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.

Chips, tortilla

We specialise in developing crunchy and nutritious chips and tortillas which are highly demanded by consumers

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Chips, tortilla

Chips, tortilla

Snacks are the foods that are consumed between meals, and Tortilla chips are expected to witness significant consumption in the coming years. Busy lifestyle, convenience, health conditions and urban working population are the factors contributing to the consumption of the tortillas. Food Research Laboratory supports you in the successful development of chips, the largest food sector in all markets. With our latest technology, we can help you in the development of chips, tortillas, crisps, saltines, pretzels, popcorn, extruded puffed and baked/fried products, meat snacks and rice-based snacks.

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

A prototype that meets your nutritional specifications and macronutrient goals within the sphere of physical and scientific possibility by using a unique combination of whole, ancient grains and pseudo-grains
A prototype that meets the regulatory requirement that governs food processing, including those established by the FDA and the EU. For instance, FDA approved the use of folic acid for fortification of corn masala flour products up to 0.7 milligrams per pound.
An evidence-based prototype that specifically meets the targeted consumer base's nutritional requirements, keeping with recommended daily amounts (RDA’s)

While formulating chips or the tortilla, the chosen raw material should enable the product to offer excellent taste, flavour and texture with whole-grain benefits. For instance, the factors such as dough development, characteristics and tolerance capability, gluten formation and mixing time will all be considered when choosing the ingredients for tortillas.
Since there is a wide range of raw materials (e.g., Teff, Spelt, millet, Sorghum, Quinoa, Buckwheat, Chia, Farro, Kamut, Amaranth), identification of the right cereals / raw material is essential, and FRL formulators have vast experience in handling this arena. Therefore, identifying the right ingredient based on their unique attributes is necessary, especially when there is a supply issue arises.
A raw material that needs to increase the chewiness and texture of the product texture and thereby sensorial shelf life.
Our scientists will work closely with your team to come up with new styles and flavours from around the world (e.g., A unique flavours such as Mediterranean, jalapeno flavour, spicy zing, smoky southwestern treat, fresh cilantro flavour, lard flavour
Our expertise ensures the textural property of tortilla chips by including appropriate hydrocolloids/gums, enzymes (e.g., Barley malt, amylase) and glycerides (e.g., Mono& diglycerides)
We formulate shell chips, tortilla, tortilla chips, corn chips, and baked chips
Our expertise has experience in developing Pretzel Chips enriched wheat flour, Bean based pretzel Chips, Whole grain-based chips, non-vegetarian chips such as fish, prawn and chicken chips, blue potato chips, Cassava based chips, taro chips, sweet potato, ruby dipped vegetables, parsnip, batata, gold potato, candy-striped beet chips, corn, apple and carrot chips
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.

We use varied processing technology such as deep-fried, baked, kettle-cooked, or popped until crunchy.
We use natural antioxidants to prolong the shelf life of food by delaying the oxidation process, such as rosemary, natural tocopherol, sage, and oregano rather than TBHQ, Syntenic Tocopherol, BHT, BHA and ascorbic acid

Our R&D team formulated tortillas and chips by balancing sensory characteristics, flavour, softness and reduced chewability.
The composition of raw material used for chips and tortillas preparation directly affect the textural, chemical and physical properties
All our prototypes ensure microbial stability, assures texture (extensibility, staling, stickiness, ease of separation, stack height,) and appearance (Toast point, translucent, uniform, size conformity and no cracking edges)

Product reformulation or reverse engineering
Product formulation
Unlimited trials of a prototype
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 chips and tortilla lab-scale production equipment
Our food experts and researchers work with innovative concepts to bring up new ideas in creating trendy tortialla products and play with different ingredients in developing healthy, tasty, flavourful and mouth-watering bakery products for the consumers.

Organic
Low Carb
Vegetable based alternatives
High Protein Chips Tortilla variants such as green pea, potato and lupin flour
High Fiber
Sweetener free
Dairy-free
Gluten-free
Whole-grain claim
Non-GMO
Weight Management
Sports and the Science of Fitness
Health trends in ingredients and labelling
Vegan
Traditional grains
Flavours focused

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