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.

Formulation of Beverage using Sugar Alternatives|Guires FRL

06 May

Formulation of Beverage with Sugar Alternatives

by Food Research Lab

in Ingredients Development, New product development

Comments

Introduction

The burden of chronic diseases and conditions like type-2 diabetes, cardiovascular diseases, and obesity is increasing, and nearly 30% of the world’s population are overweight or obese. According to the World Health Organisation (WHO), tooth decay and excess weight gain are the health outcomes of sugar consumption. About 25% of the total caloric intake (2,000 Kcal) comes from sugar, which is way higher than the recommended level of WHO, which is 10%. Sugar-sweetened beverages are the highest contributors of sugar; about 80% of youth and 63% of adults consume sugar-sweetened beverages, according to a study by Wang and Bleich et al. [1].

Additionally, many national and international health organisations emphasise reducing the total dietary sugar intake to prevent and manage chronic health conditions. Therefore, the food and beverage industries seek alternative ingredients or sugar replacers that can produce sweetness and functionality as sugar [2].

Formulating a beverage using sugar replacers

Formulating a beverage product using sugar replacers requires several steps to achieve the desired taste and texture. Here are some general guidelines to consider:

Choose the right sugar replacers: Various sugar replacers are available in the market, each with different properties and sweetness levels. Therefore, it is essential to select the appropriate replacers based on the desired taste, texture, and application of the product. Common sugar replacers include stevia, erythritol, xylitol, allulose, and monk fruit extract.
Determine the sweetness level: Sugar replacers with no/low calories have different sweetness levels than table sugar. Hence, determining the appropriate amount of replacers needed to replace the sugar in the recipe to achieve the desired sweetness level is vital [3].
Consider the texture: Sugar plays a significant role in the texture and mouthfeel of the product. Replacing sugar with sugar replacers may impact the texture and result in a different mouthfeel. Therefore, it is crucial to consider the type of sugar replacer used and its impact on the texture. For example, a class of sugar replacers called fibre-based sweeteners bring texture while reducing the caloric content of the drink. Soluble fibres like inulin and its derivatives like pectin and resistant dextrin are used for this purpose [2].
Conduct taste tests: A study by Lima et al. demonstrated that the sensory perception of a beverage is preferred over the nutritional profile. Therefore, after formulating the product, it is essential to conduct sensory tests to ensure it meets the desired taste and texture. This will also help identify any necessary adjustments in the recipe and reduce any challenges that occur during sensory evaluation.
Label the product correctly: When using sugar replacers in beverage formulation, it is important to correctly label the product to inform consumers about the use of sugar replacers and their potential health benefits [4].

Conclusion

The food and beverage industries must understand consumer preferences while innovating a new product/reformulating an existing product. For instance, formulating a beverage product using sugar replacers requires carefully considering the type and amount of replacers used, their impact on texture and taste, and conducting taste tests to ensure the product meets the desired taste and texture.

How the Food Research Lab can Help

The Food Research Lab develops ingredients for its clients. The team of experienced experts in our facility are updated with the latest trends. We help develop high-quality ingredients and ensures they are free of contamination. In addition, we conduct cost analysis so that the ingredients are formulated at an economical price.