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.

Blanching Of Fruits and Vegetables

06 Aug

Blanching Of Fruits and Vegetables

by Food Research Lab

in What Science Can Do

Comments

Blanching is a cooking procedure in which a food item, generally a vegetable or fruit, is scalded in boiling water, withdrawn after a brief, timed interval, and then plunged into frozen water or positioned underneath cold running water to stop the cooking process (also known as shocking or refreshing).

Blanching is done in a water bath or a steam chamber at 100 °C (212 °F) for two to five minutes. Because steam blanchers utilize so little water, great caution must be exercised to ensure that the product is evenly exposed to the steam. Leafy vegetables are tough to steam blanch because they tend to cluster together. Peroxidase is the residual activity of an enzyme, and it is commonly used to assess the efficiency of the blanching process.

Blanching is a heat treatment applied to vegetable tissues before freezing, drying, or canning. Blanching is used before canning for various reasons, including cleaning the product, lowering the microbial load, releasing any trapped gases, and wilting the tissues of leafy vegetables so they may be readily placed into the containers. Blanching also inactivates enzymes that cause food to deteriorate while stored in the freezer.