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Explore how The National Food Lab, Eurofins’ Product Development Center of Excellence, helped a start-up successfully launch a new Greek yogurt product line—blending innovation with tradition to meet evolving consumer demands.

Discover how The National Food Lab, Eurofins Product Development Center of Excellence, helped an entrepreneur turn an idea into a successful wellness brand, developing and commercializing functional herbal teas in just 10 months.

Discover how we helped a client reformulate their restaurant-crafted simmer sauces for retail success—reducing sodium from 2,000 mg to 200 mg per serving while preserving the bold, authentic flavors that made them a customer favorite.

Discover how to reduce sodium without sacrificing taste or functionality in food and beverage products. This white paper explores formulation strategies, technical insights, and best practices for achieving sodium reduction while maintaining consumer appeal.

Sugar reduction is a growing priority in product development as consumers seek to address concerns related to sugar consumption. Removing sugar from a formulation presents several challenges beyond just replacing its sweetness. This article walks through considerations that must be made for a successful sugar reduction strategy.

Pilot-scale and small-batch production play a critical role in food, beverage, and dietary supplement development. These early stage runs allow companies to fine-tune formulations, troubleshoot production challenges, and test market viability before full-scale commercialization. However, without proper planning, pilot production can lead to costly setbacks. This paper outlines key considerations—including food safety, quality control, production troubleshooting, and packaging—to ensure your pilot runs set the stage for a successful market launch.