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.

High Pressure Processing

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High Pressure Processing

DEFINITION

High-pressure processing (HPP) is a ‘non-thermal’ technique of food preservation that uses pressure instead of heat to effect pasteurization. It inactivates harmful microorganisms that cause food spoilage. HPP allows food preservation with negligible effects on taste, texture, appearance or nutritional value since it uses enormous pressure (~ 400-600 MPa) at temperatures below 45oC.
Other names for High-pressure processing are High-hydrostatic pressure processing (HHP), High Pressure Pascalization and Ultra-high-pressure processing (UHP).

APPLICATIONS OF HPP TECHNOLOGY 

Applications of HPP Processing include its use as a “cold pasteurization” method for fruit juices, as a means of sanitizing packaged ready-to-eat meats, and inactivation of spoilage enzymes to enhance the refrigeration shelf-life of avocados and guacamole. HPP food processing can also separate raw shellfish meat from its shell (1).
Fruits and vegetables treated with HPP yields High pressure processing juice which preserves the sensory and nutritional properties of fruits and vegetables

PRINCIPLE

Le Chatelier’s principle states, ‘ If a change in conditions is applied on a system in equilibrium, then the system will try to counteract that change and restore the equilibrium’. The Isostatic principle states that the HPP is volume-independent; therefore, pressure is transmitted instantaneously and uniformly throughout a sample. Pressure gradients do not exist, so the product’s size and geometry are irrelevant. Typically, HPP is carried out at 300–600 Mega Pascals (MPa) at room temperature for 2–30 min (2).

MECHANISM OF INACTIVATION OF MICROORGANISMS 

A significant function of the High-pressure processing of food is the destruction of microorganisms. Microbial cell destruction can be attributed to the following detrimental changes when pressure is applied.
Cell membrane destruction occurs due to the irreversible structural changes of the membrane proteins and other macromolecules. There is also a disruption of homogeneity of the intermediate layer between the cell wall and the cytoplasmic membrane.
Membrane ATPase is inactivated in HPP (3).

EQUIPMENT

Typically, the HPP equipment has the following necessary components

A pressure vessel and its closure,
A pressure generation system,
A temperature control device, and
A material handling system. Most pressure vessels for HPP applications are made from a high tensile steel alloy called ‘monoblocs’ (forged from a single piece of material), able to withstand pressures of 400–600 MPa. For higher pressures, several designs and configurations like “pre-stressed multi-layer or wire-wound vessels” are used (4).