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.

European Food Safety Authority Archives - Guires Food Research Lab

Regulatory perspectives on increasing product shelf life

23 Dec

Extending Product Shelf Life: Regulatory Perspective

by Food Research Lab

in Blog, Shelf Life Studies

Comments

[vc_row][vc_column][vc_column_text] Shelf life and its importance in food and beverage products Consumers nowadays prioritise high food quality, and they have corresponding expectations that the quality of their food will be maintained at a high level between purchase...

23 Sep

What are the EU regulations for novel food?

by admin

in EU Regulations, Regulation Updates

Comments

[vc_row css=".vc_custom_1680241377934{margin-right: 25px !important;margin-left: 25px !important;}"][vc_column][vc_column_text]The European Union (EU) Novel Food Regulation (EU) 2015/2283 defines novel foods as those not consumed significantly within the EU before May 1997. The regulation requires that all novel food...

14 Sep

EFSA Assessment: Tomato Extract Health Claims

by admin

in EU Regulations, Regulation Updates

Comments

[vc_row css=".vc_custom_1680241377934{margin-right: 25px !important;margin-left: 25px !important;}"][vc_column][vc_column_text]Substances that serve as possible antiplatelet factors were discovered in water-soluble tomato concentrate (WSTC). These factors have been shown to inhibit platelet aggregation. Platelet aggregation has been shown to play...

08 Sep

Scientific substantiation of Fruitflow by EFSA

by admin

in EU Regulations, Regulation Updates

Comments

[vc_row css=".vc_custom_1680241377934{margin-right: 25px !important;margin-left: 25px !important;}"][vc_column][vc_column_text css=""]Fruitflow is a water-soluble tomato extract that is marketed as a dietary supplement and claimed to contribute to normal platelet aggregation, blood flow, and healthy circulation. The European Food...

10 Jul

EU Regulations for Functional Foods from Botanical Sources

by Food Research Lab

in Regulation Updates

Comments

[vc_row css=".vc_custom_1680241377934{margin-right: 25px !important;margin-left: 25px !important;}"][vc_column][vc_column_text]Fortified and functional foods derived from botanical sources are classified as novel foods in the EU. Before being authorised, they must pass a stringent safety evaluation by the European Food...

07 Jul

Compliance of Food Products with International Regulations

by Food Research Lab

in Blog, Discovery & Intelligence, Regulatory & Scientific Research

Comments

[vc_row][vc_column][vc_column_text] Introduction The world has become more interconnected than before, primarily due to technological advancements over the last few decades. There is also a rapid movement of consumer goods due to globalisation. With an increase in the...

06 May

The EU regulation for Food Fortification

by Food Research Lab

in NHP in Canada, Regulation Updates

Comments

[vc_row css=".vc_custom_1680241377934{margin-right: 25px !important;margin-left: 25px !important;}"][vc_column][vc_column_text]The EU regulation for Food Fortification Food fortification is the process of adding essential vitamins, minerals, and other nutrients to food products to improve their nutritional value. For example, in the...

21 Apr

How are Botanical Ingredients Regulated in the EU?

by Food Research Lab

in Regulation Updates

Comments

Botanicals consist of plants, plant parts and plant products. Examples include algae and lichens. The European Union has specific regulations for botanical ingredients used in food products. These regulations cover aspects such as safety, labelling, and...

19 Apr

EU Regulations on Novel Food

by Food Research Lab

in Regulation Updates

Comments

[vc_row css=".vc_custom_1680241377934{margin-right: 25px !important;margin-left: 25px !important;}"][vc_column][vc_column_text]EU Regulations on Novel Food The first EU regulation on novel food was adopted on May 15, 1997, and it defined it as food that humans had not previously consumed to...