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.

Microbiological Testing for Food Products|Guires FRL

06 Aug

Microbiological Testing Methods For Food Products

by Food Research Lab

in Consumer & Market Research

Comments

A specific medium used in microbiological laboratories to culture or grow various types of microorganisms in order to identify and detect them. A culture medium is often made up of various nutrients to promote microbial growth. Cultural procedures have always been the preferred tests for both ready-to-eat foods and fresh vegetables. However, immunoassay and PCR methods are now more often used than cultural methods, owing to recent advancements in newer testing technologies and validation studies demonstrating that culture methods are not appropriate for all food categories.
Immunoassay is a microbiological test that uses an antibody or immunoglobulin to determine the concentration of a macromolecule in a solution. In many circumstances, the identified macromolecule from an immunoassay approach is a protein, and it is commonly referred to as a “analyte.” These analytes in biological liquids, such as urine or serum, are frequently analysed using immunoassay test methods for a variety of applications. ELISA (Enzyme-Linked ImmunoSorbent Assay, also known as a “pregnancy test” or “dipstick” procedure) is one of the most widely used immunoassays.
Dr. Kary Mullis created PCR in 1983, and it is a relatively new and groundbreaking approach. Today, it is a widespread and frequently crucial technology in medical and biological research labs for a wide range of applications. A PCR test can detect DNA or RNA fragments that are believed to be unique to the target bacterium. PCR is a technique that uses the ability of DNA polymerase to make billions of copies of a specific DNA sequence.