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.

Edible Films and Coating - Guires Food Research Lab

08 Aug

Edible Films and Coating

by Food Research Lab

in What Science Can Do

Comments

Food preservation technologies are currently facing important challenges at extending the shelf-life of perishable food products that help to meet the daily nutrient requirement demand. Furthermore, food preservation has progressed beyond simple preservation; modern procedures are aimed at achieving two additional goals: the appropriateness of the technologies utilised and the creation of ecologically friendly goods with no adverse health effects. They’re also on the lookout for extra nutritional benefits. The employment of edible films and coatings is one of these preservation methods.

Any substance with a thickness of less than 0.3 mm that is formed from a combination of biopolymers and other additives dispersed in aqueous media is considered an edible film or coating. Some authors use the phrases edible film and coating interchangeably, while others believe there is a distinction due to the inclusion processes into the food product.The edible coating is applied immediately to the food, whereas the edible film is prepared first and then applied to the product. Despite this, rigid matrices with similar properties are created in both circumstances.

Fig.1. Edible Films and Coatings Functionalization (MDPI.com)

The selection of ingredients is one of the most crucial aspects of making edible films. Polysaccharide-based edible coatings and films, a type of natural macromolecule with a high bioactivity, are often generated from agricultural feedstock or crustacean shell waste. Because of their great selective permeability to oxygen and carbon dioxide, polysaccharides have mostly been employed for food wrapping. These low-cost films are mostly prepared with cellulose and its derivatives such as ethers and esters, starch, pectins, and gums which are of applications in food preservation. Fresh fruit products such as tomatoes, cherries, fresh beans, strawberries, mangoes, and bananas have all been coated with cellulose-based edible coatings to prevent quality loss. Chitosan is a polysaccharide that is commonly used to prevent post-harvest deterioration in fresh fruits and vegetables. Chitosan is made up of chitin, which is found right next to cellulose.