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.

Bars

Delicious and wholesome bar formulation is an area of our expertise and we formulate bars that are inclusive for all age groups with specific requirements

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Bars

Increasing millennials and young consumers demand taste and on-the-go convenience that meets snacking needs, while active seniors still see bars as a way to boost nutrition on the hiking trail. We offer help in formulating bars in the form of baked, dough-based bars and heat or molten-pressed bars.
Our experts can formulate a bar by incorporating ancient grains and plant protein using new and novel protein sources.

Food Research Lab(FRL) can be the right fit for your Bars product developments because we.

FRL can provide a formulation with a variety of dairy, protein, and see proteins available along with our premixes, minerals, crisps, seeds and flavours. We ensure a holistic view of these ingredients in the formulation, such as in the coatings and layers

A formula that targets different age groups, gender and disease condition.

A formula that meets your nutritional specifications. For instance, to make a front-of-pack claim, protein must be calculated as a complete protein. We use the right ingredient (e.g., soy protein), which has a protein digestibility corrected amino acid score (PDCAAS) of 1.00, equivalent to dairy and egg protein.
A formula that meets the macronutrient goals within the sphere of physical and scientific possibility. For instance, the pack of 20g or more protein per serving differentiates bars to stand out from the pack of high protein options.
A formula that meets the regulatory requirement that governs food processing, including those established by the FDA, and the EU
An evidence-based formula that meets the specific nutritional needs of your targeted consumer base, in keeping with recommended daily amounts (RDA’s) and nutritional experts’ advice

Since not all proteins are the same, we need to identify the protein benefit that you want to build your bard. Besides, different proteins react with sugars and fats, and it takes a specific balance of ingredients to meet the perfect bar formulation. combat risk factors for metabolic syndrome and other chronic diseases such as type 2 diabetes and cardiovascular diseases. Our bar formulators rebalance nutrient profiles in favour of strategically chosen lipid content with powdered lipids (e.g., medium-chain triglycerides (MCT), MUFA and Omega 3 fatty acids from marine, algae and flaxseeds sources).

Our scientists at FRL ensure the Right flavours to your bar formulations, such as Marshmallow, Blueberry, dark chocolate & peanut butter, strawberry, and chocolate. Or a combination of flavours such as mint and brownie, marshmallow & strawberry, dark chocolate and raspberry, coconut and fig and blueberry and cashew.
Salted caramel & chocolate, lemon & white chocolate, raspberry and white chocolate, and chocolate and orange.

Perform evidence-based research to identify the right ingredient to combat risk factors for metabolic syndrome and other chronic diseases such as type 2 diabetes and cardiovascular diseases. Our bar formulators rebalance nutrient profiles in favour of strategically chosen lipid content with powdered lipids (e.g., medium-chain triglycerides (MCT), MUFA and Omega 3 fatty acids from marine, algae and flaxseeds sources).
Conduct extensive scientific research and experimental trials to maintain a soft texture during shelf life (e.g., Humectants, such as oligofructose, sorbitol, glycerol)
Our scientists ensure that the formulated bar maintains the required structure forming, binding, a variety of textures, taste, and extended shelf-life stability and ease of processing.

Unlimited trials of a prototype of Bars
Sensory / organoleptic testing in our ISO laboratory is performed by our team of in-house experts, trained panels and consumers.
Full database Nutritional analyses
Shelf-life stability
The opportunity to come work with our scientific research and development team in person in our certified Food Research Lab
Our R&D team works under the terms of a Non-Disclosure Agreement, which guarantees that all your work with us remains top secret.

High Protein muesli and granola (>20g or more protein per serving)
Low Sugar muesli and granola
High Fiber or prebiotic fibres
Whole-grain claim
Non-GMO
Weight Management
Sports and the Science of Fitness
Bars for PCOS, Targeting women
Bars for Chronic disease (diabetes, heart disease & cancer)
Bars for toddlers, children and adolescents
Bars for older age group
Bars for people with neurodegenerative disorders
Health trends in ingredients and labelling
Utilizing trendy ‘superfood’ ingredients, such as grass-fed, pasture-raised whey protein, kale and freeze-dried blueberries
Sourcing esoteric and unusual ingredients
Creating energy bars through the application of the most innovative bar manufacturing techniques developed by food scientists and utilizing ingredients specifically and scientifically formulated to create bar recipes that offer industry-leading texture, taste and nutritional composition.