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.

Rice, Pasta & Noodles

Our team caters to nutrition and functionality for consumer satisfaction and health , and hence specialise in developing pasta and noodles

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Rice, Pasta & Noodles

Rice, Pasta & Noodles

The consumption of noodles and pasta has become one of the fastest-growing segments. At the food research laboratory, we assist our clients in developing / formulating different types of pasta, instant noodles and vermicelli.

Food Research Lab(FRL) can be the right fit for your Rice, Pasta & Noodles developments because we.

A prototype that meets your nutritional specifications and macronutrient goals within the sphere of physical and scientific possibility by using a unique combination of whole, ancient grains and pseudo-grains
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 a pasta and vermicelli product, the chosen raw material should have tremendous water absorption capability, improving ingredient binding.
Since there is a wide range of raw materials, identification of the right cereals / raw material is essential, and FRL formulators have vast experience in handling this arena. For instance, amaranth and quinoa both have similar water holding capacity and protein contribution, but flavours are fairly different. Therefore, identifying the right ingredient based on their unique attributes is necessary, especially when there is a supply issue arises.
Our formulation team also advises on using alternative flours (e.g., barley, buckwheat) to enhance the nutritional properties of bakery goods.
It needs to reduce or eliminate additives or undesired ingredients
A raw material that needs to increase the softness of the product texture and thereby sensorial shelf life.
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. Example of such innovative ingredients includes Intens tolerance (from Puratos) ingredient that strengthen the dough. Similarly, Chai flour by Benexia, LifyWheat, wheat ingredients, and many more.

Our team can develop pasta in a variety of forms and shapes, such as in the form of noodles, spaghetti, fettuccine, macaroni, strings, orecchiette, and tube type
Our R&D team formulated pasta and vermicelli products by balancing sensory characteristics, flavour, softness and reduced chewability.
The composition of raw material used for pasta and vermicelli preparation directly affect the textural, chemical and physical properties of pasta. Our formulation scientists also develop pasta keeping this in mind, using non-conventional ingredients such as fava protein, chickpea, bean flour, whey protein and adding germinated plant seeds, seaweeds etc. This is to enhance the beta-glucan, protein, available carbohydrates, dietary fibre, carotenoids, protein, calcium and ascorbic acid.
We use functional ingredients such as dietary fibre (carob fibre, spent grain, legume flour, orange by-product fibre), natural pigments (e.g. anthocyanins, betalains, carotenoids) and antioxidants (apple peel powder, carrot powder and grape powder) with high biological value protein (egg white powder, fish protein powder, shrimp meat powder, bean flour, soy flour, fish mince, yeast protein concentrate) while formulating pasta products.
Our team also has the capability of fortification. Fortification of pasta been carried out with the apple, artichoke, barley spent grain, carrot, coconut flour, celery root sugar, grape, pomegranate, rosehip, grape marc, grape pomace, kimchi, mango, okara, olive, olive pomace, orange, potato and watermelon rind.

At the food research lab, we are stocked with food handling equipment, containers, food control and monitoring equipment, and necessary pasta and vermicelli lab-scale production equipment
We collaborate with co-packers to supply packaging materials such as Pillow type, paper block bottom, corner seal flexcan, pillow in RSC
Our food experts and researchers work with innovative concepts to bring up new ideas in creating trendy pasta and vermicelli products and play with different ingredients in developing healthy, tasty, flavourful and mouth-watering bakery products for the consumers.

High Protein
High Fiber
Whole-grain claim
Non-GMO
Weight Management
Sports and the Science of Fitness
Health trends in ingredients and labelling
Fish by products-based pasta
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