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.

Plant Based Food Additives

08 Aug

Plant Based Food Additives

by Food Research Lab

in What Science Can Do

Comments

Plant phytochemicals have long been known to defend plants from viruses, bacteria, fungus, and herbivores, but it was only recently discovered that they are also important in protecting humans from disease. Humans consume a large portion of therapeutic plants, and their use promotes human health and well-being in general. It is generally recognised that a wide variety of herbs, vegetables, fruits, and grains contain a wide range of physiologically active chemicals in addition to nutrients, vitamins, and minerals. These bioactive components, as well as their origins as functional foods, have recently received a lot of attention.

Fig.1. General Classification of Bioactive Compounds of Plants (Intech Open .com)

The phrase “functional food” was coined in Japan to describe foods that, in addition to fundamental essential nutrients, contain components that are helpful to human health, such as ingredients that lower the risk of chronic diseases, improve health, and lengthen lifespan. As a result, food’s principal purpose is to not only relieve hunger and give essential nutrients, but also to prevent diseases and improve physical and mental health.

Microbial food safety is a persistent, global issue that has an impact on consumer health. Alternative sources of natural, bioactive, and antibacterial compounds are needed due to increased resistance of microbes to chemicals used for technology line disinfection, as well as decreasing susceptibility to synthetic preservatives. According to the data presented, various fruits, herbs, spices, phytochemicals, and their mixes have strong antibacterial and antiadhesive properties against foodborne pathogens, food spoilage bacteria, yeasts, and moulds, as well as human pathogens.