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.

Beverage processing in Ultra-High Temperature|Guires FRL

02 Aug

Ultra-High Temperature In Beverage Processing UHT

by Food Research Lab

in What Science Can Do

Comments

Ultra-High Temperature is the abbreviation for Ultra High Temperature. This is the sterilizing method most commonly used for items with a high ph, such as milk, soya, and other dairy products.

UHT Systems with Indirect Heat Transfer

The heating source and the product are not directly contact with indirect heating systems but are separated by equipment contact surfaces. Tubular heat exchangers or corrugated pipes are used in UHT systems. In a short period, they may achieve temperatures of up to 145oC, and the product will only be exposed to these temperatures for 3-4 seconds before being cooled to temperatures below 30oC.

Heating systems that use direct heat

Direct contact with a steam of potable or culinary quality heats the product. Direct heating has the advantage of keeping the product at a higher temperature for a shorter amount of time, which implies less harm to a heat-sensitive commodity like milk.

Injection direct heating systems use a steam injector to inject high-pressure steam into a pre-heated liquid, resulting in a fast temperature rise of 80 to 145 oC for 0.5 seconds. Following that, the product is flash-cooled in a vacuum to remove water equal to the quantity of condensed steam consumed until it reaches 80 degrees Celsius. A heat exchanger then continues to lower the Temperature.

The beverage business has seen its fair share of technical improvements throughout the years. Food & Beverage Technology Review has detailed some of its most interesting ideas to follow beverage sector tech developments, such as industrial automation and blockchain. Of all, this is only a piece of what the market has evolved into.