Why Choose Guires's FRL as Your Food Product Development (FPD) Consultant and Partner?

There are several options in almost every product area in today’s market, and the difficulty is in coming up with unique items that stand out and connect with customers. Guires Food Research Lab (FRL) takes a holistic approach to creating food and beverage products. We define, demographically target, and build effective goods through a sequential process for category selection and comprehension. The client can visit the lab to learn the process. We offer unlimited rounds of revisions to ensure customer satisfaction. The final product prototype, along with the documentation process, including the video (through email), will be shipped to the client, and in case the client is not satisfied with the video, a food technology consultant will visit the place for the product demo at the client’s costs.

What are the different forms that you deliver the Food Product Formulations?

The food industry is witnessing a new form of consumption. Keeping that in mind, we can formulate the products in the form of ready-to-eat, ready-to-drink, ready-to-mix, ready-to-serve, and ready-to-cook food products. We use ingredients that offer an added value to the development and improve its indulgence and sustainability in terms of its functional ingredients, plant-based food dyes, and natural preservatives with a clean label.

What are the sectors Food Research Lab cover?

We cover a wide range of sectors such as soups, sauces and dips, chips, tortillas, dry beverage powder, plant-based products, masalas, puddings, instant mixes and many more.

How is sensory testing been carried out?

Our sensory examination leads to the precise formulation and recipe recommendations. We develop data-driven design models based on sensory research and customer insights. The fact-based design methodology used by Guires reduces risk and gives our clients market confidence while cutting development time in half. With our dedicated sensory lab facility, our team takes satisfaction in creating and optimizing successful products in the marketplace, generating a favourable return on investment, and developing brand advocates.

Sauces, Wet Salads, Dips and Salsas Product Development

Guires Food Research Lab > Our Products > Sauces, Wet Salads, Dips and Salsas Product Development

Home
Our Products
Sauces, Wet Salads, Dips and Salsas Product Development

Sauces, Wet Salads, Dips And Salsas Product Development

Our Services Include

Formulation and Development Services

An in-house team of capable of formulating new concept development from fresh-cut products (e.g. shredded lettuce, sliced tomatoes, salad mixed (raw vegetable salads), peeled baby carrots, broccoli florets, cauliflower florets, cut celery stalks, shredded cabbage, cut melon, sliced pineapple, and sectioned grapefruit) to sauces and dips. These fresh foods have been processed (Act. Section 201(gg) of the FDA Act) according to the shelf life requirement.

”

The dip segment and wet salad industry is experiencing phenomenal growth. However, the concern of this segment is to provide safer all-natural products with extended quality and shelf-life without heat or preservatives. Food Research Laboratory supports you in the product development of sauces, wet salads, dips and salsas.

”

FRL technologists develop a product with the proper acidity (pH), and an environment free of growth inhibitors and the proper atmosphere. We use varied technology depending on the client requirement from retorted to the use of high-pressure processing technology (HPP). We also optimize for organoleptic properties because of the positive effect on food components such as hydrocolloids and proteins. The resulted product are the reduction of syneresis, better mouth-feel and an improved viscosity.
Substantiation of therapeutic health claims, and structure/function claims as per the product technology, process and nutritional evaluation
Nutrient 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

Wet Salads	Dips	Sauces
Macaroni salad with vegetables (shelf life of more than 40 days)	Guacamole	Canned Tomato Sauce
Potato and chicken salads	Hummus	Catsup
Many more	Salsa	Chilli Sauce
	Sour Cream Dips	Cocktail Sauce
	Spinach dips	Gravy and Broth
	Artichoke Parmesan	Pasta `Sauces `
	7 layer dip	Mayonnaise (With and without Egg)
	Buffalo Chicken Dip	Vegetable Sandwich Mayonnaise
	Crab Dip	Soya Sauce
	Shrimp Dip	Hot Sauce
	Bean Dip	Barbecue sauce
	Fruit Dip	Garlic Sauce
	Pate	Egg Plant Pepper Sauce
	Pumpkin Dip	Chimichurri Sauce
	Spinach Dip	Adobe Honey Sauce
	Cheese Dip and spreads	Worcester sauce
	Tzatziki