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.

Sterilisation Of Milk - Guires Food Research Lab

02 Aug

Sterilisation Of Milk

by Food Research Lab

in What Science Can Do

Comments

The sterilizing procedure differs based on the PH of the products: Products having a PH lower than 4.6, such as juices, certain vegetables, and so on, have high acidity. Milk, vegetable creams, and other everyday acidity items with a PH greater than 4.6

Salmonella-causing organisms are seldom seen in low-PH goods. Pasteurization at temperatures between 80 and 100 oC for 30 seconds is generally sufficient (this is always relative as it depends on the product and initial contamination). For further information, see pasteurizers. More rigorous sterilization with temperatures exceeding 150 oC is required for high PH items that grow pathogens. Please visit UHT for additional details.

Microorganisms are killed, disabled, or removed during sterilization. The goals of sterilization in the food and beverage industry are to eliminate any microorganisms and lengthen the shelf life of the products, making the distribution process easier.

Sterilization can be accomplished using various methods, including heat, filtration, chemicals, and others. The most common means of sterilization currently are heat technologies. Sterilization equipment and processes differ from one product to the next. The goal is to achieve a degree of sterilization that preserves the bulk of the items’ freshness and organoleptic attributes.