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.

SWOT in New Food Product Development

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SWOT

What is SWOT in New Food Product Development?

A strategic planning tool called a SWOT analysis can be used to create new food products. SWOT is an abbreviation for Strengths, Weaknesses, Opportunities, and Threats and is a method for evaluating these four aspects of a new product.

Strengths:

This refers to the internal plus points or positive aspects of the new product, such as its unique features, competitive advantage, and brand recognition. This can include the product’s nutritional profile, taste, packaging, or marketing approach

Weaknesses:

This refers to the internal drawbacks or vulnerabilities of the new product, such as its potential limitations or flaws. For example, a new food product may be expensive to produce, have limited availability of ingredients, or have low consumer demand.

Opportunities:

This refers to external prospects for the new product, such as potential markets, partnerships, or distribution channels. This can include identifying a gap in the market that the product can fill or finding ways to leverage new technologies to create a more innovative product.

Threats:

This refers to external risks to the new product, such as competition, regulatory challenges, or changes in consumer preferences. For example, a new food product may face intense competition from existing products or be subject to new regulations that limit its production or sale.

By conducting a SWOT analysis, food companies can identify the strengths and weaknesses of a new product, as well as the opportunities and threats it faces in the market. This analysis can help the company make more informed decisions about the product’s development, marketing, and distribution and ultimately increase the chances of success for the new product.