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.

Muesli and granola

We believe in making healthy breakfast options healthier, for we prioritise using whole grains and natural flavours sans white sugar, saturated fat and artificial substances.

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Muesli and granola

Muesli and granola

The dynamic pace of life of a modern consumer necessitates nutritious, healthy, and at the same time, convenient snacks. Our expert-led research and development team offer help in formulating innovative healthy Granola Bars and Muesli (baked or cold-formed bars where oats made up ≥5% of the product, or whole-grain ingredients, oat slice bars) with no white sugar, “harmful” fats, no artificial colours/flavours/preservatives and synthetic additives.

Food Research Lab(FRL) can be the right fit for your Muesli and granola developments because we.

A formula that meets your nutritional specifications and macronutrient goals within the realm of physical and scientific possibility
A formula that meets the regulatory requirement that governs food processing, including those established by the FDA, and the EU
An evidence-based formula that meets the specific nutritional needs of your targeted consumer base, in keeping with recommended daily amounts (RDA’s) and nutritional experts’ advice

Unlimited trials of a prototype of granola /Muesli cereals & Bars
Sensory / organoleptic testing in our ISO laboratory is performed by our team of in-house experts, trained panels and consumers.
Full database Nutritional analyses
Shelf-life stability
The opportunity to come work with our scientific research and development team in person in our Department of Public Health certified Food Lab
Our R&D team works under the terms of a Non-Disclosure Agreement, which guarantees that all your work with us remains top secret.

High Protein muesli and granola
Low Sugar muesli and granola
High Fiber
Whole-grain claim
Non-GMO
Weight Management
Sports and the Science of Fitness
Health trends in ingredients and labelling
Utilizing trendy ‘superfood’ ingredients, such as grass-fed, pasture-raised whey protein, kale and freeze-dried blueberries
Sourcing esoteric and unusual ingredients
Creating energy bars through the application of the most innovative bar manufacturing techniques developed by food scientists and utilizing ingredients specifically and scientifically formulated to create bar recipes that offer industry-leading texture, taste and nutritional composition.