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.

nutraceuticals Archives - Page 2 of 2

_Regulations for Botanical nutraceuticals and food supplements in the EU (1)

29 Jul

EU Regulations Concerning Food Supplements and Botanical Nutraceuticals

by admin

in NHP in Canada, 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 EU Regulations for Botanical Nutraceuticals and Food Supplements Botanicals are considered a food or food supplement in the European Union (EU) and fall under the EU's Novel Food Regulation. They...

21 Jul

Pea Protein as Functional Ingredient for Reformulation

by Food Research Lab

in Blog, Ingredients Development, New product development

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[vc_row][vc_column][vc_column_text]The shift to plant based protein Plant based protein is gaining importance since they are more economical, ethical and sustainable. Examples of plant based protein include soybean, oat and pea. Although plant based protein is...

15 Jul

Benefits of Reverse Engineering of Nutraceuticals

by Food Research Lab

in Blog, New product development, Nutraceutical Product

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[vc_row][vc_column][vc_column_text] Introduction Nutraceuticals have become increasingly popular in recent years since they offer a plethora of health benefits. Various types of nutraceuticals have been developed that have been formulated from different ingredients, including aloe vera, chia oil,...

22 Jun

The Role of the Precautionary Principle on Botanical Nutraceuticals in the EU

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 css=""]The regulatory authorities are concerned about the safety of botanical nutraceuticals in the EU market. The European Food Safety Authority (EFSA) is a regulatory body which conducts tests to...

07 Jun

Health Claims on the Efficacy of Botanicals in the EU

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]Health Claims on the Efficacy of Botanicals in the EU In the European Union, health claims on botanical nutraceuticals are strictly regulated by the European Food Safety Authority (EFSA) under Regulation...

26 May

How is outsourcing to the Food Research Lab for formulating nutraceuticals beneficial?

by Food Research Lab

in New product development, Nutraceutical Product

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[vc_row][vc_column][vc_column_text]Introduction Dr. Stephen De Felice first used the word ‘Nutraceutical’ in 1989. The term is an amalgamation of ‘nutrition’ and ’pharmaceutical’. They are food or parts of food that confer various health benefits, including the prevention/treatment...

28 Apr

FSSAI regulations on speciality food containing botanical ingredients

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]FSSAI regulations on speciality food containing botanical ingredients Speciality foods containing plant or botanical ingredients with a safe usage history are categorized as Nutraceuticals in India. According to the Food Safety...

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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[vc_row][vc_column][vc_column_text]Introduction Food 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 in production, for it directly correlates...

Thumbnail Image - To Meat or Not to Meat

08 Mar

To Meat or Not to Meat: Plant-based Alternatives Based on New Food Product Development

by Food Research Lab

in Case Study, New Food Product Development

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Plant-based meat alternatives (PBMA) have become one of the hottest and trendiest topics in the food and research communities. This alternative market is projected to grow from US$4.6 billion in 2019 to reach $87.9 billion...