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

Instant Tomato Chutney Powder

Tomato Chutney

OUR ROLE

We redefined fast-casual loyalty

Today’s Task

What We did Today?

Instant Tomato Chutney Powder

Event: Today, I had a planned to work on instant tomato chutney powder

How I felt it (initially before executing the actual task): I always love to handle any project that comes with product formulation with innovation

Actual Task: Product formulation

What did I learn?

Tomato chutney contains ingredients like tomato, garlic, curry leaves, salt, cold–pressed mustard oil, green chillies, mustard seeds, cumin seeds, and whole red chilli. The challenging part with chutney powder was the retention of aroma and a sauce–like consistency. According to studies conducted by Lelise Tilahun Dufera et al., tomatoes were pretreated with different agents and dried at 50oC. It was concluded that better results were obtained by treating the tomatoes with 0.5% ascorbic acid. Based on that, today’s trial was planned with an alternative drying method of using a hot air oven with pre-treatment of tomato with 0.5% ascorbic acid at 50oC. The experimental result showed that dried tomato slices pretreated with 0.5% ascorbic acid gave the best retention of the natural colour and aroma of tomato and had excellent textural properties.

Solution

What I did Today

Trial 1

Trial 2

Trial 3

Outcome :

An instant tomato chutney powder, which can be readily mixed and consumed was formulated at the Food Research Lab.

VideoLink:https://www.youtube.com/shorts/1Oca0UfFCEY?feature=share

What went well?

The dried tomatoes had an excellent sensorial score due to pre-treatment for their natural flavour retention.

What Could I have done better?

Further improvements could be made to enhance the colour of the chutney powder.

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