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.

food and beverage Archives - Food Research Lab

02 Jan

How and Why to convert a food product recipe to a formula

by Food Research Lab

in Blog, New product development, sector-food

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[vc_row][vc_column][vc_column_text]Turning Recipes into formula process is not unlike creating a new recipe and transforming it into a formula. It all begins with a clear vision of the desired finished product (custom food solutions) and a...

Regulatory perspectives on increasing product shelf life

23 Dec

Extending Product Shelf Life: Regulatory Perspective

by Food Research Lab

in Blog, Shelf Life Studies

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[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...

02 Dec

The FDA Guidelines for Approved and Not Approved Products

by Food Research Lab

in Regulation Updates

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[vc_row css=".vc_custom_1680241377934{margin-right: 25px !important;margin-left: 25px !important;}"][vc_column][vc_column_text]The Food and Drug Administration (FDA) is the regulatory body responsible for protecting consumer health. The organisation works by regulating food and beverage products, medical devices, human drugs, biological products,...

20 Sep

Benefits of Outsourcing Pilot Manufacturing to Food Research Lab

by admin

in Blog, pilot manufacturing

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[vc_row][vc_column][vc_column_text] What is pilot manufacturing? Pilot manufacturing, also called pilot production, is usually done towards the end of new product development, where the product is developed at a small scale. The process of pilot manufacturing is done...

22 Aug

EU-approved fruitflow: A functional ingredient

by admin

in Regulation Updates

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[vc_row css=".vc_custom_1680241377934{margin-right: 25px !important;margin-left: 25px !important;}"][vc_column][vc_column_text]Fruitflow: An EU-approved cardioprotective functional ingredient Fruitflow is a proprietary ingredient developed and marketed by Provexis, a UK-based biotechnology company. The company produces and sells a range of dietary supplements and...

How Does the Food Research Lab Aid Techno Economic Feasibility Studies (3)

21 Aug

Aiding Techno-Economic Feasibility Studies

by admin

in Blog, techno economic feasibility study

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[vc_row][vc_column][vc_column_text] What is a techno economic feasibility study? A techno economic feasibility study is an important step in the progress of a new product development. A techno economic feasibility study involves analysing the monetary and technological...

07 Apr

Assessing Raw Material Suppliers Before Onboarding: Best Practices and Strategies

by Food Research Lab

in New product development, Sourcing & Procurement

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Assessing Raw Material Suppliers Before Onboarding: Best Practices and Strategies Interesting News April 07, 2023Share Mail-bulk Linkedin X-twitter IntroductionFood safety is regarded as the most important quality by consumers. The formulators of Fast Moving Consumer Goods (FMCG) should be concerned with the standard of raw materials used...

01 Feb

Latest Trends in Food Colour Development

by Food Research Lab

in New Food Product Development, New product development

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Latest Trends in Food Colour Development Interesting News February 01, 2023Share Mail-bulk Linkedin X-twitter Introduction Colour plays a vital role in the perception of food, and food scientists note that it is more important than the texture and flavour of food....