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.

India publishes revised labelling and display requirements

26 Oct

India publishes amendment regulations for labelling and display.

by Food Research Lab

in Regulation Updates

Comments

Introduction:

The Food Regulatory body of India FSSAI (Food safety and standards authority of india) dispensed the “Food Safety and Standards (Labelling and Display) Second Amendment Regulations, 2022” article on October 14th, 2022, in accordance with section 92 of the 2006 Food Safety Standards Act.

Key takeaway:

The following adjustments are suggested in the notification for your consideration:

Section 2.6 Regulations for Specialty Ingredient and Minimum quantity of Specialty Ingredient as% of Flour must be followed when labelling different varieties of bread; Specialty Ingredients for Multigrain Bread must be at least 10% in the first year of enforcement and must be 20% afterwards;
Bread with added protein must have a minimum of 15% edible protein;
The warning labels remark on the label for Pan Masala must take up 50% of the front side of the package.
The rule will go into force on May 1st, 2023.