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 Polymers in Encapsulation - Guires Food Research Lab

08 Aug

Uses of Polymers in Encapsulation

by Food Research Lab

in What Science Can Do

Comments

Encapsulation is defined as the technology of packaging solids, liquids or gaseous materials in matrices (encapsulants) that can sustain and possibly release their contents under specific conditions. Encapsulation can have multiple purposes, the first of which is to protect sensitive components from light, moisture, or heat. Second, encapsulation can be used for improving the stability of biological pigments as a dispersion in aqueous systems to increase the usability of natural colorants in many industrial applications. Another advantage of using encapsulated products is that their protective shell stays intact and therefore the colorants do not easily migrate through the product as conventional colorants do. The brightness of the colorants can also be improved, thus increasing their marketability for commercial use.

Source: MDPI.com

Encapsulation offers improved stability for the often sensitive natural colorants by creating a barrier. An additional benefit of this is that possible off-flavours of the colorants can be masked by the biopolymer. Also, stability can be further improved by adding antioxidants and other stabilisers to the particles. Using encapsulation for the delivery of colorants presents the possibility of entrapping water-insoluble colorants and using them in an aqueous system, which broadens the number of natural colorants that can be easily used in food product development systems.