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.

Dressings, Sauces, dips

Dressings, sauces and dips make the food exciting, and our team develops them using high-quality ingredients to meet consumer requirements

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Dressings, Sauces, dips

Dressings, Sauces, dips

The dip segment and wet salad industry is experiencing phenomenal growth due to the changing eating habits of consumers. However, the concern of this segment is to provide safer all-natural products with extended quality and shelf-life without heat or preservatives. FRL supports you in the product development of sauces, wet salads, dips and salsas from fresh to snacks. We formulate mustard, tomato ketchup, mayonnaise, Worcester sauce, soy sauce, sambal, chutney, piccalilli, spices in general, marinades and spiced vinegar.

Food Research Lab(FRL) can be the right fit for your Dressings, Sauces, dips product developments because we.

A prototype that meets your sensory goals creating tasteful dips and sauces from dry mixes, concentrates and ready-to-eat dips
A prototype that meets your nutritional specifications goals within the sphere of physical and scientific possibility by using a unique combination of ingredients. For instance, protein-fortified dressings, dips and sauces can provide indulgent tastes that also help consumers achieve specific intake goals.
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)

While formulating sauces and dips, the chosen raw material should enable the product to offer excellent taste, flavour and texture with functional benefits.
Since there is a wide range of raw materials 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 with mild and spicy varieties (e.g., A unique flavours such as Mediterranean, jalapeno flavour, spicy zing, smoky southwestern treat, fresh cilantro flavour, lard flavour, maple and molasses sauces, vinegar, Memphis and many more.
Our expertise ensures the textural property of dips by including appropriate hydrocolloids/gums, enzymes (e.g., Barley malt, amylase) and glycerides (e.g., Mono& diglycerides)
Our expertise has experience in developing the wide range of the sauces and dips product offerings consist of barbeque sauce, barbeque sauce dip, brown sauce, burger relish, burger sauce, chili sauce, chili sauce dip, English mustard mini jar, garlic and herb bottle, garlic & herb dip, garlic mayonnaise bottle, honey & mustard dressing dip, mango chutney dip, maple syrup dip, mild mustard, and many more innovative 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.

Substantiation of therapeutic health claims, and structure/function claims as per the product technology, process and nutritional evaluation
Our R&D team formulated sauces and dips 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 for the product at lab-scale production equipment
Our food experts and researchers work with innovative concepts to bring up new ideas in creating trendy products and play with different ingredients in developing healthy, tasty, flavourful and mouth-watering bakery products for the consumers.

Organic
Cholesterol free
Vegetable based alternatives
Sweetener free
Dairy-free
Gluten-free
Non-GMO
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