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.

Challenges Faced During New Food Product Development

Thumbnail-Image-Challenges-In-New-Food-Product-Development

26 Mar

Challenges Faced During New Food Product Development

by Food Research Lab

in RTE & RTC

Comments

Overview of New Food Product development

The food and drink industry has a huge market cap and potential, and intense competition. To be a successful food brand, one has to constantly innovate existing products or launch completely new food products at a price that consumers are willing to pay. Developing and launching new food products are a way for companies to stay ahead of their competitors, retain existing consumers, and gather new ones. New food product development is not easy, and it comes with a huge cost and resource requirement. Evidence shows that 60% of the food manufacturing companies are willing to invest more in new product developments, and the numbers are projected to increase in the following years. This is why so many food technologists aspire to become food and beverage consultants.

New Food Product Development Requires Skill

Companies must do all possible to assure success when large quantities of money are at stake. However, creating a new product or reformulating an old one might be difficult. A bad thermal process, an ingredient problem, or microbiological concerns can influence a product’s safety and quality. Ingredients, safety assurance, thermal process validation, law, and packaging are just a few areas where New food product development demands specialised knowledge and skills. Suppose a corporation has to expand its facilities and build a new factory to manufacture a new product. Several other elements must be considered, including the facility’s size, sanitary design, functional layout and work processes, and equipment specifications.

Errors In Food Formlation

The problems of NPD can be technically challenging. A manufacturer had a problem with a fermented product – getting the right product viscosity during the storage-life required:

management of the microbiological fermentation to get the right levels of acidity
addition of the right amounts of the right types of thickening agents
controlling temperatures for the required gelling

Solving the problem required investigation and understanding of the product’s microbiology, ingredient formulation and interaction, and process control to get the desired texture that the product’s quality relied upon. Choosing the right food consultants expertise helps ensure a smooth transition from concept to the product; it can also save money through reduced waste and energy use. This is essential with slender profit margins – the norm for food and beverage manufacturers. And, of course, in all areas of the food and drink industry, unforeseen problems can arise from time to time. Identifying the problem quickly and dealing with it effectively will reduce downtime and save money.

Food Consultants are available

Whether you need consultancy or help to troubleshoot a problem or just a chat about options, give Food Research Lab a call. We are one of the leading food consultants in Chennai. With our cross-disciplinary team at your disposal, you can rest assured that whatever the challenge or problem – we are on hand to visit you and provide on-site technical support

The Food Research Lab New Product Development (NPD) service entails identifying a market opportunity centred on consumer demands, determining the idea’s viability, and supplying suitable food and beverage products.

New Food Product Development is fuelled by:

New Innovation
Customer demand
Loss of existing market
Market pressure

If you are looking for food solutions and consultancy in Food, beverage and nutraceutical products, please get in touch with our food product developers through our website.