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.

Functional Carbohydrate

Our goal is to make your dream concept a commercial product, integrating our strong knowledge of ingredients and techniques to help you make the right decisions

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Functional Carbohydrate, Carb Replacers, Low Carb, Low glycemic Index Ingredient formulation

Functional Carbohydrate, Carb Replacers, Low Carb, Low glycemic Index Ingredient formulation

The global market for low carbohydrate and low glycemic index is expected to increase significantly due to increasing demand from the food and beverage industry. This calls for a huge opportunity for low-carb alternative manufacturers.
The rising prevalence of chronic diseases has led consumers to make conscious decisions about adopting healthy habits, like choosing a plant-based diet or food with lower carbohydrate content and Glycaemic Index (GI). This has fuelled the demand for food sources with reduced carbohydrate content. In this context, food industries are interested in producing low-carbohydrate ingredients for different food and beverage applications. At FRL’s contract food and nutraceutical research and development (R&D) laboratory, our food formulation scientists can help your low-carb challenges with our new innovations. We source and formulate low-carb ingredients for different applications, including food, beverages, and nutraceuticals industries, that capture the consumer’s heart. We have expertise and experience in developing low carbs that meet the most stringent requirements in taste, quality and regulations.
Food Research Lab’s scientific expertise partners to create winning products that meet the desired organoleptic profile and regulatory parameters and thereby make your product unique and stand out in the marketplace.

The Food Research Lab(FRL) can be the perfect fit for formulating low-carbohydrate products.

Since carbohydrates are the largest macronutrient category with a recommended intake of 55-75%, their role is significant. The key is metabolic pathway, digestibility, availability, and speed of absorption. Functional carbohydrates are non-cariogenic and are slowly digested in the body. At FRL’s FRL, we develop low carbohydrate or low (slow-release carbohydrates) glycemic food ingredients by accounting following factors.

We deliver our functional carbohydrates in the form of powder or liquid and utilize them in various applications, including food and beverages and nutraceuticals.

New Ingredient Substitutes that we worked on
- Isomalt, galactic-oligosaccharide, hyaluronic acid
- Resistant starch
- Tapioca Starch
- Replacing Carb with high Fibre ingredients
- Replacing Carb with Sugar
- Replacing Carb with Protein
- Modifying it structure

Food Research Lab's Food & Nutraceuticals Contract Research Laboratory network provides manufacturers with advanced scientific and research capabilities. Contact our scientific experts to discuss how we can help you