Food Research Lab is a pilot R&D Lab for food, with our diverse background and expertise, we blend culinary and scientific expertise to drive food forward. We evaluate new ingredients, formulations, and processes on a small scale. We collaborate with restaurants and food companies, from small start-ups to global corporations, either as an advisor or external research and development.
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  • Natural Food colors used in Food and Beverage Product Development
    In Brief: Food colours are standard in our everyday lives, and they may even be found in meals and drinks we wouldn’t anticipate. Food colours are added to food or drink to modify the hue to make it more palatable. Natural food colours, synthetic food colours, and mixed food colours are the three food colours. Any dye, pigment, or chemical that gives Colour when added to food and...
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  • In New product development 6 essential Food and beverage manufacturers must know
    In-brief:   In this way, you've got a singular food and beverage development Presently what? It tends to be threatening to maneuver toward making your new food product development to the subsequent level and leaving on the excursion of business. There’s plenty to think about – where are you getting to sell? How are you getting to deal with different Food and beverage product...
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  • Top 10 Food Products that will drive consumer and define the Food and Beverage industry in post ¬covid-19
    In-Brief: You start with your initial product idea and consider all the beverage development companies and outs. Beverage product development company includes the product category that fits and also they will help to have an appropriate research One of the sustainable parts of your research involves competition. Your research should include all markets local, national, and...
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  • Food consultants in Kolkata |foodresearchlab
    Overview     West Bengal is one of India’s three front-runners in the food and agro-processing sectors. West Bengal has an abundance of fruits, vegetables, and cereals. Agriculture and food processing businesses are vital to the state’s economy. Amongst FMCG, the food & beverage segment, especially the processed and packaged food sector, has huge scopes with...
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  • Food consultants in Delhi |foodresearchlab
    Food consultants in Delhi Do your products deliver within specific nutrition, health, shelf life or cost parameters? Is the product satisfying consumer needs and wants? Are you struggling to ideate or identify the product & viability? Is your food business idea or concept not up to the market standard?    Although Tamil Nadu is one of the world’s greatest producers of...
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  • Food consultants in Bangalore |foodresearchlab
    Food consultants in Bangalore Do your products deliver within specific nutrition, health, shelf life or cost parameters? Is the product satisfying consumer needs and wants? Are you struggling to ideate or identify the product & viability? Is your food business idea or concept not up to the market standard?     Although Tamil Nadu is one of the world’s greatest producers...
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  • The global Olive Oil demand is projected to rise at a CAGR of 5.6% from 2020 to 2025, reaching USD 21200 million by 2025, up from USD 17080 million in the previous forecast period.
    The olive oil industry is highly diverse, with demand distributed through developed and developing countries and realized across very different production processes, often within a single region. Olive oil is extracted regionally but traded globally; crushing operations are decentralized, while bottling has become increasingly centralized, with the strong involvement of multinational corporations. Around the same time, small bottlers with effective marketing campaigns are reaping the benefits of branding. Usage of olive oil is increasing, but consumption habits differ significantly in terms of quantity and consistency.

    OUTLINE:

    • Olive Oil Composition
    • Volatile flavour components of olive oil
    • Factors affecting the formation of flavour components
    • Challenges
    • Scope

    What-We-Do:
    Food Research Lab can help you solve these problems related to the formulation of olive oils. FRL is for food and nutraceutical manufacturers as well as those companies involved in NPD and developing spec without manufacturing. FRL gives you the ability to improve all phases and aspects of new product development, such as original specification, ideation, shelf-life, and packaging. Additionally, you can get them out to market quicker than ever before.
    Want to read more: https://bit.ly/3ifbcrs
    Want to know about our service: https://bit.ly/3kjHW0R
    Contact us:
    Website: https://www.foodresearchlab.com/
    Contact no: UK- +44- 161 818 4656, INDIA- +91 9566299022
    Email: info@foodresearchlab.com
    The global Olive Oil demand is projected to rise at a CAGR of 5.6% from 2020 to 2025, reaching USD 21200 million by 2025, up from USD 17080 million in the previous forecast period. The olive oil industry is highly diverse, with demand distributed through developed and developing countries and realized across very different production processes, often within a single region. Olive oil is extracted regionally but traded globally; crushing operations are decentralized, while bottling has become increasingly centralized, with the strong involvement of multinational corporations. Around the same time, small bottlers with effective marketing campaigns are reaping the benefits of branding. Usage of olive oil is increasing, but consumption habits differ significantly in terms of quantity and consistency. OUTLINE: • Olive Oil Composition • Volatile flavour components of olive oil • Factors affecting the formation of flavour components • Challenges • Scope What-We-Do: Food Research Lab can help you solve these problems related to the formulation of olive oils. FRL is for food and nutraceutical manufacturers as well as those companies involved in NPD and developing spec without manufacturing. FRL gives you the ability to improve all phases and aspects of new product development, such as original specification, ideation, shelf-life, and packaging. Additionally, you can get them out to market quicker than ever before. Want to read more: https://bit.ly/3ifbcrs Want to know about our service: https://bit.ly/3kjHW0R Contact us: Website: https://www.foodresearchlab.com/ Contact no: UK- +44- 161 818 4656, INDIA- +91 9566299022 Email: info@foodresearchlab.com
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  • Food consultants in Chennai |foodresearchlab
    Food consultants in Chennai Do your products deliver within specific nutrition, health, shelf life or cost parameters? Is the product satisfying consumer needs and wants? Are you struggling to ideate or identify the product & viability? Is your food business idea or concept not up to the market standard?     Although Tamil Nadu is one of the world’s greatest producers of...
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  • Global research and market analysis on Tapioca Starch
    Tapioca is a woody perennial shrub with an edible root that grows in tropical and subtropical regions, such as Asia and southern Africa. Tapioca is a starchy, granular meal made from tapioca roots that may be eaten as a vegetable, baked into bread, or used to thicken liquid dishes like puddings. Tapioca juice is a Brazilian term that means “tapioca juice.” Cassava is a...
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  • Formulation Of Functional Foods |Foodresearchlab
    Formulating Functional Foods: Healthy eating is no longer a trend; it is now a part of millions of people’s healthy lives. As a result, it is a market that is constantly expanding. Consumers, on the other hand, have various techniques for achieving health goals. Everything from reducing calories to eating more fruits and vegetables to limiting full-fat dairy is on the list. The taste...
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