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.

Desserts

Desserts are an integral part of most cuisines, and the Food Research Lab formulates desserts that appease the taste buds but are healthier than conventional desserts

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Desserts

Grains are a fundamental ingredient for bakery products. Rice and wheat are the world’s staple foods, and at FRL, we can offer help with product innovation and formulation using cereals. Besides, the rising trend of natural nutrition, healthy living and organic products has significantly raised the consumer’s demand for whole wheat, light, natural and additive-free products. Guires food research lab delivers bakery products containing whole grain, high in fibre, gluten-free, healthy, and fortified bread. At FRL, our formula would balance tastier, nutritional and, at the same time, functional benefits. Our product also balances nourishment, comfort, emotional well-being and indulgence.

Guires FRL can be the right fit for your Desserts
developments because we.

A prototype that meets your sensory goals of creating desserts from dry mix concentrates and ready-to-cook
A prototype that meets your nutritional specifications goals within the sphere of physical and scientific possibility by using a unique combination of ingredients
A prototype that meets the regulatory requirement that governs food processing, including those established by the FDA and the EU.
An evidence-based prototype that specifically meets the targeted consumer base's nutritional requirements, keeping with recommended daily amounts (RDA’s)

While formulating desserts, the chosen raw material should enable the product to offer excellent taste, flavour and texture with functional benefits. For instance, Influencing Variables such as Freezing point depression (sucrose equivalence), Buffering capacity (resistance to pH change), Emulsification performance, Viscosity contribution to the mix formulation, Protein digestibility, amino acid profile, and anti-nutrition factors and Fatty-acid composition (texturizing & stability consideration) which all affect the end product quality.
Plant-based and dairy frozen desserts differ in how they are regulated. Dairy ice cream is made with legally defined amounts of milk fat and milk solids non-fat (110). Plant solids also contain variability in sugars, starches, fibres, fats, minerals, and protein. All of these variables can influence the key functional properties for which we rely on these ingredients. In contrast, dairy ingredients are more predictable.
Creamy and gelled desserts, custards/puddings, sachet desserts, aerated desserts, cheesecakes, and cream iced. We formulate desserts by adding prebiotic fibres as texture agents, stabilizers and fat substitutes. This, in fact, reduces the calories.
We also develop functional desserts by adding a hexose (d-psicose) instead of sucrose. For instance, pre and probiotic while formulating dairy-based desserts such as pudding, chocolate mousse, passion fruit and guava mousse, and fermented desserts.
Our scientists will work closely with your team to come up with new styles and flavours from around the world. Flavours like elderflower and cherry blossom, and you can already find flavours like lavender and jasmine
Our prebiotics includes glucan type expo-polysaccharides, inulin, fructooligosaccharides, and oligofructose P95. Probiotics added in the dairy formulation include Bifidobacterium lactisBL-04 and Lactobacillus paracasei paracasei LBC 82, Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12, and Lactobacillus rhamnosus GG, Mixed culture of Bifidobacterium animalis subsp. lactic and Lactobacillus acidophilus (SAB 440-A), and many more.
We ensure the formulation has natural sweeteners such as monk fruits, stevia and erythritol to increase the overall sweetness without adding calories or carbs.
A raw material that needs to increase the texture of the product texture and thereby sensorial shelf life.
Since there is a wide range of raw materials and Guires FRL formulators have vast experience in handling this arena. Therefore, identifying the right ingredient based on their unique attributes is necessary, especially when there is a supply issue arises.
Our formulation experts, along with our procurement team, hunt for the latest ingredients across the globe or develop one based on the client's feasibility.

Substantiation of therapeutic health claims and structure/function claims as per the product technology, process and nutritional evaluation
Our R&D team formulated desserts by balancing sensory characteristics, flavour, softness and reduced chewability.
The composition of raw material used for dessert preparation directly affects the textural, chemical and physical properties. For instance, soup making involves several steps such as blanching, steaming, boiling, vacuum microwaving, stir-frying, pasteurization, canning, cooling and freezing, which all have a strong impact on nutritional quality as well as the stability of bioactive compounds present in the vegetables. Any change in the process, such as an increase in the temperature, causes the quantity and quality of phytochemicals that may undergo degradation.
All our prototypes ensure microbial stability, assures texture (extensibility, staling, stickiness, ease of separation, stack height,) and appearance (Toast point, translucent, uniform, size conformity and no cracking edges)

Product reformulation or reverse engineering
Product formulation
Unlimited trials of a prototype
Sensory / organoleptic testing in our ISO laboratory is performed by our team of in-house sensory experts, trained panels, and consumers.
Full database of nutritional analyses
Shelf-life stability study
You will have an opportunity to brainstorm requirements with our scientists and technologists.
We strictly work under the terms of a Non-Disclosure Agreement, which guarantees that all your work with us remains top secret.
We often work on shorter deadlines and fast turnaround with flexibility.

The food research lab has qualified food experts and researchers specialized in making desserts. We have a separate working unit for developing products from a lab-scale, and our research lab is fully equipped with essential instruments and machines for preparing the product.
Our food experts and researchers work with innovative concepts to bring up new ideas in creating trendy products and play with different ingredients in developing healthy, tasty, flavourful and mouth-watering dessert products for the consumers.