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.

Bakery product Life: Oils as Natural Preservatives|Guires FRL

08 Aug

Prolonging Bakery Product Life – Essential Oils as Natural Preservatives

by Food Research Lab

in What Science Can Do

Comments

The relevance of selecting the best in vitro test for antifungal screening of essential oils is sometimes overlooked. The minimal inhibitory concentration is usually determined using in vitro diffusion experiments. However, these data are mainly of interest when the essential oils are intended to be used as volatiles in the food packaging atmosphere. Data from both the in vitro diffusion and dilution experiments can be used for essential oil spray applications. The volatile behaviour of sprays, as well as the effect of touch, are essential considerations. If essential oils are to be used in a food matrix, such as bread dough, an in vitro dilution screening assay is required to predict antifungal activity when dispersed in a medium, ideally with adjusted pH, aw, media composition, and incubation temperature that are similar to the intended end product. By limiting the release of antifungal active volatile components, dispersing essential oils in a liquid or solid medium reduces the antifungal activity compared to diffusion experiments.

Fig.1. Use of spectroscopic techniques to monitor changes in food quality during application of natural preservatives (MDPI.com)

Modifications to bread manufacture and the use of crumb softeners, anti-staling chemicals, and humectants have been the mainstays of practical efforts to slow or stop the staling process. Fat, water, oxidants, enzymes, gluten, and flour all affect not only loaf volume and crumb structure, but also crumb softness. Ingredients like sugar and fibre, as well as appropriate baking conditions that boost moisture content, contribute to softness.

When essential oils are used in cake batters, the amount of air incorporated by the protein during the creaming stage of batter mixing is increased. The leavening gases produced during baking aid in the expansion of these air cells. A cake with a coarse, open crumb and reduced volume is produced by using fewer big air cells. The resulting cake will have a fine, close crumb with enhanced volume if the batter contains a large number of little air cells.