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.

Steps in Wine Making Process - Guires Food Research Lab

06 Aug

Steps in Wine Making Process

by Food Research Lab

in What Science Can Do

Comments

Harvesting, sometimes known as plucking, is the first step in the winemaking process. There would be no wine without fruit, and no fruit other than grapes can reliably produce enough sugar to yield enough alcohol to retain the ensuing beverage, nor do other fruits have the necessary acids, esters, and tannins to consistently produce natural, stable wine.

The next step in the winemaking process is customarily to crush complete clusters of fresh ripe grapes. The time-honored tradition of stomping or trodding the grapes into what is generally referred to as must is now carried out by machine crushers.

Fermentation usually lasts until all of the sugar has been converted to alcohol and a dry wine has been formed. Fermentation time might range from ten days to a month or longer. Because of the overall sugar content of the must, the resulting level of alcohol in a wine varies from one location to the next. In mild regions, a blood alcohol level of 10% is regarded normal, but in warmer climates, a blood alcohol level of 15% is considered normal. When the fermentation process stops before all of the sugar has been converted to alcohol, sweet wine is created. The winemaker usually makes this decision consciously and intentionally.

Filtration can be accomplished using a variety of methods, ranging from a coarse filter that captures just big particulates to a sterile filter pad that removes all life from the wine. Fining is the process of adding chemicals to a wine in order to clarify it.

The maturing and bottling of wine is the final step in the wine making process.