Formulation of Clean Ingredient Soups

• A prototype that meets your sensory goals creating soups from dry mixes, concentrates and ready-to-cook
• A prototype that meets your nutritional specifications goals within the sphere of physical and scientific possibility by using a unique combination of 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 soups, the chosen raw material should enable the product to offer excellent taste, flavour and texture with functional benefits.
• Formulation of soups with different fruits and vegetables, tubers, bulbs, legumes and other herbal extracts. This includes pepper, egg plant, tomato, pumpkin, chards, spinach, tubers, sweet potato, carrot, bulbs, onion, leek, garlic, lentil, bean, and chickpea.
• Since there is a wide range of raw materials and FRL formulators have vast experience in handling this arena. Therefore, identifying the right ingredient based on their unique attributes is necessary, especially when there is a supply issue arises.
• A raw material that needs to increase the chewiness and texture of the product texture and thereby sensorial shelf life.
• Our scientists will work closely with your team to come up with new styles and flavours from around the world (e.g., A unique flavours such as Mediterranean, jalapeno flavour, spicy zing, smoky southwestern treat, fresh cilantro flavour, lard flavour
• Our expertise ensures the textural property of soups by including appropriate hydrocolloids/gums, enzymes (e.g., Barley malt, amylase) and glycerides (e.g., Mono& diglycerides)
• Our expertise has experience in developing the wide range of the soups such as plant based, dairy based, chicken noodles, with no MSG, no fructose corn syrup and no artificial flavours or colors.
• We can formulate Dry soup mix powders ensures portability, long shelf life, convenience packaging and easy accessibility.
• 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.

• Substantiation of therapeutic health claims, and structure/function claims as per the product technology, process and nutritional evaluation
• Our R&D team formulated soups by balancing sensory characteristics, flavour, softness and reduced chewability.
• The composition of raw material used for soups preparation directly affect the textural, chemical and physical properties. For instance, soup making involves several steps such as blanching, steaming, boiling, vacuum microwaving, stir frying, pasteurization, canning, cooling and freezing which all has a strong impact on nutritional quality as well as stability of bioactive compounds presented in the vegetables. Any change in the process such as increase in the temperature causes quantity and quality of phytochemicals, that may undergo degradation.
• All our prototypes ensure microbial stability, assures texture (extensibility, staling, stickiness, ease of separation, stack height,) and appearance (Toast point, translucent, uniform, size conformity and no cracking edges)

• 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.

• The food research lab has qualified food experts and researchers specialized in making spices masala soups. We have a separate working unit in developing products from lab-scale, and our research lab is fully equipped with essential instruments and machines in preparing the product. For spices-masala soups, we use a kettle, pulveriser, automatic Siever, spice mixer and many more.
• Our food experts and researchers work with innovative concepts to bring up new ideas in creating trendy products and play with different ingredients in developing healthy, tasty, flavourful and mouth-watering soup products for the consumers.

The increasing demand made our research professionals develop varieties in soups that promotes healthy eating habits, and our soups can be included in any part of the time as we develop sweet, mild and hot soup varieties. At food research lab, food experts work on green masala soup, nutrition enriched soup, protein-enriched soups, energy booster-based soups, soups specialized for sports personals, pregnant ladies, adults, young kids and older people, we develop according to their daily requirements. For instance, our team can develop soups enriched in Spirulina sp., Chlorella sp., or Tetraselmis sp.,

Food research lab develops products with wide varieties of vegetables, meat and seafood combinations specifically targeting different age groups. To enrich the flavours and taste, our food experts play with different combinations of spices and masala varieties and develop a product that attracts consumers need and grow the market value.

Consumers demand on ready to eat products are raising every year, and our product development on protein-rich spices-masala soup will get more attention as well. Our food experts develop a product with keep consideration on the need of the consumer and work on it to create the process that exactly suits the current trend. We include health spices and masalas that promote proper digestion help maintain good health.

Food research lab develops meat soups that provide high protein, iron and zinc with fewer calories, along with different flavours. Our product preparation process mainly focused on giving a healthy product by using a combination of ingredients that promote wellbeing.

In some regions, people prefer more seafood-based products, and we have solutions for that as well. Food experts at food research lab develop seafood-based spices-masala soup. We work well with all types of seafood as every variety has different product development process and diverse choice of ingredients as well to get flavourful delicious masala soup.