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.

platelet aggregation Archives - Guires Food Research Lab

14 Sep

EFSA Assessment: Tomato Extract Health Claims

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in EU Regulations, 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]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

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in EU Regulations, 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=""]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...

29 Aug

Evidence of Fruitflow based on human trials

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in EU Regulations, 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 is a natural ingredient derived from tomatoes that is claimed to support healthy blood flow. Several human trials conducted by O'Kennedy et al. have been conducted to determine its...