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.

Shelf Life Prediction Technology - Guires Food Research Lab

06 Aug

Shelf Life Prediction Technology

by Food Research Lab

in Consumer & Market Research

Comments

1. Spectroscopy

Light is used in spectroscopy to examine the interior state of fruits and vegetables. For food analysis, researchers currently use spectroscopy in a variety of methods. This system measures the shelf life and freshness of fruits and vegetables in real time. You can even combine it with other data to increase accuracy even further.

2. Visualization

Imaging in the visual field as well as imaging outside the visual spectrum can be useful in determining the current status of produce. A smartphone camera evaluates what the human eye sees and is quite excellent at it. However, because much of the ripening process takes place beneath the surface, we can’t see it. Because they can see things that the human eye cannot, spectral cameras can depict more of the ripening and rotting processes.

3. Chemical Evaluation

Ethylene is a gas produced by most fruits during the ripening process. You can predict when fruit will ripen by regularly detecting ethylene levels. However, measuring ethylene in specific foods is tricky because most fruits and vegetables produce it. Artificial ripening also requires ethylene, which limits its use across the supply chain.

Food Research Lab utilizes our critical skills to work for our clients by reformulating products using a standard quantity of ingredients, achieve nutritional requirements, etc. We also help you reduce added sugar, increase protein level, extend shelf life, and improve production consistency for your product.