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.

Extruded Snacks

CLIENT

INDUSTRY

Hospitality and leisure

OUR ROLE

We redefined fast-casual loyalty

The Challenge

What Our client required?

Assignment: Formulation of extruded cereal and has to retaining the crispiness, hardness and porosity in the product. This case study focuses on the formulation of extruded product and the challenges faced during formulation and the solution obtained.

Challenges

Presence of high sugar content

Since heating is one of the processes involved during the extrusion, presence of high sugar content easily causes caramelization which in turn brings a difficulty in extruding the final product through the die.

Hardness

The level of moisture has an impact on the extrudate’s functional characteristics, storage conditions, viscosity of the fluid mass, and gelatinization point of the mass being treated.

Water hydration (WH)

Water hydration greatly influences the gelatinization and also on the porosity of the extrudate.

What did we do?

Solution:

The sugar content was decreased which thereby lead to easy extrusion of the product which can also be adjusted with sugar coating process.
Alternative sweetener can be another way to Overcome this problem.
Conditioning of the product was finalized by different trials at different extrusion temperature, henceforth helped us reach the required porosity in the extrudate.
This was thereby helpful in increasing the sensorial acceptability of the product.

Benefits

Customer Focused – Ingredient (Enriched Raw material), Nutrients, Nutraceutical Formulation.
Evaluation of shelf stability, microbiology, nutrition Analyses, Sensory Testing Rheological properties, and more.

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