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 (FRL) 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.

product label Archives - Guires Food Research Lab

18 Jan

Peach Oat bars recalled due to undeclared coconut in the US

by Food Research Lab

in Insights, recall

Comments

[vc_row][vc_column][vc_column_text css=".vc_custom_1705569596489{padding-top: 2% !important;}"] Subject: Peach Oat bars recalled due to undeclared coconut in the US Products Recalled: Bobo’s Peach Oat bars are available with lot code 3J27111 and a best-before date of 23/7/24. These wrapped bars are also...

02 Dec

Choco Crackles recalled due to the presence of various allergens

by admin

in Insights, recall

Comments

[vc_row][vc_column][vc_column_text css=".vc_custom_1711102694942{padding-top: 2% !important;}"] Subject: Choco Crackles recalled due to the presence of various allergens Products Recalled: Morrisons Free from Gluten Choco Crackles, available in 300 g, with a best before date of 18 September 2024. Problem: The...

25 Nov

Chocolate Chip cake recalled due to the presence of peanuts

by Food Research Lab

in Insights, recall

Comments

[vc_row][vc_column][vc_column_text css=".vc_custom_1711536092099{padding-top: 2% !important;}"] SUBJECT: Chocolate Chip cake recalled due to the presence of peanuts Products Recalled: David Cookies’ “Marketside Chocolate Chip Explosion Cake”, with lot number #BS23212, available in 7 oz clear plastic packaging, has been recalled Problem: ...

EU Regulations on Pet food additives (1)

04 Nov

The EU Regulations on Pet food additives

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]Additives are widely used in processed pet food to provide nutritional benefits, ensure food safety, and maintain desirable characteristics such as colour, flavour, texture, stability and resistance to spoilage. There...

Definition of nutraceutical products by FSSAI (1) (1)

28 Oct

How has the FSSAI defined nutraceuticals?

by admin

in FSSAI, Regulation Updates

Comments

[vc_row css=".vc_custom_1680241377934{margin-right: 25px !important;margin-left: 25px !important;}"][vc_column][vc_column_text]According to the Food Safety Standards Authority of India (FSSAI), there is no specific definition for nutraceutical. Although categorised as food products, nutraceuticals are regulated as dietary supplements or health...

25 Sep

An Overview of Dietary Glycaemic Index Labelling Practices

by admin

in Blog, Glycaemic Index Testing

Comments

[vc_row][vc_column][vc_column_text] What is the glycaemic index? The glycaemic index (GI) is a measurement system for carbohydrate-rich foods. There are differences in the rates of digestion and absorption of different types of carbohydrates. The glycaemic index gauges how...

14 Aug

Frozen Meatloaf Recall: Allergen Misbranding Alert

by admin

in Insights, recall

Comments

[vc_row][vc_column][vc_column_text css=".vc_custom_1709553332064{padding-top: 2% !important;}"] Subject: Public Health Alert issued for Frozen meatloaf products due to misbranding and undeclared allergens Products Recalled: Ready to cook meatloaf & tomato sauce mixed rice and spinach, available in 14 oz., paper or...

05 Aug

Hand Sanitizer recalled due to the presence of Methanol

by admin

in Insights, recall

Comments

[vc_row][vc_column][vc_column_text css=".vc_custom_1691218973811{padding-top: 2% !important;}"]Subject: Hand Sanitizer recalled due to the presence of Methanol Products Recalled: Jarman’s Midwest Cleaning Systems, Inc voluntarily recalled hand sanitiser solutions due to the presence of methanol. Problem: All batches of alcohol antiseptic 80%...

21 Jul

Pea Protein as Functional Ingredient for Reformulation

by Food Research Lab

in Blog, Ingredients Development, New product development

Comments

[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

Comments

[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,...