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.

Choco Dip Chips

CLIENT

Ready To Eat

Tortilla Chips

OUR ROLE

We redefined fast-casual loyalty

The Challenge

What Our client required?

Assignment: 

Formulation of choco dip chips which will be stable at room temperature. This case study focuses on the following:

Formulation of Choco dip tortilla chips
Evaluation of stability at room temperature
The optimisation and finalising of sweetness and crispiness based on sensory evaluation

Challenges:

Sensory profile of the product: The product’s sensory characteristics were based on the chocolate coating and the crispiness of the product.
Melting of chocolate: The chocolate melted at room temperature, and we have done numerous trials to prevent the melting of chocolate.

What did we do?

Solution:

Sensory profile of the product: The sensory profile was optimised by changing the levels of the chocolate coating in the chips. The crispiness of the product was optimised based on the time and temperature of frying.
Chocolate melting: The melting of chocolate was optimised by various formulation trials, observation and sensory characteristics of the product.

– Before we started formulating chocolate, trials were conducted with the chocolates available in the market. We have procured many chocolates from the market and have done the trials.

– Later, we considered conducting trials to formulate room-stable chocolate at room temperature. We later began formulating chocolate that would solve the issue of chocolate melting at room temperature.

– The ratio of the cocoa powder and cocoa butter added varied, and the melting was observed at room temperature. During our research, we observed that cocoa powder mixed with palm oil would not melt at room temperature.

– Further, we have conducted trials with cocoa powder and palm oil and worked at a specific ratio to stabilise the chocolate at room temperature.

Benefits

Customer Focused – The product was liked by everyone based on the sensory evaluation by a trained sensory panellist.
The fried chocolate dip tortilla chips are loved by all age groups, owing to their crispiness and the chocolate taste that gave the product its excellent sensory characteristics.

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