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.

Uses of Modified-Atmosphere Packaging - Guires Food Research Lab

08 Aug

Uses of Modified-Atmosphere Packaging

by Food Research Lab

in What Science Can Do

Comments

Modified atmosphere packaging (MAP) has been applied in the food industry for over 90 years to extend shelf life and maintain quality and safety of fresh and fresh-cut food products. Recently, MAP has experienced a rapid development in both scientific research and industrial applications, as one of the most appropriate and practical technologies for packaging fresh and fresh-cut produce. The recent advances in MAP systems such as high‑oxygen MAP, controlled MAP, and intelligent MAP Has been emerged. The applications of MAP for handling and marketing fresh and fresh-cut fruit and vegetables, mushrooms, meat, and aquatic products are presented. Future prospects for MAP in food preservation include the integration of novel information and communication technologies, biosensors, and intelligent packaging materials. These offer new prospects for real-time and in-situ monitoring and control of product quality, safety, and traceability to reduce wastage and strengthen consumer confidence in the food value chain.

Source: MCQInstruments.com

According to the Food and Drug Administration (FDA), modified atmosphere packaging “involves either actively or passively controlling or modifying the atmosphere surrounding the product within a package made of various types and/or combinations of films.” A modified atmosphere can be defined as one that is specially created by altering the natural distribution and makeup of atmospheric gases. When applied to packaging, this involves modifying or controlling the makeup of gases contained within each package to provide optimal conditions for increasing the shelf life and reducing oxidation and spoilage of perishable food and beverage products.