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.

Confectionery and Sugar-Based Foods - Guires Food Research Lab

08 Aug

Confectionery and Sugar-Based Foods

by Food Research Lab

in What Science Can Do

Comments

Confectionery is the art of manufacturing sweets. It’s tough to come up with precise definitions. In general, however, confectionery is split into two categories: bakers’ confections and sugar confections, sometimes overlapping. The vocation of confectioner comprises both the pastry chef and the cookery divisions (sugar worker).

Sweet pastries, cakes, and other baked delicacies are included in bakers’ confectionery, often known as flour confections. Baker’s confectionary is a subcategory of a baker’s products that excludes daily bread.

Candies, candied nuts, chocolates, chewing gum, bubble gum, pastillage, and other sugar-based confections are examples of sugar confectionery. Chocolate confections (chocolate-based confections) and sugar-free variants of sugar confections are often classified as independent categories. Candy (in Canada and the United States), sweets (in the United Kingdom, Ireland, and elsewhere), and lollies (in Australia and New Zealand) are typical terms for some of the most popular sugar confectionery variations.

Sweeteners are what distinguishes confections. These are generally sweets. However, sugar-free candies, such as sugar-free peppermints, are available. Table sugar, a disaccharide containing glucose and fructose, is the most common sweetener used in home cooking. When sucrose is hydrolyzed, it produces invert sugar, a sweeter combination that is also a standard commercial product. Finally, various syrups generated by hydrolysis of starch are used to sweeten confections, mainly commercial ones. Corn syrup of all kinds is one of these sweeteners.

Food Research Lab has developed Confectionery and Sugar-Based Food products for clients.

Due to constant demand and innovative pairing to create unique flavours is becoming more expensive as the confectionery’s trends in development, packaging, and textures suit consumers’ needs. To meet the demands, experts at the food research lab, ready to support you with services like formulation, sample development, feasibility, and recipe optimization. While developing a healthy confectioneries product, our food experts keep in mind that ingredients are Generally Recognized as safe (GRAS).