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 Products

Our team formulates exciting products from rice for taste and inclusivity. Rice crisps and rice noodles are some mouth-watering examples

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Rice Products

Rice Products

Rice consumption is decreasing constantly in many Asian countries, while American and European citizens are eating more rice nowadays. The ratio of amylose to amylopectin in starch influences processing and eating quality. Several varieties of rice (e.g., red rice, white basmati, brown basmati, easy-cook basmati, wild rice, long-grain, easy-cook long-grain, Thai red rice, Thai glutinous rice and its by-products, including straw, husk, rice germ, rice bran, broken rice had been in the market.

Food Research Lab(FRL) can be the right fit for your Rice Products 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 rice 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 rice-based products, the chosen raw material should have tremendous capability to get formulated as a product.
Since there is a wide range of rice varieties, identification of the right cereals / raw material is essential, and FRL formulators have vast experience in handling this arena.
Rice proteins are recognized as nutritional, hypoallergenic, and healthy for human consumption. Our formulation team also advises on extracting by-products from rice. For instance, the fermentation products of Monascus , produced by solid-state fermentation of rice (red yeast rice), have been used as food and health remedies for over 100 years in China.

Our team can develop a wide range of products using rice, such as instant rice noodles, rice snacks, extrusion cooked instant rice
With our facility, we can evaluate the finished product in terms of texture profile and sensory evaluation. We can also carry out the extraction of bioactive compounds and antioxidant activity from rice by-products using extraction solvents techniques
Manufacture of ready-to-cook (RTC) products like pasta, noodles, ready-to-eat breakfast cereals, modified starch, weaning foods, snack foods, pet foods, and dried soups,

Product reformulation or reverse engineering
Product formulation
Unlimited trials of a prototype
Sensory / organoleptic testing in our ISO laboratory is performed by our team of in-house sensory experts, trained panels and consumers.
Full database Nutritional analyses
Shelf-life stability study
You will have an opportunity to brainstorm requirements with our scientists and technologists.
We strictly work under the terms of a Non-Disclosure Agreement, which guarantees that all your work with us remains top secret.
We often work on shorter deadlines and fast turnaround with flexibility.

At the food research lab, we are stocked with food handling equipment, containers, food control and monitoring equipment, and necessary rice processing at lab-scale
Our food experts and researchers work with innovative concepts to bring up new ideas in creating trendy rice-based products and play with different ingredients in developing healthy, tasty, flavourful and mouth-watering bakery products for the consumers.