Dressings, Sauces, dips

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

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

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