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.

Mention Few Bioactive Compounds

08 Aug

Mention Few Bioactive Compounds

by Food Research Lab

in What Science Can Do

Comments

The definition of “bioactive compound” knows dynamism, because the scientific research on the bioactivity potential is booming nowadays. Even if vague definitions and repeated use of the operative word “bioactive” almost integrated the term into a category of magic words, attempts to find a consensus and some common elements of the concept associated with the term “bioactive” did not stop, despite the fact that attempts to find a consensus and some common elements of the concept associated with the term “bioactive” did not stop. Glycosylated, esterified, thiolyated, or hydroxylated bioactive dietary components are commonly found in a variety of forms. Multiple metabolic activities of bioactive dietary components allow for positive effects in a variety of disorders and target tissues. Bioactive dietary components are assumed to be mostly contained in plant foods such as whole grains, fruits, and vegetables. Probiotics, conjugated linolenic acid, long-chain omega-3 polyunsaturated fatty acids, and bioactive peptides, on the other hand, are mostly present in animal products including milk, fermented milk products, and cold-water fish.

Source: ResearchGate.com

There are myriad bioactive food components in plant-based foods. Polyphenols, phytosterols, carotenoids, tocopherols, tocotrienols, organosulfur compounds such as isothiocyanates and diallyl-(di, tri)sulfide compounds, soluble and insoluble fibre, and fruto-ogliosaccharide are just a few examples. It’s more usual to find mixes of these substances in plant foods than it is to find a single class of bioactive food component.