FoodResearchLab

13/01/2026

How Are Texture Trends Shaping Bakery Innovation in APAC?

At Food Research Lab, we explore emerging texture trends across the APAC bakery market — from soft, airy crumbs to chewy, layered, and indulgent mouthfeel experiences. Backed by consumer insight and food science, our research highlights how texture drives preference, innovation, and product differentiation.

🔗 https://www.foodresearchlab.com/recent-technology/texture-trends-in-apac-bakery/

12/01/2026

What Do FSSAI Guidelines Say About Food Colours & Flavours?

Food Research Lab breaks down FSSAI guidelines governing food colours and flavouring agents in India. From approved natural and synthetic additives to classification and labelling requirements, our regulatory insights help manufacturers ensure compliance, safety, and transparency.

🔗 https://www.foodresearchlab.com/insights/regulation-updates/fssai-guidelines-food-colours-flavours/

11/01/2026

10/01/2026

At Food Research Lab, we reverse engineer iconic beverages like Fanta to understand flavor systems, sweetness balance, color, and carbonation. Our science-led insights help brands reformulate, innovate, or create competitive alternatives with confidence.

🔗 https://www.foodresearchlab.com/what-we-do/reverse-engineering/

09/01/2026

Food Color Product Development | Science-Led Innovation

At Food Research Lab, we specialize in food color product development—helping brands create stable, vibrant, and regulatory-compliant color solutions. From natural and clean-label colors to application-specific systems, our science-driven R&D ensures performance, safety, and market readiness.

🔗 https://www.foodresearchlab.com

08/01/2026

What Drives Indulgence Consumer Preferences in Asia?

At Food Research Lab, we explore how indulgence food choices across Asia are shaped by taste, texture, consumption occasions, and deep-rooted cultural nuances.

Explore our full research on indulgence preferences in Asian markets:
🔗 https://www.foodresearchlab.com/consumer-market-research/indulgence-consumer-preferences-asia/

07/01/2026

Are Functional Instant Noodles the Next Big Trend in APAC?

At Food Research Lab, we uncover evolving consumer preferences across the Asia-Pacific (APAC) region around functional instant noodles—from nutrition fortification and clean-label formulations to convenience-driven innovation. Our consumer market research reveals how health, taste, and cultural factors are shaping the future of this everyday staple.

Explore our full APAC functional instant noodles research:
🔗 https://www.foodresearchlab.com/consumer-market-research/apac-functional-instant-noodles/

06/01/2026

Can Carrot RG-I Support Canine Gut Health?

At Food Research Lab, we investigate the latest regulation updates and scientific insights on Carrot RG-I—a prebiotic fiber showing promising benefits for canine gut health. Our research highlights its potential role in supporting digestive wellness, microbiome balance, and overall pet nutrition, backed by evidence-based intelligence.

Explore the regulatory and science-driven perspective:
🔗 https://www.foodresearchlab.com/insights/regulation-updates/carrot-rg-i-prebiotic-canine-gut-health/

05/01/2026

Can Astaxanthin Boost Visual Function?

At Food Research Lab, we explore how the powerful antioxidant astaxanthin may support improved visual function and eye health. Backed by scientific research and ingredient intelligence, our insights examine how this keto-carotenoid could help protect retinal cells, enhance visual performance, and promote long-term ocular wellness.

🔗 Discover the science behind astaxanthin’s potential benefits:
https://www.foodresearchlab.com/ingredient-intelligence/astaxanthin-improved-visual-function/

04/01/2026

WHO’s New Guidance on Non-Sugar Sweeteners and Weight Loss

At Food Research Lab, we unpack the 2025 World Health Organization (WHO) guidance on non-sugar sweeteners (NSS) and their role in weight management and health.

🔗 Explore the full regulatory insight:
https://www.foodresearchlab.com/insights/regulation-updates/who-guidance-non-sugar-sweeteners-weight-loss-2025/

03/01/2026

Is Asia Ready for High-Protein, Spreadable Cheese Formats?

At Food Research Lab, we decode evolving consumer preferences across Asia to uncover opportunities in high-protein, spreadable cheese formats. From texture and taste expectations to nutrition positioning and clean-label demands, our insights help brands innovate with confidence in a fast-growing dairy landscape.

🔗 Explore insights:
https://www.foodresearchlab.com/consumer-market-research/asia-cheese-high-protein-spreadable-formats/

02/01/2026

At Food Research Lab, we explore how nutrient-rich millets can be transformed into innovative extruder snacks that balance taste, texture, and nutrition. Backed by science and driven by innovation, our research focuses on clean-label, sustainable snack solutions for modern lifestyles.

Explore how we partner with government bodies and NGOs to advance smarter snacking through science:
🔗 https://www.foodresearchlab.com