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.

How To Formulate New Food Products?

05 Nov

Stages in Formulation of New Food Product

by Food Research Lab

in Bakery & Confectionery

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Introduction

Do you know how the day to day processed food items that you consume are developed initially? Or from where the idea for the product came from? All of these are the outcomes of food formulation.
This is a multi-step procedure that takes a culinary concept from inception to the supermarket shelf. While it is easy in principle, it takes a great deal of creativity, technique, and trial and error. Practically, there are many major problems in food formulation
Whether you name it food formulation, product formulation, or food product design, the process is the same.
Control in the formulation: Controls are in place to guarantee that ingredients/food additives are precisely measured and blended adequately for homogeneity according to formulations and recipes. Those that may be crucial to the product’s safety are present at the appropriate concentration.

Below are the fundamentals of new product development.

1. Generation and evaluation of ideas

Ideas for new and innovative food products can come from anywhere. Brainstorming is the key to idea generation.

Following the brainstorming session, employees from any department, such as sales, marketing, production, and the administration, can record their thoughts. Regardless of their use at the moment, all ideas should be listed.

2. Market Research

Market research considers the following aspects:
Analysis of the Target Market
Geographical Examination
Analysis of Prices
Analysis of Competitors
Analysis of the Strengths, Weaknesses, Opportunities
Rules and regulations

Market research defines whether or not a food product will survive in the market. As a result, the manufacturer or firm can decide whether to continue or discontinue the product.

3. Product Specifications

It addresses raw materials, various processing methods of formulated food, quality control, quality assurance, packing and storage conditions, etc.

4. Development of a feasibility study (Financial & technical)

A feasibility study is required to determine the viability of a new product. New product concepts must be both technically and commercially feasible. For instance, the thermal process in beverage formulation necessitates large scale equipment. Hence prior study and planning are crucial.

5. Process Development

A new product may be an innovation or just an up-gradation of an existing product. The process, according to it, is progressing. It includes establishing a new product line, production of food, changing the current layout, experimenting with alternative processing processes, and providing personnel training.

6. Prototype Design and Testing

The concept of large-scale manufacturing is to manage ingredients, processes, and production, storage, and packaging on a larger scale. Food prototypes are of utmost importance to check the product’s success in the market. For example, ayurvedic polyherbal formulation requires sample prototypes to check the herbs’ potency before developing the final product.

7. Launch

Once the product is tested and analysed through several steps, a good plan is required to launch the product into the market. The food formulation company can include information regarding the date of a product’s introduction and the target buyers. In launching the product, it is vital to have the proper positioning in comparison to rivals.

Conclusion

A new food product takes an average of two years to develop. Food scientists, food engineers, and marketing professionals are part of a larger company’s product development team.

Food Research Lab has developed prolific, innovative new food products for our clients globally.

Using scientific discipline, Food Research Lab’s experienced food scientist team, culinary experts, nutritionists and formulation consultants formulate food and beverage products considering physical structure, health benefits where required, stability, shelf life and all sensory attributes.

Reference

Rudolph, M. J. (1995). The food product development process. British Food Journal.
Costa, A. I. A., & Jongen, W. M. F. (2006). New insights into consumer-led food product development. Trends in food science & technology
Rudder, A., Ainsworth, P., & Holgate, D. (2001). New food product development: strategies for success?. British Food Journal.