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 Protein used in Plant Based Meat analogues|Guires FRL

08 Aug

Plant Proteins & Ingredients used for Plant Based Meat Analogues

by Food Research Lab

in What Science Can Do

Comments

The consumption of plant-based protein foods as a replacement for meat in western countries seems to encounter several barriers, despite the consumers’ awareness over environmental issues. Consumers’ reluctance to adopt this dietary change stems from their love of eating traditional meat, as well as the nutritional and sensory appeal, as well as the convenience that meat provides. The development of protein-rich plant-based products with the potential to replace meat in the nutritional sense is already explored traditionally with the production of tofu, tempeh, seitan, etc. Recent meat analogue research and development focuses on the development of sustainable products that mimic traditional meat not just nutritionally, but also in terms of texture, appearance, smell, and taste. Strips, chunks, patties, and burgers, chicken-like blocks, ground beef-like items, nuggets, and steaks and sausages are some of the products available on the market.

Fig.1. Meat Substitute (ScienceDirect.com)

Extrusion, shearing, spinning, and freeze alignment are now being used or proposed for texturizing vegetable proteins from oilseeds, pulses, and grains into a variety of forms, whereas fermentation has been utilised for the formation of mycoproteins for many years. Extrusion and mixing are the most often utilised methods in industry, with the others still in development.

A typical plant-based meat analogue has a large amount of water, flavourings, oil or fat, binding agents, and colouring agents, in addition to textured and non-textured protein. The majority of the substances in those items, on the other hand, are highly polished. As a result, meat mimics are increasingly being chastised for being artificial products. The use of less refined products has become increasingly popular in recent years. To keep meat analogues fresh, it’s critical to understand the role of each ingredient and how they interact in order to develop alternatives that people prefer.