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.

High-protein chips

CLIENT

FOOD

High Proteins

OUR ROLE

We redefined fast-casual loyalty

The Challenge

What Our client required?

Assignment: The client required snacks that are high in protein which can be enjoyed by the general population. 

This case study focuses on the following:

To formulate high protein chips with excellent sensory properties.
To match the taste of the market sample provided by the client

Challenges:

During the preparation of the chips, maintaining the temperature for frying them is crucial since they start charring at a very high temperature. 
To maintain the crispiness of the product with suitable packaging material.

What did we do?

Solution:

Based on different trials, it was deduced that a temperature ranging between 120oC and 150oC would be optimum for the chips to be cooked and not char. This temperature had to be maintained throughout the process so that they had good sensorial characteristics.
Packaging material plays a crucial role in maintaining crispiness. It should also have excellent moisture-proof and Oxygen barriers property such as LDPE, and BOPP packaging, which can increase the shelf life.

Benefits

Traditional taste –  It is a protein–rich snack that goes well with traditional seasoning spice blends.  It absorbs less oil due to the moisture level of the base dough. However, the quality of the product can be optimized based on the required nutritional aspects.
Evaluation of the ingredients, formulation and sensory profile.