) and packaging methods including vacuum packing, modified atmosphere packaging, active packaging and hot packaging.
Nutrient based health 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.

Our Product Range Of Flavours

Pasta	Noodles	The dried version of Pasta and Noodles
Wheat-based pasta	Ragi Noodles
Protein-based pasta	Wheat Noodles
Multigrain gluten enriched pasta	Instant noodles with a combination of vegetables, legumes and cereals / millets
Pasta made with pea flour	Vermicelli