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.

The Food Research Lab mimics commercial food and beverage giants and formulates food, snacks, flavoured beverages, chews, gummies, etc. “You name it, we make it.”

CLIENT

All Purpose Cream

OUR ROLE

We redefined fast-casual loyalty

Today’s Task

What We did Today?

All Purpose Cream

Event: I decided to formulate all-purpose cream today.

How I felt it (initially before implementing the task): I find the prospect of new product development exciting.

Actual Task:Product formulation

What did I learn?

All purpose cream is a blend of milk fat, emulsifiers, and stabilisers. Cream is used worldwide, for it provides a rich taste to food products and is used widely in desserts, cakes, beverages, savory dishes, pasta, salads, soups and stews, dips, and sauces. Since there is a massive market for all purpose cream, there has been various innovation and experiments in product development and processing. There are three things to consider at the time of formulation of cream, i.e., Standardisation of fat, homogenisation and pasteurisation. One of the most challenging parts of developing all purpose cream is mixing the ingredients to obtain the viscosity of cream and optimizing it so that it is stable for a longer time without losing its flavour and taste. The formulation process began once milk fat, lecithin and stabilisers were collected, and the product was formulated according to their color, taste, flavor, and texture. The product was then stored at ambient temperature for shelf life analysis.

Solution

What I did Today

Image 1

Image 2

Image 3

Outcome :

The Food Research Lab formulated an all purpose cream that can be used to prepare sweet and savoury dishes.

VideoLink: https://youtu.be/bnjT0DS1yg8

What went well?

The product turned out well since it was formulated after conducting multiple trials. However, we would like to do further trials to learn more about improving the stability of the product.

What Could I have done better?

A better formulation could have been carried out, with an improvement in the shelf life of the product.

Testimonials

We hired Food Research Lab to help us create a menu for our new Whole Foods cafe. The goal was to highlight the nutritional benefits of whole foods and highlight fresh seasonal produce in a creative meal that would appeal to both health-conscious and sceptics alike. Read More

Wang,China

For recipe development, we collaborated with the R&D team. The team has a remarkable ability to mix originality with practicality, resulting in delectable meals that are simple to obtain. The Food Research Lab staff has a thorough awareness of readers' needs and genuine empathy. Read More

Isabella, America

I was looking to redesign my menus and focus on some lighter and healthier options and got introduced to Food Research Labteam. Read More

Olivia, America

As a start-up, finding the right people can make or break a business. Food Research Labexceeds our expectations in terms of what they brought to the team and their expertise in food safety and quality made a critical part to the successful launch of our product. Read More

Nathaniel, UK

I am happy to share my thoughts on collaborating with Food Research Lab. We have been really pleased with the level of dedication and expertise demonstrated during the project's initial phase, specifically in the area of scientific ingredient research. The insights and recommendations provided were invaluable in shaping our product. Read More

Shirsha Paul

Food Research Labi’s track record in delivering on product development challenges speaks for itself. The expert team was responsible for the implementation of many new innovations in the Nutritious recipe category. Food Research Labhas always nurtured a passion for improving the nutritional status of food products. Read More