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.

Types of Meat Alternative as a Protein source|Guires FRL

08 Aug

Type and definition of Meat Alternative as a Protein Source

by Food Research Lab

in What Science Can Do

Comments

Several newcomers to the alternative-protein market are already introducing new technologies and ingredients, while others are striving to establish a foothold in the market. Innovative food companies are able to mirror the customer experience of eating meat to a much higher degree. This is paired with effective social media marketing initiatives to help their items get popularity. Beyond Meat just had a successful IPO, signalling to investors that the alternative-proteins business has room for growth. Moreover, a number of fast-food companies have established partnerships with alternative-protein suppliers to provide vegetarian versions of popular menu items.

Fig.1. Meat Alternatives: An Integrative Comparison (ScienceDirect.com)

Companies looking to enter into the pea protein industry should concentrate on generating a high-quality product with a limited flavour and colour profile, which is currently a problem for producers. To gain market share, improved processing technologies and carefully designed pea protein sources would be crucial. In fact, some businesses in the sector are already investing in cutting-edge seed technology to boost protein content.

This is the most well-known kind of protein, which is obtained by dry or wet fractionation from protein-rich seeds. Soy is the most popular variety among consumers, followed by pea and a few specialty varieties like chickpea, rapeseed, and lupin.