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Our goal is to make your dream concept a commercial product, integrating our strong knowledge of ingredients and techniques to help you make the right decisions
Formulation and Shelf-Life Assessment of Fried and Non-Fried Instant Noodle Bases
Instant Noodles: Product Formulation and Shelf-Life Assessment client Instant Noodles Our Role We redefined fast-casual...
Formulation and Shelf-Life Assessment of Chocolate Protein Bar
Chocolate Protein Bar: Development and Evaluation clientChocolate protein bar – Formulation and Shelf-Life AssessmentOur RoleWe...
Formulation & Stability Assessment of Functional Masala Marinades
Marination Masala: Formulation and Shelf-Life Assessment clientDevelopment and Characterization of Marination MasalaOur RoleWe redefined fast-casual...
Formulation & Evaluation of Almond–Oat RTE Functional Bowl
Almond Oat – RTE Bowl: Formulation, Shelf-Life Assessment, and Evaluation of Swelling CapacityclientAlmonds OatsOur RoleWe...
Formulating New Product with Bioactive Properties
Mushrooms are rich in high quality proteins, vitamins, minerals, fibers and phenolic compounds are considered...
Formulating Medicinal, Herbal, and Food Products via Spray Drying
Spray drying is the mechanism of processing fluid into dry matter by spraying the fluid...
Formulating Dairy Protein Beverages
Historically, beverage companies focused on crafting products that were delicious and quenched thirst. Today, the...
Formulating Cosmeceuticals using Medicinal Herbs
Formulating Cosmeceuticals using Medicinal Herbs Interesting News July 29, 2023Share Mail-bulk Linkedin X-twitter What are...
Formulating Astaxanthin containing Dark Chocolates
Astaxanthin is a naturally occurring marine botanical compound, which belongs to the class of xanthophyll...
Let’s create something Innovative and Delicious together
Food Research Lab strives for excellence in new Food, Beverage and Nutraceutical Product Research and Development by offering cutting edge scientific analysis and expertise.
