Food Research Lab R&D, food innovation company, is the unit of Guires. With years of experience in research especially in medical device and pharmaceutical regulations, food product development, scientific publications and clinical trials, the company has now ventured into food research and formed a separate unit, under the brand name of ‘Food Research Lab’ that will drive food forward. Food Research Lab brings together the latest in food processing equipment, expert food scientists, chefs, nutritionists and partners from across the globe to help food companies and entrepreneurs get their products to market quickly and effectively.
Food Research Lab makes your dream concept into a commercial product as we have strong knowledge of ingredients, processing techniques, and we can bring them all together to help you make the right decisions.
We specialise in food science, sensory science, nutrition, regulation and market insight and will work with you across the product development lifecycle.
Our consulting offerings span sensory, consumer insight, regulatory, food safety, food manufacturing process, product formulation and reformulation and market insight. Our cross-disciplinary approach allows our responses to be fully informed.
We have clients across the food & beverage sector representing food manufacturers, ingredients companies, retailers, distributers, regulators and food service companies. Our clients value us for our independent, practical advice and our innovative spirit.
“Food Research Labi’s track record in delivering on product development challenges speaks for itself. The expert team was responsible for the implementation of many new innovations in the Nutritious recipe category. Food Research Labhas always nurtured a passion for improving the nutritional status of food products. This passion evolved into taking a leadership position in product development direction/policies for the business. Their teams extensive experience in product development coupled with his breadth & depth of technical knowledge, has always enabled him to resolve product & process issues with robust solutions. Food Research Labcan always be relied on to deliver to an agreed design brief. Their honest and upfront manner ensures that there are no misgivings as to what can and can't be achieved."
“I would like to take this opportunity to recommend an outstanding business partner. Food Research Labjoined the project at a very busy and critical time and their functional expertise and attention to detail were tremendously valuable on the project. Food Research Labwas able to quickly understand the objectives and priorities and make positive contributions to the needs of our company. The quality of their work was recognized and appreciated by all of the team members and co-manufacturers. If you are looking for a consultant that will help you implement positive changes within your organization, I believe Food Research Labis the company who can make a difference.”
“As a start-up, finding the right people can make or break a business. Food Research Labexceeds our expectations in terms of what they brought to the team and their expertise in food safety and quality made a critical part to the successful launch of our product. Food Research Labhas been one of the most thorough and results-oriented people we’ve found. They had great ability to translate a large company experience to the fast-paced and resource-constrained world of a small company, which is not easy to find. As we look to future projects, we will definitely be reaching out to Food Research Labfor our quality and safety assurance on our production lines. I would definitely give Food Research Labmy highest recommendation. ”
" I was looking to redesign my menus and focus on some lighter and healthier options and got introduced to Food Research Labteam. They worked with us closely to develop dishes to suit our customers’ demands as well as introducing a smoothie and fresh pressed juice selection. The items we put on our menus were very well received and some were so popular they were hard to take off the menu. I found the team to be very knowledgeable, easy to work with and added great value to my business."
"We partnered with R&D team for recipe development. The team has an incredible ability to balance creativity with common sense, creating recipes that taste amazing and are easily sourced. She skilfully incorporates a range of flavours and spices to introduce readers to new tastes – a vital ingredient in maintaining any healthy eating plan. The end result was better than we could ever have imagined! The Food Research Labteam has a holistic understanding and genuine empathy for what readers need and creates recipes that tick all the boxes: maximum taste, reasonable cost and minimal prep time. Their professionalism and worth ethic is also second-to-none. I hope we get the chance to work together in future!"
We engaged Food Research Labto help us design a menu for our new cafe venture, a wholefoods eatery. The brief was to showcase the nutritional benefits of wholefoods and to hero seasonal fresh produce in an innovative menu that would appeal to everyone, both the health conscious and the skeptics. R&D team nailed it. Customer feedback has been phenomenal. The dishes are both delicious and wholesome but not in a pushy kind of way! Thank you for helping us spread the message around the benefits of eating food that's good for you but that also tastes good. Your knowledge and ongoing support have been invaluable. It was an absolute pleasure working with you and we look forward to continuing to work with you in future!
Food Research Lab R&D Food Lab, a division of Guires, offers multiple areas of expertise for new food product development and recipe & menu development and standardization for food industries / manufacturing and restaurants. Our areas of expertise include new and existing product development, reverse engineering in the areas of listed, recipe and menu development and standardization for restaurants, Nutritional Label assessment and checks, nutrition testing, cooking instructions. As part of the new product development, we provide Shelf life assessment, Physical Testing, and Product Evaluation (which includes Product Performance and Sensory Evaluation).
Absolutely. We’ll send you the product for your review at a frequent agreed interval. Based on your feedback, we will make modifications and send you again for your review.
Shelf longevity and packaging are critical issues. Shelf life is the determination of how long a product will hold its quality as perceived by customers. The shelf life of a product is essential when considering distribution channels before reaching the consumer. However, we will conduct a basic shelf life of 90 days under refrigerated conditions and without refrigeration.
Sensory evaluation could be carried out at different levels such as marketing, production and quality control. We will be carrying out sensory analysis according to the procedures by the relevant standards. The sensory evaluation will be carried out with different recipes, to ascertain whether any further product modifications are necessary.
We need the best supplier and ingredients in order to formulate the product. Those ingredients will be initially procured from the local market and compare with the ingredients available in the client’s place where manufacturing is planned. If there is any deviation, we run the formulation in both varieties & varying ingredients, processing parameters to find the best combination to create the desired product. Besides, ingredients will be checked for quality and costs effectiveness and based on that we will identify and decide one supplier. We will create tight product specifications, and the client can use this for identifying suppliers for large scale production. The product specifications should meet the international standards specific to them.
We will check the availability of ingredients (e.g., available for purchase year-round or seasonally) process and techniques to mimic the competitor product. This needs secondary research, and while reviewing the techniques to obtain the shape and consistency of the product, we might need to choose the best method based on the production costs, resources and time involved for final manufacturing. We also need to finalize the necessary equipment, facilities, and processes needed to manufacture a product (i.e., technologically feasibility). We will also share the final food preparation costs considering raw ingredients, fuel, electricity, utilities without packaging on post-completion of the project. In addition, the final product will be further tested with different local recipes to ascertain whether any further product modifications are necessary.
Samples should be sent to our address at:
Food Research Lab R&D Food Lab
A Unit of Guires Solutions
No:10, Kutty Street, Nungambakkam
Chennai – 600 034
Samples can be submitted in person or through a mail or shipping carrier. Make sure to fill out the appropriate submittal form with clear and descriptive information for the sample description, sample ID, and estimates if available. Please include any special handling instructions for preparing, draining, or compositing samples, and any specific information you would like us to know about your samples. We recommend that you submit samples that are representative of your lot. If your samples are perishable, we recommend sending them overnight with dry ice or ice packs. Food Research Lab R&D Lab is not responsible for any samples submitted that are compromised during the shipment.
Reply: We can do ‘n’ number of recipes as per your requirement. However, our concentration would be formulating a new product rather than coming up with recipes based on the product. We will work maximum 5-6 recipes and choice purely depend on the client’s interest and target consumers.
The proximate composition is also called nutrient and non-nutrient components present in the product. It includes Moisture, protein, fat, fibre, ash and carbohydrate content
Food safety is concern (microorganisms’ growth and prevention), and therefore we will be carrying out basic challenge study (pH, colour, aroma) when producing processing parameters to ascertain whether these would promote the growth of microbiological organisms considering the remit of not having the option to add any artificial preservatives which would decide if any other products would have to cease to be developed