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.

Fish Mince

Home
Fish Mince

How is Fish Mince used in Hot Cereal Formulation ?

Fish mince is not a common ingredient in hot cereal formulations and may not be suitable for all types of hot cereals due to its distinct taste and aroma. However, here are some potential benefits and considerations of using fish mince in hot cereal formulations:

Benefits:

Increased protein content: Fish mince is a concentrated source of protein, containing around 20-25% protein by weight. Adding fish mince to hot cereal can help increase the protein content of the dish. Protein contributes to satiety and supports muscle growth and repair.
Nutrient-rich: Fish mince is a good source of essential amino acids, vitamins, and minerals, such as omega-3 fatty acids, vitamin D, and selenium. Adding fish mince to hot cereal can help boost the nutrient profile of the dish.
Flavour enhancement: Fish mince has a distinct taste and aroma that can enhance the flavour of hot cereal dishes. It may work well in savoury hot cereals like oats or quinoa.

Considerations:

Allergies: Fish mince is not suitable for people with fish allergies. Therefore, food manufacturers must clearly label products containing fish mince to avoid accidental ingestion by people with allergies.
Sustainability: Fish farming and harvesting can have negative environmental impacts, including overfishing and destroying marine habitats. It’s crucial to consider the sustainability of fish mince before using it in a hot cereal formulation.
Cooking time: Fish mince may require a longer cooking time than other hot cereal ingredients. It’s vital to ensure that the fish is cooked thoroughly before consumption to prevent foodborne illness.

Fish mince can be a valuable ingredient for hot cereal formulations for its high protein content and flavour enhancement properties. However, it’s essential to carefully consider any potential allergies, sustainability concerns, and cooking time before using it in a hot cereal formulation.