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 (FRL) 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.

Shelf Stability Studies

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Shelf stability studies

Shelf stability studies

Shelf stability studies are critical in developing nutricosmetics, which are oral supplements designed to improve skin, hair, and nail health. Nutricosmetics may contain various active ingredients, including vitamins, minerals, antioxidants, and other bioactive compounds. Shelf stability studies for nutricosmetics typically involve assessing the stability of these active ingredients over time and the physical and microbiological stability of the product as a whole. Some key factors that may be evaluated in shelf stability studies for nutricosmetics include:

Active ingredient stability: The stability of vitamins, minerals, and other active ingredients in the product over time, particularly under conditions such as temperature, humidity, and light exposure that may affect their stability.
Physical stability: The stability of the product’s appearance, colour, texture, and other physical properties over time, including changes in particle size or aggregation.
Microbiological stability: The stability of the product’s microbiological properties over time, including changes in the total microbial count and the presence of specific microorganisms that may affect product safety and efficacy.
Packaging compatibility: The product’s compatibility with its packaging, including its ability to protect it from external factors that may affect its stability.

The results of shelf stability studies for nutricosmetics can be used to establish the product’s shelf life and storage recommendations and inform labelling and marketing claims. These studies can also help identify potential issues during storage, such as ingredient degradation or microbial growth, and inform formulation and packaging decisions to improve product stability. Shelf stability studies are a critical component of developing nutricosmetics, helping to ensure that these products are safe, effective, and meet consumer expectations over their intended shelf life.