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.

Defining of Botanical Ingredients

Home
What We do
New Food Product Development
Herbal Formulation
Defining of Botanical Ingredients

Defining of Botanical Ingredients – Herbal Formulation

The following variables provides the ready lists that enables herbal manufacturers to clearly define each botanical ingredient according to established botanical and pharmacopoeial standards.

Variable: Represents different aspects of the botanical ingredient.

Ingredient: Specifies the botanical name and family (genus, species, variety with author’s name and family).

Definition: Provides a detailed description of the plant parts used, how they are processed (if relevant – whole, fragmented, cut, fresh or dried), and any specific content requirements.

Common names, trade names, chemical names, time of collection / harvesting (Season and stage of growth)

Minimum or a range of content of quantified constituents

Variable	Ingredient	Definition
Botanical Identity	Valeriana officinalis (Valerianaceae) - World Health Organization	Radix Valerianae consists of the subterranean parts of Valeriana officinalis, including the rhizomes, roots, and stolons, carefully dried at a temperature below 40°C.
	Panax ginseng - The European Pharmacopoeia defines (Araliaceae)	Whole or cut dried root, designated white ginseng; treated with steam and then dried, designated red ginseng, of Panax ginseng. Content: minimum 0.40% for the sum of ginsenosides Rg1 and Rb1 (dried drug).