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.

Savoury

Our experts deal with developing mouth-watering savouries which can either be traditional snacks or those that have ingredients that are gaining popularity

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Savoury

Savoury

Various snack items, ready meals, sauces and condiments, cheese and ready-to-eat meats represent the category of savoury items. Ethnic namkeen and snack items typically include namkeen, chaklis, a variety of masala or fried nuts, etc., and they are very region-specific even within India. Another trend in the foods market is the packaging of products that were previously not sold as packaged items. This includes Bhakarwadi, samosas, Bhel Puri by Halidram’s Aam Panna by Paper boat, and packaged coconut water. On the other hand, today, many savoury dishes have emerged from the western market with a variety of flavours such as mango, brown sugar and maple to lend a sweet touch to traditionally savoury dishes. For instance, bacon, sea salt, miso, rosemary, and wasabi are the major players on the conventionally sweet side
At food research laboratory, our scientific expertise formulates savoury products that capture the consumer’s heart. Consumers are looking for options that have natural, sustainable ingredients, with flavour combinations with less or no salt, along with additional health and wellness benefits without sacrificing taste. FRL’s scientific expertise partners to create winning products that meet the above requirements.

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

A prototype that meets your sensory specifications and macronutrient goals within the sphere of physical and scientific possibility by using a unique combination of seasonings, spice blends & curry powders with speciality ingredients
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 savoury product, the chosen raw material should possess the right touch of taste and flavour of foods.
Our formulation team also advises on using alternative raw materials (e.g., barley, buckwheat) to enhance the nutritional properties of savouries. It needs to reduce or eliminate additives or undesired ingredients
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.

Our team can formulate seasonings using fresh ingredients with innovative processing methods for flavour companies. Seasonings for snacks, noodles, breakfast mixes, and instant soups.

Our team can formulate spice blends that combine traditional and contemporary. We source high-quality raw materials and formulate spice blends using our in-house labs and facilities, conforming to international quality standards.

Savouries in the form of soups, plant proteins, seafood & prepared meals.
Our team can develop savouries in a variety of forms, such as ready-to-mix, ready-to-eat, and ready-to-serve.
Our R&D team formulated savouries products by balancing sensory characteristics, flavour, better solubility, and texture.
The composition of raw material used for savouries preparation directly affects the textural, chemical and physical properties.
We develop products with a wide variety of

Product reformulation or reverse engineering
Product formulation
Unlimited trials of a prototype of savouries products
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 lab-scale production equipment
We collaborate with co-packers to supply packaging materials
Our food experts and researchers work with innovative concepts to bring up new ideas in creating trendy savouries products with nutritional benefits and play with different ingredients in developing healthy, tasty, flavourful and mouth-watering savouries products for the consumers.

Snacks Category: Chips and crisps, extruded and puffed, nuts and namkeens, fryums and crackers, multi-grain snack formulation
High Protein
High Fiber
Whole-grain claim
Non-GMO
Weight Management
Sports and the Science of Fitness
Health trends in ingredients and labelling
Vegan
Traditional grains
Flavours focused

FRL’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