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.

Fruit Wine & Spirit Industry

Herbal drinks with proven health benefits and in exciting flavours are developed in the Food Research Lab

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Functional Herbal drinks

Functional Herbal drinks

Medicinal herbs have a traditional consumption history of more than a thousand years. This medicinal herbal drink market is growing phenomenally post covid-19. This is because, Herbal teas/beverages are rich sources of natural bioactive compounds such as carotenoids, phenolic acids, flavonoids, coumarins, alkaloids, polyacetylenes, saponins and terpenoids, among others.
Functional herbal drinks are drinks prepared from whole plants or part of the plants, namely leaves, stems, roots, fruits, buds and flowers or in the form of extracts which is extracted using high-quality extraction technologies. Curcumin, an active component of Turmeric, is extracted and incorporated at the pre-mix or syrup stage, along with other ingredients such as flavourings, colours, high-intensity natural sweeteners and natural preservatives or the addition of superfoods that support an active and conscious lifestyle as part of a balanced diet (e.g., chocolate, nectar, and beverages)
Now there is a huge opportunity to explore this functional herbal drink market with a plethora of functional ingredients, with a combination to innovate with exciting flavours and sensory experiences. At FRL’s contract R&D lab, our food formulation and research scientists formulate functional drinks with innovation in flavour, quality and traditional fruit-enhanced options. We offer research and development solutions to a range of products, including fermented herbal drinks from plant Andrographis, nutraceutical moringa-based drinks, soft drinks based on Indian gooseberry extract, Tinospora cordifolia, Camellia sinensis, or instance, herbal teas prepared from Aegle marmelos (Bael), Cassia auriculata (Ranawara), Aerva lanata (Polpala), and Hemidesmus indicus (Iramusu), Centella asiatica, A. marmelos, African rooibos (Aspalathus linearis), borututu (Cochlospermum angolensis) and honeybush tisanes, Yerba mate (Ilex paraguariensis) , Chamomilla recutita, Matricaria chamomilla and Chamaemelum nobile With our dedicated contract in-house 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’s 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 Functional Herbal drinks because we.

Co-creation from stakeholders and community input: 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.

Exotic Flavors: We offer a wide range of flavours that includes citrus flavours (grapefruit, orange, clementine, lemon, kaffir lime, and calamansi), peppers (cayenne, chilli, jalapeno, and habanero), Asian Spices (ginger, cardamom, chai, and Chinese five-spice), Floral Flavors (elderflower, hibiscus, jasmine, and chrysanthemum), Sweet Brown flavours (honey, caramel, and maple) and fresh-cut oranges, grapefruits, limes and lemons.

Ingredient Focus: 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.
Clean Label: 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: 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.
Regulatory: 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 )
Science-Based Nutrition: 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 such as chemopreventive, anti-osteoporotic, hepatoprotective, immunomodulatory , antihyperglycemic, and antitumor
Health Claim: Functional and Health claims as per the regulatory norms (e.g., no added artificial colours or flavours, and low in sugar)