SFL Comprehensive Approach:

  1. Concept Development: Companies assist in refining initial ideas and concepts for new food products, conducting market research, and assessing feasibility.
  2. Formulation and Recipe Development: Experts help in creating and optimizing food product formulations, taking into account factors such as taste, texture, nutritional profile, and ingredient functionality.
  3. Sensory Evaluation: Sensory experts conduct evaluations and tests to ensure the product meets consumer expectations in terms of taste, aroma, appearance, and overall sensory experience.
  4. Packaging Design and Development: Professionals assist in designing and developing attractive and functional packaging solutions that align with the brand image and target market.
  5. Regulatory Compliance: Consultants provide guidance on meeting regulatory requirements and ensuring that the new food product complies with local and international food safety standards.
  6. Scale-up and Production Support: Companies help in scaling up production processes, optimizing manufacturing efficiency, and providing support during the production phase.
  7. Quality Assurance and Testing: Services may include conducting quality control tests, shelf-life studies, microbiological testing, and nutritional analysis to ensure product safety, stability, and compliance.
  8. Market Testing and Consumer Research: Companies may conduct focus groups, surveys, and consumer research studies to gather feedback and insights on the product’s acceptance, preferences, and potential improvements.
  9. Marketing and Launch Strategy: Consultants can assist in developing marketing strategies, positioning, branding, and go-to-market plans to successfully launch the new food product.

Expertise Product Categories

1 Dairy and Dairy products
2 Fats and oils, and fat emulsions
3 Edible ices, including sorbet
4 Fruits and vegetables
5 Confectionery
6 Cereals and cereal products
7 Bakery products
8 Meat and meat products
9 Fish and fish products
10 Eggs and egg products
11 Sweeteners, including honey
12 Salts, spices, soups, sauces, salads and protein products
13 Foodstuffs intended for particular nutritional uses
14 Beverages, excluding dairy products
15 Ready-to-eat savouries
16 Prepared Foods/dishes including Composite foods
99 Substances added to food which are ‘not for direct consumption as food’