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.

Electrolyte Drink Composition & Labeling in Australia

10 Oct

Food Standards Variation on Electrolyte Drink Composition and Labeling in Australia

by Food Research Lab

in Regulation Updates

Comments

Introduction:

The Food Standards Australia New Zealand federal register of legislation issued the Food Standards (Proposal P1030 – Composition and Labelling of Electrolyte Drinks) Variation on August 12th, 2022. The Schedule modifies Standards in the Australia New Zealand Food Standards Code. The goal of this Proposal is to evaluate the compositional and labelling requirements for electrolyte drinks.

FSANZ has spoken with key stakeholders on a fresh approach to this work and is currently reconsidering the definition and purpose of electrolyte drinks as well as conducting a scientific review of the data on their composition and efficacy.

Key takeaway: The following essential points are outlined in the scientific document:

The definition of ‘electrolyte drink’ is substituted in standard 1.1.2.
Division 4 of Electrolyte drinks and electrolyte drink bases includes sections on composition, labelling and labelling regulations, and the limitation on suggested dietary intake information.
Unless the meal has an average osmolality of 200-340 mOsmol/kg, health claims regarding electrolyte drinks must be made; claims concerning the tonicity of electrolyte drinks must meet an average osmolality of 250-340 mOsmol/kg.

The rule takes effect on the date it is published in the official gazette.