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.

Sanitary Food Packaging Concepts

08 Aug

Sanitary Food Packaging Concepts

by Food Research Lab

in What Science Can Do

Comments

With scientific and technical advancements, food packaging design continues to improve. The industry has come a long way in the last generation by learning from its failures. When you compare today’s food packaging designs to what you recall from 10 years ago, you’ll see significant improvements in convenience, safety, efficiency, and sustainability.

Manufacturers who want to change packaging materials, regardless of advances, must collaborate with packaging professionals to guarantee that all safety regulations are satisfied. Fortunately, suppliers, Food consultants, and even academics exist with the specific knowledge that brands need for understanding food packaging design technology. These professionals can help with material selection, troubleshooting, cost forecasting, and risk evaluation. In other words, significant assistance is available for addressing food packaging safety issues before it is utilised.

Fig.1. Hygienic/Sanitary Design of Food and Beverage Products (SpringerLink.com)

Food package design is supposed to communicate branding and other product qualities such as healthful attributes, serving concepts, and convenience in addition to safely containing and transporting items. Food packaging is required to offer some customer information, such as ingredient and nutritional information, and it is also thought to be a potent marketing tool. Additionally, food packaging must enable for tracking in the event of a product or packaging error that necessitates a recall.