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.

Tips for Commercial Formulation of Functional Foods

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29 Jan

Tips for Commercial Formulation of Functional Foods

by Food Research Lab

in Nutraceutical Product

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What is functional food product Formulation?

Functional food formulation is the knowledge and technologies that enable the selection of ingredients and mixing processes to produce a blend with specific target properties, performance, and functionality, along with the methods used for mixing and conditioning ingredients (actives, protective agents, and stabilising agents).

Functional food formulation necessitates intense research and skill. Most food companies come with new functional food products by employing an individual or a team of food product developers who have vast knowledge in food technology. While almost all companies have a research and development team to formulate new food and beverage products, some may opt to get the product developed by food consultancy firms. Food Research Lab is one such group of food product development consultants that has expert functional food formulation scientists who produce a wide range of food products ranging from snacks, convenience foods, health supplements to drinks, candies, ad much more. We are experts in food product development and formulation consulting.

Suggestions To Develop A Functional Food Product

One of our food product developers in Food Research Lab, who has developed numerous functional food products for international companies, says, “Food product development involves combining research along with an intuitive ability to create something new.” We believe that is the key to creating unique and innovative functional food products that customers go crazy for.

Create formulations that are healthy, tasty and visually appealing

One of the prime reasons for Food Research Lab’s success and reputation is our consistent ability to deliver functional food product formulations that are nutritious to the end customer without compromising the sensory attributes.

The end customers are always conscious about what they eat, and hence it Is crucial to formulate the product with the target customer in mind.

Use natural preservatives over artificial ones. Additives such as flavouring substances and food colour must be within the standard food guidelines. Try to substitute unhealthy ingredients such as sugar or salt with healthy alternatives. Nothing can compete with your product formulation with good taste and excellent quality.

Have the cost in mind, but don’t consider it a hindrance to your innovation

The price is a significant consideration in product creation from raw materials to food manufacturing, and it’s critical to create a product that meets specific criteria, particularly pricing. Frequently, the marketing department will identify a price that consumers are willing to pay for a product, which will then define the product’s maximum manufacturing cost. Calculating direct material costs might be difficult if you don’t have a sound system in place to keep track of everything. On the other hand, deploying too many different processes and software might be an issue, especially since these systems are frequently from separate vendors and housed on various platforms.

Make sure your product formulation complies with nutraceutical guidelines

During the development of a product, several departments are engaged. Consequently, communication must be streamlined. R&D will be able to more efficiently determine the requirements if they use templates to build a marketing brief. Furthermore, all necessary information will be completed and shared if all briefs are constructed the same way.

It is also critical for the food formulation consulting firms to be exposed to regulations pertaining to the product during formulation. When formulators build on a recipe, they should ensure product conformity, and they should have access to all applicable rules from the beginning of the product development process. To accomplish so, a single consistent source of information and strong communication between quality, compliance, and R&D is essential.

Conclusion

The ideation is an essential step in formulating functional foods; however, it is complicated, and formulators face numerous challenges when creating a recipe. They must evaluate multiple requirements from many teams, including marketing, quality, and regulatory affairs. It’s also critical to keep ahead of the curve regarding new product demand and growing trends. The continual need for innovation and sustainable food manufacturing also challenges formulators, and the fierce rivalry and complicated regulatory framework add to the difficulties.