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.

Fermented foods and beverages have been a cornerstone of nutrition and preservation for centuries. In India, a rich diversity of fermented products like Sinki, Khalpi, Soidon, and Gundruk highlights the potential of leveraging traditional practices to meet modern health demands. Today, probiotics in fermented and non-fermented forms are rapidly gaining attention due to their functional benefits, including enhancing immunity and gut health. Manufacturers and suppliers have an opportunity to innovate within this growing market by incorporating these insights into their product portfolios.

Exploring the Potential of Fermented Foods and Probiotics for Manufacturers and Suppliers

Interesting News . Dec 31, 2024

Fermented foods and beverages have been a cornerstone of nutrition and preservation for centuries. In India, a rich diversity of fermented products like Sinki, Khalpi, Soidon, and Gundruk highlights the potential of leveraging traditional practices to meet modern health demands. Today, probiotics in fermented and non-fermented forms are rapidly gaining attention due to their functional benefits, including enhancing immunity and gut health. Manufacturers and suppliers have an opportunity to innovate within this growing market by incorporating these insights into their product portfolios.

Insights for Manufacturers and Suppliers

Traditional Fermented Products as Functional IngredientsIndia offers a treasure trove of regionally unique fermented products with potential health benefits:
- Sinki: A radish-based product fermented with Lactobacillus plantarum and Leuconostoc brevis (Sikkim Himayalas)
- Khalpi: A cucumber-based fermented food rich in L. brevis and L. plantarum – popular among Sikkim’s Brahmin Nepalis.
- Soidon: Fermented bamboo shoot tips, infused with L. lactis and Leuconostoc fallax.
- In 2018, Singh et al. identified Bacillus and Staphylococcus species with notable antibacterial, antioxidant, and probiotic properties in Manipur’s fermented fish products—Utonga-kupsu, Hentak, and Ngari. The isolated strain HNS60 exhibited strong antimicrobial and probiotic potential.
- North India: India’s notable fermented foods, including Mesu, Ngari, Ziang-sang, Ipoh, Gnocchi, Kinema, and Bekang, are abundant in beneficial microbial strains such as Bacillus sp., Saccharomyces cerevisiae, Candida sp., and Lactobacillus sp.
These traditional foods contain natural probiotics and antimicrobial properties, making them excellent candidates for industrial-scale functional food production.
Non-Dairy Probiotic BeveragesThe increasing demand for lactose-free and plant-based alternatives has driven innovation in probiotic beverages:
- Kanji: A carrot and beetroot-based drink rich in L. acidophilus and L. plantarum.
- Haria and Handia: Fermented rice-based drinks popular in India’s tribal regions.
- Gundruk: A vegetable-based probiotic drink using Pediococcus and Lactobacillus.
- Cauliflower, mustard and radish probiotic bacterial Pediococcus sp. and Lactobacillus sp. produce Gundruk (Probiotic drink)

Future Perspectives for Probiotic Products

The demand for immunity-boosting supplements post-COVID-19 has accelerated interest in probiotics. However, manufacturers need to prioritize:

How FRL Can Help

Product DevelopmentFRL specializes in translating traditional fermented food concepts into market-ready products:
- Custom Formulations: Creating unique recipes using traditional ingredients like radish, bamboo shoots, and rice.
- Probiotic Strain Selection: Identifying and validating strains for specific health benefits.
Ingredient and Supplier Research
- Sourcing Support: Ensuring the highest quality of raw materials and strains.
- Market-Specific Innovations: Developing products tailored to consumer preferences and regional demands.
Clinical Trials and Claims Substantiation
- Clinical Validation: Designing and managing trials to substantiate health claims for immunity, gut health, and metabolic benefits.
- Regulatory Dossier Preparation: Ensuring products meet FSSAI, FDA, or EFSA standards.
Scaling and Manufacturing
- Process Optimization: Assisting manufacturers in scaling up traditional fermentation processes while maintaining quality.
- Safety Assurance: Conducting rigorous safety assessments to meet global food safety standards.
Consumer Education and Awareness
- Providing data-driven marketing insights and educational resources to communicate product benefits effectively.

Conclusion

The future of probiotic-based beverages lies in blending tradition with modern science. By leveraging India’s rich heritage of fermented foods and aligning with consumer trends, manufacturers can create innovative products that cater to the growing demand for functional foods. FRL serves as the ideal partner in this journey, offering end-to-end support from ingredient research to product development and regulatory compliance.