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.

Methods of Food Processing - Guires Food Research Lab

06 Aug

Methods of Food Processing

by Food Research Lab

in What Science Can Do

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Canning

The dish has been cooked at a high temperature. Pasteurization is the term for this process. The food is then packaged and kept in an airtight can.

Under anaerobic circumstances, bacteria, yeasts, and other microorganisms break down carbohydrates, and this means that no oxygen is required for the process to occur (apart from oxygen present in sugar). Fermentation is commonly utilized in creating alcoholic drinks such as wine, beer, and cider, as well as preserving foods like sauerkraut, dry sausages, and yoghurt, as well as raising dough in the baking process.

Freezing

To minimize the activity of dangerous bacteria, food temperatures are decreased to below 0°C. The method can be used to preserve a wide range of items, including fruits, vegetables, meat, fish, and ready-to-eat dishes.

A protective gas mix, often comprising oxygen, carbon dioxide, and nitrogen – gases found in humans’ air – replaces the air within a package. They aid in preserving fresh foods such as fruits, vegetables, meat and meat products, and seafood.

Pasteurization

To kill microbes, food is heated and then immediately chilled. Raw milk, for example, could contain hazardous bacteria that cause food poisoning.

Smoking

It treats food with heat and chemicals to help preserve it by exposing it to smoke from burning materials like wood. Meat, sausages, fish, and cheese are all smoked foods.

Additives

The freshness, safety, flavour, appearance, and texture of processed meals are all enhanced by using food additives. Food additives are used for specific goals, such as ensuring food safety or maintaining food quality during a product’s shelf life.