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.

Whey Protein Isolates Application In Beverages

08 Aug

Whey Protein Isolates Application In Beverages

by Food Research Lab

in What Science Can Do

Comments

Whey Protein Isolates are used particularly in manufacturing reconstituted dairy products, dietary products, baby food and sports drinks. These items are easy to digest and aid in the recovery of the body after exercise. Because of their rich amino acid content, they also aid in the healthy growth and development of young children. WPI is preferred when a higher protein concentration and reduced lactose concentration are desired. Whey protein isolates are used in foods for their physicochemical, functional, and organoleptic properties to provide texture, structure or to give a different flavour or colour. Protein separation methods have been a major topic of study over the past forty years due to the widespread interest in milk proteins as well as their numerous functional, nutritional, and biological aspects. As a result of developments in engineering processes and a better understanding of the physical chemistry of milk, separation techniques have advanced dramatically.

Fig.1. Whey Protein- Pectin Soluble Complexes for Beverage Applications (ScienceDirect.com)

On a large scale, membrane separation technologies are mostly employed to obtain protein concentrates and isolates, whereas chromatographic techniques are appropriate for purified and functional separations. Ion exchange chromatography produces protein concentrates with a protein concentration of about 90%, which are referred to as “isolates.” They don’t contain any lactose and are deficient in minerals. Protein separations of great purity can be achieved using this chromatographic approach.