Ready-to-Cook Pasta, Instant Noodles and Vermicelli formulation
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Ready-to-Cook Pasta, Instant Noodles and Vermicelli formulation

Ready-to-Cook Pasta, Instant Noodles and Vermicelli formulation

Ready-to-Cook Pasta, Instant Noodles and Vermicelli formulation

Our Services Include

Formulation and Development Services

An in-house team of capable of formulating beverages based on client requirements and this includes bottled water, bulk

  • At FRL, with Twin Screw Extruder technology (both for lab trial and batch production), we could be able to provide you with the pasta and noodles of your choice.

The consumption of noodles and pasta has become one of the fastest-growing segment. At food research laboratory, we assist our clients in developing / formulating different types of pasta, instant noodles and vermicelli.

  • With Twin Screw Extruder, we could be able to try out new ideas, assess ingredients, provide test marketing samples and production batches up to 1 tonne per month or 80kg per day and train for staff. Cereal manufacturers seeking to maximize the product flexibility extrusion can offer need facilities without tying up their own busy production lines.
  • Our food scientists at FRL use a wide range of ingredients such as the wheat kernel, barley, oat, amaranth, quinoa, corn, soy, oat germ, psyllium husk, corn, and other functional ingredients (e.g. carob fibre, brewer’s spent grain, legume flour, orange by-product fibre), natural pigments (anthocyanin, betalains, carotenoids), antioxidants (apple peel powder, carrot powder, and grape powder) and high biological value protein (such as egg white powder, mushroom powder, spirulina, fish protein powder, shrimp meat powder, bran flour and soy flour, fish, mince, yeast, protein concentrate).
  • We evaluate the shelf life of ready to cook products, by analysing appearance, flavour/off-flavour, texture- crispiness, moisture content, and vitamins and minerals.
  • We offer consultation on packing and co-packing for ready-to-cook products such as physical treatments (ozone, radiation, microwave, photons and vacuum mixing) and packaging methods including vacuum packing, modified atmosphere packaging, active packaging and hot packaging.
  • Nutrient based health claims to substantiate health claims for your products.
  • R&D Trial and pilot production for lab-scale sampling and product testing for further nutritional evaluation.

Our Product Range Of Flavours

Pasta Noodles The dried version of Pasta and Noodles
Wheat-based pasta Ragi Noodles
Protein-based pasta Wheat Noodles
Multigrain gluten enriched pasta Instant noodles with a combination of vegetables, legumes and cereals / millets
Pasta made with pea flour Vermicelli

Service & Support

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