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.

Almond milk

CLIENT

Ready To Drink

Almond milk

OUR ROLE

We redefined fast-casual loyalty

The Challenge

What Our client required?

Assignment: 

Formulation of Almond milk and finalizing the packaging. This case study focuses on the following:

Formulation of Almond milk – Identifying and selecting raw materials and processing parameters.
Room temperature stability – The product should be stable at room temperature
Packaging material finalization

Challenges:

Formulation of Almond Milk- The almond content had to be finalised and milk extracted to formulate the lactose-free milk product.
Room temperature stability – The product should be stable at room temperature. The product was not stable at room temperature by using a conventional process. Various processing and optimisation have been carried out. Various pasteurisation methods, like the LTLT, HTST, and UHT methods, and variations in stabilisers and emulsifiers were carried out.

Packaging material – A suitable packaging material must be selected to increase the prodcu’s shelf-life.
Sensory properties – The product’s sensory profile must not have a nutty taste. The product should not be very watery and should be optimised for use as an alternative to milk.

What did we do?

Solution:

- Formulation of Almond Milk – The extraction process and the almond content were finalised after trials with different processing methods and changing the almond content. Some trials dealt with retaining the peel after soaking almonds, and some with the peel removed after soaking them.
- Room temperature stability – The product can be made stable at room temperature by proper processing and food packaging methods. During processing methods, we have also identified that packaging optimisation needs to be carried out.
- Packaging material – A suitable packing will help increase shelf life, prevent microbial growth, and deactivate microorganisms. The packaging consists of multiple layers, which prevents microbial growth, maintains the optimum temperature without the effect of the outside environment, and has no changes in taste, colour and flavour of the product.
From the formulation and research, we have analysed that the packaging most commonly found is best suited for the product.
- Sensory properties: Sensory analysis with trained sensory panellists was carried out every time the almond content was changed to extract milk, and the almond content for formulating the milk was finalized.

Benefits

Customer Focused – The plant-based milk product is lactose-free and dairy free.
It is considered the best alternative for lactose-intolerant patients, suitable for vegans and and is an excellent addition to a vegan diet.

The product is also unsweetened, suitable for health-conscious people.
The Food Research Lab formulates vegan food like vegan egg, vegan milk and vegan butter. In addition, the team of experts develops exciting plant-based recipes for hotels, restaurants and cloud kitchens.

Testimonials

We hired Food Research Lab to help us create a menu for our new Whole Foods cafe. The goal was to highlight the nutritional benefits of whole foods and highlight fresh seasonal produce in a creative meal that would appeal to both health-conscious and sceptics alike. Read More

Wang,China

For recipe development, we collaborated with the R&D team. The team has a remarkable ability to mix originality with practicality, resulting in delectable meals that are simple to obtain. The Food Research Lab staff has a thorough awareness of readers' needs and genuine empathy. Read More

Isabella, America

I was looking to redesign my menus and focus on some lighter and healthier options and got introduced to Food Research Labteam. Read More

Olivia, America

As a start-up, finding the right people can make or break a business. Food Research Labexceeds our expectations in terms of what they brought to the team and their expertise in food safety and quality made a critical part to the successful launch of our product. Read More

Nathaniel, UK

I am happy to share my thoughts on collaborating with Food Research Lab. We have been really pleased with the level of dedication and expertise demonstrated during the project's initial phase, specifically in the area of scientific ingredient research. The insights and recommendations provided were invaluable in shaping our product. Read More

Shirsha Paul

Food Research Labi’s track record in delivering on product development challenges speaks for itself. The expert team was responsible for the implementation of many new innovations in the Nutritious recipe category. Food Research Labhas always nurtured a passion for improving the nutritional status of food products. Read More