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.

Innovative Advancements in Stevia: Pure Circle’s Pioneering Role in Modern Food and Beverage Formulations

Product / Concept	Key Ingredeinets / Flavors	Description	Trends Application
Starleaf Stevia (Reb M)	Reb M Glycoside	A proprietary strain of the stevia plant that delivers more of the Reb M glycoside, which is 200-300 times sweeter than sugar with less aftertaste, offering new formulation possibilities.	Advanced sweetener technology, reduced aftertaste
Stevia Genome Mapping	Stevia Glycosides, Fiber, Protein	PureCircle’s mapping of the full genome of the stevia plant, leading to the discovery of additional functional compounds, such as fiber and protein, for potential use as ingredients.	Ingredient innovation, functional compounds from stevia
PureCircle Natural Sweet Flavors	Natural Flavor Modifiers	A line of flavor modifiers derived from stevia that can mask off-flavors and enhance other flavors like fruit, expanding the use of stevia in various food and beverage products.	Flavor enhancement, off-note masking
Stevia in Frozen Desserts	Stevia Glycosides	The expansion of stevia use beyond beverages into frozen desserts, showcased at IFT19, demonstrating its versatility in different product formulations.	Sweetener diversification in desserts
Stevia Agronomy Program	China, Africa, South America, North Carolina	PureCircle’s partnership with global growers to expand stevia production, including plans to increase growing acreage in North Carolina, offering new opportunities for farmers.	Sustainable agriculture, global expansion of stevia farming

This table highlights the innovative advancements in stevia production and its expanding applications in food and beverages. It also emphasizes PureCircle’s efforts to enhance the functionality and versatility of stevia, making it a key ingredient in modern product formulations. Stevia-based sweeteners have shown remarkable progress in recent years, and one of the best examples of this type is Starleaf Stevia (Reb M). It produces Reb M glycoside that is 200-3300 times sweeter than sugar. Reb M is made from a special strain of stevia,r innovation in PureCircle is Stevia Genome Mapping with additional compounds like fiber and protein. creating new opportunities for sweetener compositions. Another innovation in PureCircle is Stevia Genome Mapping with additional compounds like fiber and protein. It helps to improve the stevia’s functionality as a sweetener. PureCircle also offers Natural Sweet Flavor that can offer flavors like fruit. Lastly, Stevia is also used in frozen desserts and can further used in other food formulation as it is versatile. The foods for gut and brain development are listed in the Table 11.