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.

Cashew milk

CLIENT

Ready To Drink

Cashew milk

OUR ROLE

We redefined fast-casual loyalty

The Challenge

What Our client required?

Assignment: 

Formulation of flavoured cashew milk using different flavours. This case study focuses on the following:

Formulation of cashew milk – The identification and selection of raw materials and processing parameters
Room temperature stability – The product should be stable at room temperature
Packaging material – The finalisation of the packaging material to remain stable.
Flavour – Finalising the flavours based on the sensory evaluation and reformulating the cashew milk.

What did we do?  

Challenges:

Formulation of Cashew milk – Finalising a desired quantity of cashews for preparing the cashew milk.
Room temperature stability – To make the product stable at room temperature. The product was not stable at room temperature just by process parameters.
Packaging material – Finalising the proper packaging material.
Sensory properties – The product must not have a nutty taste. The product should not be very watery and suitable for use as an alternative to milk.
Flavour optimisation and finalisation – Our client required flavours like Vanilla, Chocolate and Fruit Punch

What did we do?

Solution:

Stability at room temperature – The product can be made stable at room temperature with the correct processing and packaging techniques. We have determined that package optimisation is necessary in addition to processing procedures.
Packaging – We chose suitable packaging that inhibits microbial growth and preserves the product’s taste, colour and flavour.
Sensory characteristics and flavour optimisation – As stated previously, various ratios of cashew were selected for formulating cashew milk were tested. Following each formulation, sensory analysis with trained sensory panellists was conducted, and the quantity of cashew was finalised. After finalisation, flavour trials were done. after each trial, based on the sensory evaluation and feedback, adjustments were made to the flavours and done.

Benefits

Cashew milk is plant-based, lactose and dairy-free.
The product is best suited for people with lactose intolerance.
Additionally, the flavoured milk from cashews is unsweetened, suitable for health-conscious individuals.

Testimonials

We hired Food Research Lab to help us create a menu for our new Whole Foods cafe. The goal was to highlight the nutritional benefits of whole foods and highlight fresh seasonal produce in a creative meal that would appeal to both health-conscious and sceptics alike. Read More

Wang,China

For recipe development, we collaborated with the R&D team. The team has a remarkable ability to mix originality with practicality, resulting in delectable meals that are simple to obtain. The Food Research Lab staff has a thorough awareness of readers' needs and genuine empathy. Read More

Isabella, America

I was looking to redesign my menus and focus on some lighter and healthier options and got introduced to Food Research Labteam. Read More

Olivia, America

As a start-up, finding the right people can make or break a business. Food Research Labexceeds our expectations in terms of what they brought to the team and their expertise in food safety and quality made a critical part to the successful launch of our product. Read More

Nathaniel, UK

I am happy to share my thoughts on collaborating with Food Research Lab. We have been really pleased with the level of dedication and expertise demonstrated during the project's initial phase, specifically in the area of scientific ingredient research. The insights and recommendations provided were invaluable in shaping our product. Read More

Shirsha Paul

Food Research Labi’s track record in delivering on product development challenges speaks for itself. The expert team was responsible for the implementation of many new innovations in the Nutritious recipe category. Food Research Labhas always nurtured a passion for improving the nutritional status of food products. Read More