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 Processing Archives - Food Research Lab

06 Jan

How to write an effective product specification sheet for manufacturing?

by Food Research Lab

in Blog, Contract Manufacturing

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[vc_row][vc_column][vc_column_text] What is a product specification sheet? A product specification sheet is a document that gives a detailed description of the product. It includes information pertaining to the safety and quality requirements related to its production. A...

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...

03 Oct

Pain Au Chocolat recalled due to possible presence of mould

by admin

in Insights, recall

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[vc_row][vc_column][vc_column_text css=".vc_custom_1723187581758{padding-top: 2% !important;}"] Subject: Pain Au Chocolat recalled due to possible presence of mould Products Recalled: Six Pain Au Chocolat by St Pierre has been recalled due to the presence of Mould. Problem: Pain au chocolat is a...

03 Mar

Recent practices in Green Technologies in Food Production and Processing

by Food Research Lab

in New Food Product Development, New product development

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Introduction The food consumed every day must be processed so that they are fit for consumption. Various processing techniques are implemented to develop food product , like cooking, boiling, filtering and frying. These techniques have been...

What are healthy beverages_ Explain the primary production process of a healthy drink with its applications. (1)

07 Dec

Healthy Beverages, primary production process of and its Applications

by Food Research Lab

in Healthy Beverages

Comments

Early social orders additionally delivered and utilized lager, wine, and other aged beverages as a wellspring of supplements, for example, the juice of grapes and different organic products or nectar used to make wine, and...

13 Nov

Planning for a Food-Based startup in India – 10 key things to remember

by Food Research Lab

in New Food Product Development, New product development

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If you are thinking to get into the food-based startups in India, you must consider a few things that help to analyze the time and effort it takes, the capital and market costs. There so...