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.

How to Develop Recipes - Guires Food Research Lab

06 Aug

How to Develop Recipes

by Food Research Lab

in What Science Can Do

Comments

When it comes to creating a dish, there are two distinct processes at work: inspiration and execution.

The process of coming up with a first idea for a dish is known as ideation. This is when the chef is working with a pretty blank slate (albeit it’s usually in the context of creating a specific type of meal, such as an appetiser or a meat course), and they’re brainstorming ideas for what they want to achieve. This can take a variety of shapes, and chefs have described how their ideas first came to them in a variety of ways.

Chefs understand this because of their education and experience, and they don’t strive to create flavour combinations from scratch. Instead, people use combinations that they “know” or “love” to function effectively. They may substitute a single component from that pairing for something comparable on occasion, but they aren’t attempting to create completely new, never-before-seen flavour combinations in general.

It’s time to put the plan into action once the basic concept has taken shape. This is usually a very iterative process, involving cooking the dish, tasting it, and soliciting comments. That input could come from them (by considering what they’d do or do differently), but it’s more likely to come from others. This might happen when individual components of the dish are cooked separately, or when the entire dish is cooked together. Chefs appear to taste individual parts as they go until they’re satisfied; then they put everything together, taste the combination, and then test it on others, but this varies based on their style and comfort level with what they’re creating.