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Flavours

Our goal is to make your dream concept a commercial product, integrating our strong knowledge of ingredients and techniques to help you make the right decisions

Flavours Development

  • The global market for flavors is expected to increase significantly due to increasing demand from the food and beverage industry, especially demand for ready-to-eat meals, and fast food is a key driver for the food flavors market across the globe. This calls for a huge opportunity for flavor substance manufacturers.
  • To further fuel the demand for the high prevalence of infectious and chronic diseases due to hectic lifestyle, consumers shift towards positive health effects offered by plant-based ingredients, adverse effects of synthetic flavours on human health and increased awareness among consumers regarding the health benefits of natural flavours and all the above factors drives the growth of this industry. Given this, manufacturers are well-positioned to respond.
  • In this context, food industries are interested in producing natural flavours, essential oil, and natural essence for different applications. At FRL’s contract food and nutraceutical research and development (R&D) laboratory, our flavor chemists formulate flavours (innovation) for different applications, including food, beverages, nutraceuticals, cosmeceutical, and herbal industries that capture the consumer’s heart. FRL’s scientific expertise partners to create winning products that meet the desired organoleptic profile and regulatory parameters and thereby make your product unique and stand out in the marketplace.
Flavors

Food Research Lab(FRL) can be the right fit for your Flavours Development because we.

Co-creation from stakeholders and community input

  1. Stop the guesswork !. Our prototype concepts come from science/evidence-based research conducted by our researchers, sensory research from panelists, competitors and product market research, and inputs from consumers through focus groups, interviews, regional-focused consumer journey mapping, and many more. Get information that allows you to make crystal clear decisions.

Ingredient Focus

  1. 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.

Physical Property of Ingredients Focus

  1. We design and develop our functional food ingredient prototype based on their product properties such as colour, texture, taste and mouthfeel into account. For instance, for soft solid foods, our formulators ensure the structure derived quality attributes such as taste, texture and stability for consumer acceptance, the bioavailability of micronutrients, along with ingredient’s pH level, solubility and stability.

Clean Label

  1. 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.

Sensory and Shelf Life

  1. 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.

Safety and Effective Efficiency

  1. A prototype that meets the safety and efficiency of the ingredient with respect to the health through clinical trials in order to give regulatory approval.

Regulatory

  1. A prototype that meets the regulatory requirement that governs food processing, including those established by the local and international regulations (e.g., FDA and EU regulations as shown in the Figure below )

    Science-Based Nutrition: An evidence-based prototype that is specifically built based on science to meet the targeted consumer’s needs. In this case, the development of functional food ingredients. we research the functional ingredients to achieve nutritargeting. We work along with manufacturers to test the scientific veracity of the claims.

Health Claim

  1. Functional and Health claims as per the regulatory norms (e.g., no added artificial colours or flavours, and low in sugar)

Health Products

  • Flavors for Nutritional Supplements
  • Flavours for Herbal Preparations

Beverages

  • Instant beverages, tea, coffee, natural extracts
  • Alcoholic drinks
  • Soft drinks
  • Flavours for functional beverages

Food

  • Confectionery and chocolate
  • Dairy and ice cream (e.g., Fat- or water-soluble natural flavors, spray dried, powdered flavours)
  • Bakery (e.g., Heat stable flavours)
  • Fish flavours for surimi
  • Beverages (e.g., Emulsion, Natural Liquid Flavors such as citrus-mint flavor extraction)
  • Meat flavours
  • Vegetable flavours
  • Flavours for snacks
  • Savory (e.g., Liquid flavors natural, spray dried flavors, powdered flavours)

Aromatization and Masking Solutions

  • Functional foods and beverages aromatization
  • Sweeteners masking

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

Key contact

For further information or prices please contact us:

info@foodresearchlab.com

+91 9566299022

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Let’s create something Innovative and Delicious together

Food Research Lab strives for excellence in new Food, Beverage and Nutraceutical Product Research and Development by offering cutting edge scientific analysis and expertise.

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