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.

History of Food Regulations in India - Guires Food Research Lab

13 Apr

History of Food Regulations in India

by Food Research Lab

in Regulation Updates

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History of Food Regulations in India

The history of food regulations in India can be traced back to the mid-20th century. The Prevention of Food Adulteration Act (PFA) was enacted in 1954 to regulate food safety and prevent adulteration and was amended in 1964, 1976, and 1986 to strengthen its provisions.

In 2006, the Food Safety and Standards Act (FSSA) was introduced, which consolidated and replaced several food-related laws and regulations. The FSSA established the Food Safety and Standards Authority of India (FSSAI) as the apex regulatory body responsible for ensuring food safety and regulating food product sales, distribution, storage, manufacture, distribution, and import.

The FSSAI lays down regulations for the accreditation of certification bodies that certify food safety management for food businesses.
FSSAI is the main body that is concerned with the regulation to establish the standards related to food production.

It collects data about the incidence and prevalence of biological risk and food contamination.
It is involved in creating an information network so that consumers can access rapid and reliable information concerning food safety.

Since its introduction, the FSSA has been amended several times to keep up with changing food safety concerns and regulatory needs. The latest amendment was made in 2021 to expand the scope of the FSSA and improve food safety and quality standards. Today, the FSSAI plays a crucial role in ensuring that the food consumed by Indians is safe and of good quality [1].