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.

RTE and RTC Food Products - Guires Food Research Lab

06 Aug

RTE and RTC Food Products

by Food Research Lab

in What Science Can Do

Comments

Food that is ready to eat does not need to be prepared or warmed before serving. Salads, prepared meats, smoked fish, sweets, sandwiches, cheese, and meals made ahead of time to serve cold are all examples.

They include all components but need some preparation or cooking via a procedure outlined on the packaging. Failure to follow the preparation and cooking guidelines may result in bacterial contamination, which can cause foodborne disease.

Consumers nowadays are altering the way they consume frozen meals by believing that some things are ready to eat. In recent years, food and beverage development has led frozen foods to grow in popularity, with more consumers flocking to the frozen food aisle for time-saving meals like pizza or frozen pasta and fast-frozen goods to enhance meals and snacks.

Frozen fruit and vegetables are also popular among health-conscious consumers when making smoothies or meals. However, in some of these instances, customers disregard the cooking directions on the box for their convenience.

Risks associated with misconceptions

Ready-to-cook Vegetables were never designed to be utilised in their frozen condition, yet some customers believe they are. This change in customer behaviour has triggered the industry to respond by modifying everything from processing equipment to package labels to keep the public safe from foodborne disease.

Ready-to-eat meals are precisely that: ready to eat, with no preparation, heating, or cooking required. Deli meats, cheese, readymade sandwiches, and salads are just a few examples. Foods produced to be heated/cooked to a specified internal core temperature by microwave, oven, or stovetop, such as frozen pizza, most frozen veggies, frozen microwavable meals, or ready-to-bake cookie dough, are examples of ready-to-cook foods. According to CMP, these temperatures and cooking instructions are indicated on the product packaging for consumer convenience but are frequently ignored.