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.

Cider and Perry Industry

Low-alcoholic drinks like Cider and Perry is an area of expertise of our formulation scientists, and we help formulate the delicious ones

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Cider and Perry Industry

Cider and Perry Industry

The cider and perry industry has been growing with an exotic floral that merges product categories. With the growing number of consumers looking for a healthier lifestyle, along with the desire for fun, indulgent beverages, the other segment that are boosted are low-ABV beverages and low (calorie) cider and perry alcoholics and ciders.
At Food Research Lab’s contract R&D lab, our food formulation scientists formulate innovative beer and cider targeting young consumers with new flavours and innovative ingredients while at the same time promoting ethical virtues. With our dedicated contract R&D lab, you can trial new varieties and roll our new formulations, which stretch from goodness all the way through to indulgence, and at the same time from budget to premium and personalization, along with from naturalness through to functional benefits.
FRL scientific food & nutraceutical expertise partners to create winning products that meet the above requirements.

Food Research Lab(FRL) can be the right fit for your Cider and Perry Industry because we.

We build our prototype with the use of real, clean, fresh and authentic ingredients (such as free from an allergen, no pesticide/chemicals/toxins, non-GMO, organic, vegetarian, gluten-free, and minimally processed) without compromising on sensory appeal.
No complex labelling disgusting ingredients in the formulation. We offer clean labelling with maximum transparency around any health claims by replacing fewer desirable ingredients with label-friendly ingredients.
Our prototype meets your sensory within the sphere of physical and scientific possibility by using a unique combination of ingredients without negatively affecting their colour, taste, texture and shelf life.
Our prototype meets your sensory within the sphere of physical and scientific possibility by using a unique combination of ingredients
A prototype that meets the regulatory requirement that governs food processing, including those established by the local and international regulations (e.g., FDA, EU regulations )
An evidence-based prototype that specifically meets the targeted consumer base's nutritional requirements as per the recommended dietary allowances. This includes reduced sugar content (e.g., use of Stevia and erythritol) and low calories with added functional benefits.
Functional and Health claims as per the regulatory norms (e.g., no added artificial colours or flavours, and low in sugar)