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.

Instant cappuccino premix

CLIENT

Ready To Mix

OUR ROLE

We redefined fast-casual loyalty

The Challenge

What Our client required?

Assignment: 

Formulation of Instant cappuccino premix. The client insisted the product be sugar-free.

The case study focuses on the following:

Formulation of an instant sugar free cappuccino mix,
Finalising the packaging, and
An excellent sensory profile of the product.

Challenges:

Consistency: On adding water, the product has a runny consistency, which is not preferred by many.
Packaging: The product tends to get solidified. Airtight packaging has to be done for the product.

What did we do?

Solution:

Maltodextrin was added to increase the consistency.
For an appealing texture and rich creaminess, a thickener was added.
An instant coffee powder was formulated, where the granules dissolve quickly, while ground powder will not.
The emulsifier was added to the product per the regulations.

Benefits