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.

Food Formulation: Emerging Ingredient Oat protein|Guires FRL

10 Mar

Food Formulation: Emerging Ingredient Oat Protein

by Food Research Lab

in Ingredients Development, New product development

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Introduction

Protein-rich diets are gaining importance since they are considered healthier, with an emphasis on the source of protein. However, with increasing concerns about health, environment and animal welfare, many consumers are interested in plant-based proteins. Many plant-derived proteins have been studied for their nutritional profile and sensory properties. In addition, recent studies and commercial interest have focused on oat as an excellent and economical high-protein source derived from cereals. Oat proteins derived from oats have a relatively higher essential amino acid content, like lysine, than other cereals, creating interest among people to consume them and leading to a market of their own.

Oat proteins Market Trends

It was estimated that the global oat proteins market would grow at a Compound Annual Growth Rate (CAGR) of 1.22% between 2019 and 2022. The factors that led to this estimation are as follows:

As more consumers adopt flexitarian, vegetarian and vegan diets, they increasingly opt for plant-based proteins such as oats.
Oat proteins do not have any off flavor’s, such as soy and pea proteins [1].
Other high-protein plant sources such as soy, peas and nuts are implicated as allergenic substances, and oats are relatively hypoallergenic in nature [2].

Health Benefits of Oat proteins

Studies on the effectiveness of oat proteins and hydrolyzed oat proteins revealed that swimming endurance was enhanced after consumption. Oat proteins also demonstrated an anti-fatigue activity, although the exact mechanism remains unclear. Moreover, consuming about 25g of oat proteins every day enabled muscle recovery post–exercise and decreased the adverse effects on the knee and joint motion, making it an ideal post-exercise supplement.

Substances called oligopeptides are derived from hydrolyzed oat proteins and have biological functions such as antioxidant, anti-inflammatory, antidiabetic and antihypertensive properties.

Applications of Oat proteins

Oats have been conventionally consumed as hot cereal in the form of oatmeal, where hot milk is added to oats. Fruits, dry fruits, chia seeds and honey are added to enhance the taste of oatmeal [1]. Other products made from oats include muesli, bread, cookies, infant food and granola bars. Oat is suitable for infant food owing to its nutritional profile, hypoallergenic nature and taste. Infant food based on high–protein oats can facilitate healthy weight gain in infants sensitive to lactose [2].

With advancements in food technology, oat proteins can be isolated. These protein isolates can be dry or wet-extracted, and peptides with bioactive properties can be released with subsequent hydrolysis. However, the application of oat proteins as an ingredient is limited among food and beverage manufacturers.

A recent study revealed that meat analogues could be formed from oat proteins after pretreatment, followed by extrusion cooking. The resulting product had lower antinutrient content, making it more nutritious, and improved sensory characteristics such as appearance, chewiness and flavor [1].
Oat proteins can act as an alternative ingredient for dairy-free yoghurt; however, the effect on amino acid content due to fermentation was negligible[3].
Since oat proteins are relatively heat stable, they are the preferred food ingredients for those that need structural stability after heat treatment.
Owing to its antioxidant activity, oat proteins could be used to formulate nutraceuticals [2].

Conclusion

Oats have been valued for their nutritional profile, and oat proteins could be a suitable ingredient for preparing food and beverages. However, more research needs to be done on developing oat protein as an ingredient for greater application in the food and nutraceutical industry.

How the Food Research Lab can help

The Food Research Lab specialises in developing ingredients that add value to food, beverages and nutraceuticals. In addition, it guides its client at every stage of product development, from researching markets to formulation to marketing, to ensure that every product developed is successful.