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 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.

Cheese based cashew as an alternative to dairy

CLIENT

INDUSTRY

Hospitality and leisure

OUR ROLE

We redefined fast-casual loyalty

The Challenge

What Our client required?

Vegan Cheese formulations, with extended shelf life & Natural Preservatives.

Consumption of nuts appears to be protective for various coronary heart diseases (CHD) as it contains protein, the twice of general cereal crops, rich in linoleic acid and contains many of amino acids. Besides, studies also reported a significant improvement in the levels of antioxidant capacity markers in subjects with metabolic syndrome on the inclusion of cashew nut in their diet. In fact, cashew is the one that in all nuts, aflatoxin risk is minimum as it contains CNSL. Variety of products can be made into using cashew nut such as fried cashew nut, broken cashew nut, the nutraceutical powder such as cashew nut powder, cashew kernel paste. Fermented nut cheese has emerged as part of a growing vegan plant-based diet.

Assignment: Formulation of the vegan cashew Nut cheese analogue product.

What did we do?

Thumbnail Image - Cheese Based On Cashew

Solution: Probiotic foods provide several health benefits as they help in maintaining a good balance of the composition of intestinal flora and increase the resistance against the invasion of pathogens (enhancement of the immune system), reduction of serum cholesterol level and blood pressure.

In fact, chocolate embedded probiotics have shown the survival rate of probiotic bacteria with three times higher than in the milk and yoghurt. However, development of such a product is highly challenging as several factors affect their quality. Keeping this in mind, our food technologists developed a bar of dark chocolate incorporating Lactobacillus Spp and evaluated its nutritional, sensory and shelf life. Our newly formulated product has an extent of 107 to 108 CFU/g during 12-month storage compared to probiotic formulation using milk or yoghurt.

Our food technologists gave an attempt to add a different combination of natural ingredients to extend the shelf life of chocolate product such as Inolens 12, carnosic acid and antioxidant-based.

Benefits

Customer Focussed – Ingredient (Enriched Raw material), Nutrients, Nutraceutical Formulation
Evaluation of shelf stability, microbiology, nutrition Analyses, Sensory Testing Rheological properties, and more
Customer-commissioned production – delivery in one batch with full shelf life

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