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.

Chewing gum

Formulating chewing gums in an assortment of flavours with clean ingredients is our area of expertise for meeting the diverse choices of consumers

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Chewing gum

Chewing gum

The global Chewing gum market size is growing phenomenally but with demand and desire to try new flavours, the inclusion of cleaner ingredients, indulging flavours and usage of different sweeteners, flavours, gum base, softeners, colours along with other ingredients. At food research laboratory, our scientific expertise formulates chewing gum products that capture the consumer’s heart. FRL scientific expertise partners to create winning products that meet the above requirements.

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

A prototype that meets your sensory specifications and macronutrient goals within the sphere of physical and scientific possibility by using a unique combination of citrus flavours, vegetables, nuts, cereals, unusual fruits, rare cocoa, and florals, with healthy ingredients including erythritol, stevia, honey, lactose-free chocolate ingredients.
A prototype that meets the regulatory requirement that governs food processing, including those established by the FDA and the EU
An evidence-based prototype that specifically meets the targeted consumer base's nutritional requirements, keeping with recommended daily amounts (RDA’s)
A prototype that meets chronic disease populations and those with micronutrient deficiency.

While formulating a chocolate & confectionery product, the chosen raw material and flavour blends should possess the right touch of taste and sensory. We include flavour blends of smoked and BBQ chocolate, red wine and marzipan, passion fruit and lime salt, cheese and dark chocolate and many more combinations.
Our formulation team also advises on using alternative raw materials (e.g., barley, buckwheat) to enhance the nutritional properties of chocolate to cater for the demand of the diabetic and obese population. Healthier Sugar alternatives would be our formulation scientist’s choice.
Product with clean and clear labelling trends – usage of real and natural ingredients and cutting down the usage of chemical additives such as emulsifiers and preservatives in the cocoa products.
Our formulation experts, along with our procurement team, hunt for the latest ingredients across the globe or develop one based on the client's feasibility. For example, sunflower lecithin has been used by many manufacturing companies.

Our team can formulate flavours using fresh ingredients with innovative processing methods for flavour companies. We source high-quality raw materials and formulate blends using our in-house labs and facilities, conforming to international quality standards.

We adopt the latest technology and processing to identify the best possible method to make the product healthier without compromising taste. For instance, slow roasting cacao and cold pressing it to obtain extracts.
Our team can develop chocolates with different flavour blends such as dark chocolate with sea salt and almonds, salted caramel, almonds, roasted peanuts, cacao fruit chocolate, chocolate from cocoa powder produced from chicory root fibres, sweetened using cacao fruit, lemon yoghurt, pepper, lemon oil in chocolates, dessert as an ingredient (butter crispy crepes), vegetables in chocolate (e.g., sweet potato, purple potato paste), fruit-based chocolate (peach, strawberry, raspberry, cherry), .
Our R&D team formulated savouries products by balancing sensory characteristics, flavour, better solubility, and texture.
The composition of raw material used for savouries preparation directly affects the textural, chemical and physical properties.
We develop products with a wide variety of

Product reformulation or reverse engineering
Product formulation
Unlimited trials of a prototype of savouries products
Sensory / organoleptic testing in our ISO laboratory is performed by our team of in-house sensory experts, trained panels and consumers.
Full database Nutritional analyses
Shelf-life stability study
You will have an opportunity to brainstorm requirements with our scientists and technologists.
We strictly work under the terms of a Non-Disclosure Agreement, which guarantees that all your work with us remains top secret.
We often work on shorter deadlines and fast turnaround with flexibility.

At the food research lab, we are stocked with food handling equipment, containers, food control and monitoring equipment, and necessary lab-scale production equipment
We collaborate with co-packers to supply packaging materials
Our food experts and researchers work with innovative concepts to bring up new ideas in creating trendy savouries products with nutritional benefits and play with different ingredients in developing healthy, tasty, flavourful and mouth-watering savouries products for the consumers.

High Protein
High Fiber
Whole-grain claim
Non-GMO
Weight Management
Sports and the Science of Fitness
Health trends in ingredients and labelling
Vegan
Traditional grains
Flavours focused
Chocolates for people with diabetes
Chocolate for Chronic disease
Chocolate for cardiovascular disease
Chocolate for those with antioxidant deficiencies
Chocolate for Peripheral Artery disease
Chocolate for acute myocardial infarction

Guires 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