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.

Extrusion cooking - Guires Food Research Lab

08 Aug

Extrusion cooking

by Food Research Lab

in What Science Can Do

Comments

It is a form of cooking resulting in some of the most recipes desired by customers like pastas, noodles and other extruded products like extruded breakfast cereals. In the process, materials like starch and proteins plasticized into a soft, fluid dough is forced to convey through a specifically-shaped die under sheer stress, high temperature and pressure. It involves an equipment viz, extruder that consists of a long barrel through which the dough passes, a single screw or twin screw and controllers that regulate the screw speed and feed rate.

The extruded products are available in different shapes (spiral, ribbon, sheets, strand, tubular), sizes and design based on the perforations in the die and length and diameter of the barrel. In the process of extrusion the dough undergoes a lot of reactions like starch gelatinization, protein denaturation and formation of complexes between the amylose and lipids affecting the dough rheological properties. The efficiency of extrusion cooking depends on variables like temperature, speed of the screw and moisture content of the feed (dough). Extrusion is an inexpensive, sustainable process creating versatile products and is used in snack industry.Extrusion cooking