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.

Trends that Will Spur Beverage Innovation

06 Aug

Trends that Will Spur Beverage Innovation

by Food Research Lab

in Consumer & Market Research

Comments

Sugar Substitute

The urge to eliminate sugar is motivated by a health and wellness movement that is backed by nutritional recommendations and increasingly regulated by legislation.

Creating with Cannabis

The cannabis market’s interest and prospects continue to expand. Cannabis sales are increasing all around the world, including in nations where legalisation has not yet occurred.

Following market changes and studying environments where cannabis is legal, such as Canada, is a solid first step. Innovative beverage companies may capitalise on a big potential by strategizing a savvy entry into this expanding market. The goal will be to continuously innovate while evaluating and reducing the associated risks and challenges.

Sustainability

Beverage firms may differentiate themselves and gain market share by incorporating sustainability into their products and supply chains. Whether it’s experimenting with innovative packaging options or selecting production partners who are committed to addressing environmental challenges, establishing an eco-conscious brand identity can pay dividends for beverages.

Less alcohol

There is a lot of space for expansion and inventiveness as no and low alcohol drinks compete with traditional beer, wine, and spirits. Smart product positioning and appealing to new audiences will be critical to elevating the industry and developing momentum for new goods that arise within it.

More low-alcohol and zero-proof drinks are predicted to hit the market , while customers are also drawn to ‘functional plus’ drinks, vibrant colours, exotic flavours, and distinctive textures in their beverages. To satisfy the demands, food research lab professionals are available to assist you with services such as feasibility, formulation, sample development, and recipe optimization. Our food specialists keep elements that are generally recognised as safe in mind while producing a health beverage.