Gluten-Free

We develop organic or conventional based on the client's specifications and physiology. We source both plant and animal-based ingredients to formulate food and nutraceutical products.

For instance, we develop products using minor or pseudo-cereals such as. Examples are flours of pseudocereals, such as amaranth, buckwheat, chia, teff and quinoa, but also cereal flours that do not contain gluten, such as sorghum, and rice, corn, teff, and millet. Our expert team also uses starch, gluten-free flours, hydrocolloids, and proteins. Starches of alternative (gluten-free) sources, such as cassava, tapioca, corn, potato, bean, and rice, have been added to gluten-free recipes. We use safe, inexpensive and proven ingredients from natural sources that would benefit gluten-free consumers.

The formulation depends on the requirements and classifies them. For instance, we identify natural raw materials that have required properties or extract chemical constituents (active ingredients) such as nutrients and herbals [(e.g., Polysaccharides can be extracted from different plants such as Silybum marianum L. (milk thistle)], phytochemicals, polyunsaturated fatty acids, or extract probiotics, and prebiotics or nutraceutical enzymes. We also carry out formulation in non-traditional forms by fortification or recombinant nutraceuticals. In addition, we also change the processing method to change the rheological behaviour of the product. For instance, germination of brown rice, fermentation, phosphorylation of rice flour, pre-gelatinization, extrusion, and convention of whey protein to whey protein particles using a cold gelation method

Guires's scientists and formulation experts develop gluten-free products such as corn starch, HPMC, Carob germ flour, acorn meal, green plantain flour, wheat starch, albumin, potato starch, rice flour, DATEM with partial replacement of the rice flour with chestnut flour, whole chia flour, soy and chickpea flour, pea isolate, carob germ flour, guar gum, tapioca starch, buckwheat flour, psyllium fiber, quinoa, teff flour, soy-flour barnyard millet blends, dried rice and buckwheat based sourdough, vinal seed, xanthan gum, amaranth, chickpea and tiger nut flour as all the above with varying dosage have the capacity to modulate the sensory quality and stabilizing properties as well.

We can formulate the products in the form of ready-to-drink, ready-to-serve, ready-to-eat, ready-to-cook, ready-to-drink, ready-to-mix protein powders, meal replacement drinks, sports bars and formulations along with soft or hard gels, capsules, tablets, syrups, gummies, or sachets containing a concentrated source of minerals, vitamins, or botanical extracts.

Guires's scientists and formulation experts develop a highly functional strength gluten-free product that provides the intended results. We adhere to the international guidelines and formulate our product. For instance, Resistant starch may be categorized as a functional dietary fiber, as defined by the American Association of Cereal Chemists and Food and Nutrition Board of the Institute of Medicine of the National Academics. Besides, our in-house research has shown that GF diet tend to lower in many micronutrients due to necessary avoidance of several kinds of foods naturally rich in fiber. Therefore, we fortify or enrich foods Vit. D, Vit. B12 and folate, in addition to some minerals such as iron, zinc, magnesium and calcium

This understanding helps our scientists to formulate the product with a high level of confidence and substantiate their claim with our clients and external regulatory team. Our formulation experts ensure that the end product would meet the required pH, dispersibility, efficacious dosage, shelf life, glycemic index, desired satiety, mouthfeel, flavour, odor and taste. Through years of expertise and knowledge, we bring in the right solutions that fit your requirements.

Any ingredient incorporated into the formulation needs to achieve its intended function in the human body at the same time, must adhere to safety guidelines. At Guires, we substantiate this from many different types of investigation, including secondary research for existing ingredients or, if it's novel, publishing the work in reputable, peer-reviewed journals. Data for this will be derived from chemical comparisons and analysis, activities (e.g., ORAC or oxygen radical absorbance activities), testing in animal models, genomic/gene expression studies, in vitro bioassays and, most compelling of all, human clinical testing. Through years of expertise and knowledge, we bring in the right solutions that fit your requirements.

We follow quality measures to ensure the products are safe from both the supplier and the buyer's perspectives. We carry out Marker Chemistry (e.g., HPLC, GC etc.), Microbiology tests (e.g., Pseudomonas, Salmonella, Escherichia Coli), heavy metal analysis (e.g., lead, arsenic, cadmium kept below the regulatory limits), Contamination (e.g., metal flakes from machinery), physical characteristics (e.g., powders for tablets must have low moisture content) and stability (e.g., the time for a product from initial production). We use compendium methods (USP and European Pharmacopeia) for an extensive validation process.

We follow a specific set of regulations that a product must adhere to. This includes manufacturing flow chart, solvents, quantitative ingredient lists, physical characteristics, GMO status, certifications, radiations, pesticide/chemical/ residue, contaminants, microbiology, allergens, animal derivation, and safety (Standard Material Safety Data Sheet – toxicity or clinical testing). We assist ensure to clear the ingredient supplier completes clearance through the target country’s regulatory agency prior to its inclusion in formulas. Through our years of experience, our team can speed up the acceptance and inclusion of new material. Our product development team complies with the Food, Drug and Cosmetics Act (FDA 2009), DSHEA and the Fair Packaging and Labeling Act (Federal Trade Commission 2011), safety and quality food and food supplements guidelines delineated by WHO and the United Nations Food and Agricultural Organization (FAO). We also follow specific Gluten Free regulation (e.g., EU No 1169/2011, 828/2014, with additional statements “suitable for people intolerant to gluten” or “suitable for coeliacs”). Our team ensures to use only acceptable ingredients that are found in the International Nomenclature. We also adhere to the local country’s guidelines as per the client’s request, such as for the Japanese Ministry of Health, Labor and Welfare (MHLW), The Chinese Health Care Association (CHCA), China’s State Food and Drug Administration (SFDA) and FSSAI.