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.

Developing Natural Cocktail Effervescent Color Bombs

23 Sep

Developing Natural Cocktail Effervescent Color Bombs

by Food Research Lab

in Beverage, Sectors

Comments

A beverage innovation company approached us with a request to develop natural effervescent color bombs for cocktails. The goal was to create a fun, interactive experience where these color bombs would fizz and dissolve when added to cocktails, releasing natural flavors and vibrant colors. These color bombs needed to enhance the cocktail’s flavor while creating an exciting visual effect, all while being made from entirely natural ingredients without artificial colors, flavors, or preservatives.

Objective:

The objective was to create effervescent cocktail color bombs that:

Release natural colors and flavors, adding a visual and sensory element to cocktails.
Are made with natural, plant-based ingredients.
Provide an exciting effervescent effect upon dissolving in liquid.
Have a shelf life of at least 12 months without artificial preservatives.
Appeal to a wide market, including both health-conscious and casual consumers looking for unique cocktail experiences.

Challenges:

Natural Color Stability: Maintaining vibrant natural colors that remain stable throughout the product’s shelf life.
Effervescence: Ensuring that the effervescent reaction is strong enough to provide a visual fizz while allowing the color bomb to dissolve quickly in alcohol-based cocktails.
Flavor Pairing: Developing flavor profiles that complement common cocktail ingredients without overpowering the drink.
Avoiding Artificial Preservatives and Stabilizers: Creating a shelf-stable product that retains its effervescent properties without using artificial additives.

Implementation:

We produced several batches of the effervescent color bombs and conducted sensory testing to ensure the flavors were well-balanced and complementary to the cocktails. The fizz, color, and flavor release were carefully monitored in different alcohol concentrations. We also tested the bombs in sparkling water and mocktails to ensure versatility in both alcoholic and non-alcoholic drinks.

Outcome:

Vibrant Colors and Strong Effervescence: The natural color bombs provided a burst of vibrant color upon contact with liquid. The spirulina, beetroot, and butterfly pea flower extracts delivered beautiful visual effects without using artificial dyes. The fizz was immediate and long-lasting, creating an engaging drinking experience.
Flavor Enhancements: The flavor profiles enhanced the base cocktails, offering a subtle twist without overpowering the drink’s original flavor. The Citrus Burst bomb was especially popular in gin and vodka cocktails, while the Tropical Punch bomb added a fun, fruity note to rum-based drinks.
Clean Label Appeal: The use of natural, plant-based ingredients attracted health-conscious consumers. The absence of artificial preservatives, colors, or flavors made the product appealing to a wider audience looking for clean-label products in the beverage space.
Shelf Stability: The product maintained its effervescence, flavor, and color vibrancy over a 12-month period, with the packaging effectively protecting the product from moisture and degradation.
Market Potential: The effervescent color bombs were well-received by both bartenders and home mixologists. They added a fun, interactive element to cocktails and mocktails, providing a unique selling point for the brand.

Conclusion:

By developing natural, effervescent color bombs, we were able to create a product that not only added visual excitement and flavor to cocktails but also catered to the growing demand for natural, clean-label products. The effervescent bombs provided a fun and engaging experience while enhancing the taste and aesthetic of various cocktails. This innovative product successfully merged health-conscious ingredients with interactive drink experiences, offering significant market potential in both retail and the hospitality industry.