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.

What is Gluten ?

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What is Gluten ?

What is Gluten ?

Codex Standard 118-1979 is a standard established by the Codex Alimentarius Commission, a joint organization of the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO). The standard provides guidelines for labelling foods for particular dietary use, including those intended for people with celiac disease or gluten sensitivity.

A complex of proteins known as gluten is present in some grains, including wheat, barley, and rye, as well as their derivatives. Gluten comprises two main proteins, gliadin and glutenin, which give the dough its elasticity and help it rise during baking. Gluten is responsible for the chewy texture of bread and other baked goods made from wheat flour.

However, some people may be sensitive to gluten or have celiac disease. For those individuals, consuming gluten can lead to an autoimmune response that affects the small intestine and results in symptoms like abdominal pain, bloating, diarrhoea, and nutritional malabsorption. Therefore, food products must be correctly labelled to indicate the presence or absence of gluten so that gluten–sensitive individuals or those with celiac disease can make informed choices about what they eat.