Confectionery and Chocolate Product Development Companies | Foodresearchlab

1. Copyright © 2020 Foodresearchlab. All rights reserved Service New Food Product Development Confectionery Recipe & Menu Development | New Product development | Process Development | Consulting Services | Nutrition Testing

2. Copyright © 2020 Foodresearchlab. All rights reserved Outline New Food Product Development New Confectionery Development Features Our Product Development Options Include Recipe & Menu Development | New Product development | Process Development | Consulting Services | Nutrition Testing

3. Copyright © 2020 Foodresearchlab. All rights reserved New Food Product Development Using scientific discipline, Food Research Lab’s experienced team of food scientist along with culinary expert and nutritionists formulate food and drink products taking into account physical structure, health benefits where required, stability, shelf life and flavour. Contd... Recipe & Menu Development | New Product development | Process Development | Consulting Services | Nutrition Testing

4. Copyright © 2020 Foodresearchlab. All rights reserved Our team work closely with the client and guide through the whole product development process from idea generation and prototype development, through to scale-up and pre- launch product optimisation. Our meetings will enable you to keep up to date during process and provide effective knowledge transfer. Our development kitchen is well-equipped to support product development and conduct scale up trials. Recipe & Menu Development | New Product development | Process Development | Consulting Services | Nutrition Testing

5. Copyright © 2020 Foodresearchlab. All rights reserved New Confectionery Development Due to constant demand and innovative pairing to create unique flavour is becoming more expenditure as the confectionery’s trends in development, packaging, and textures to suit consumers need. While developing a healthy confectioneries product, our food experts keep in mind that ingredients are Generally Recognized as safe (GRAS). Recipe & Menu Development | New Product development | Process Development | Consulting Services | Nutrition Testing

6. Copyright © 2020 Foodresearchlab. All rights reserved Features Project Understanding Scientific Review, Market Study and Patentability Study Regulations Laboratory Product Development Analyses Panel Analysis Patent Writing Recipe & Menu Development | New Product development | Process Development | Consulting Services | Nutrition Testing

7. Copyright © 2020 Foodresearchlab. All rights reserved Our Product Development Options Include HEALTH AND WELLNESS-FOCUSED CANDIES: Many candy manufacturers are struggling to produce health-focused candies such as yoghurt-based candies, candies enriched with local herbs and vitamins, pectin gels enriched with dietary fibre, high-protein nutrition bars for the development of healthy confectionery with quality ingredients. Contd... Recipe & Menu Development | New Product development | Process Development | Consulting Services | Nutrition Testing

8. Copyright © 2020 Foodresearchlab. All rights reserved Confectionery products are keeping an eye on growing consumers attraction for health and wellness-focused lifestyle where Food Research Lab is increasingly focused on transparency and sustainability in the food production and supply chain, and confectioneries are no exception. We are committed to developing health and wellness-focused candies, which are expected to emphasize fun and more flavorful to catch consumer's eyes and satisfaction. Contd... Recipe & Menu Development | New Product development | Process Development | Consulting Services | Nutrition Testing

9. Copyright © 2020 Foodresearchlab. All rights reserved Food manufacture confectioneries through using polyols such as maltitol, sorbitol, iso-malt, and lactitol as well as erythritol to replace sucrose from the kitchen. Research Lab regularly works sugar-free in sugar-reduced or We are committed to shifting recipes that employ more natural and organic ingredients and at the same time eliminating artificial additives, colours, flavours and high fructose corn syrup. Recipe & Menu Development | New Product development | Process Development | Consulting Services | Nutrition Testing

10. JELLY AND GUM PRODUCTS: Gelatin is conventionally used for the production of jelly and gum products, but it can also be used in mixture with gelling agents and other stabilizers. The Food Research Lab offers various modified starches for use in gum & jelly products that show excellent texturing, gelling, properties in fruit jellies, wine gums, and extruded confectionery and thus achieve the desired texture, colour, and flavour. and stabilizing Contd... Recipe & Menu Development | New Product development | Process Development | Consulting Services | Nutrition Testing

11. AERATED CONFECTIONS: The aerated confections are confectioneries that are made with glucose syrup, high sugar component, and whipping, foaming and stabilizing agents as well as flavour. Gelatin is often used by default as stabilizing agents in aerated confectioneries. CHEWY CANDY: Marzipan consisting primarily of honey and almond, sometimes improved with almond oil or extract. Contd... Recipe & Menu Development | New Product development | Process Development | Consulting Services | Nutrition Testing

12. It is often made into sweets and commonly used for chocolate-covered marzipan and small marzipan imitations of vegetables and fruits. It can also be used as rolls into thin sheets and glazed for icing cakes, but primarily in cakes. Recipe & Menu Development | New Product development | Process Development | Consulting Services | Nutrition Testing

13. Copyright © 2020 Foodresearchlab. All rights reserved Work With Us Contact Us Freelancer Consultant Guest Blog Editor hr@workfoster.com UK: +44- 74248 10299 INDIA: +91 9566299022 info@foodresearchlab.com Recipe & Menu Development | New Product development | Process Development | Consulting Services | Nutrition Testing