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.

Aspetic Beverage Development - Guires Food Research Lab

08 Aug

Aspetic Beverage Development

by Food Research Lab

in What Science Can Do

Comments

Because of the growing popularity of the health advantages of dairy products, the global population currently consumes at least one dairy product every day. This has enabled the demand for aseptically packaged food and beverage products, which has a longer shelf life as compared to others.Recent trends toward the adoption of healthier and functional daily eating standards are also helping in driving the demand for aseptically packed food and beverages.

Aseptic packing and filling is a method in which both the container and the product are sterilised to extend their shelf life and keep them safe for future use. To prevent contamination by microorganisms, food and beverage manufacturers utilise a specific method that sterilises both the contents and the container separately in a sterile environment. Food and beverage goods packaged aseptically achieve the concept of products that can be utilised without the need for refrigeration.

Fig.1. Aseptic Processing (ScienceDirect.com)

The number of people who have access to packaged food is increasing at a faster rate than the global population. The consumer’s spending power for packaged foods, on the other hand, is increasing. Aseptic packaging is becoming increasingly popular as consumers spend more money on packaged foods. Food and beverage manufacturing companies are also using aseptic packaging to venture into segments such as eggs, sauces, and meal replacement drinks. Aseptic packaging aids in lowering a company’s distribution costs, and technological improvements in the industry are a driving force behind the business’s growth.