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.

Proteins

Our goal is to make your dream concept a commercial product, integrating our strong knowledge of ingredients and techniques to help you make the right decisions

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Protein Replacers, Plant-based Protein Innovation, Alternative Proteins Development

Protein Replacers, Plant-based Protein Innovation, Alternative Proteins Development

The global market for protein replacers or plant-based protein is expected to increase significantly due to increasing demand from the food and beverage industry. This calls for a huge opportunity for plant-based alternative manufacturers.
The interest for plant-based alternative proteins has increased due to changing consumer preferences and willingness to adopt healthy practices, which could be attributed to an ever-increasing burden of non-communicable diseases. Given this, manufacturers are well-positioned to respond. In this context, food industries are interested in producing protein replacers for different food and beverage applications. At Guires contract food and nutraceutical research and development (R&D) laboratory, our food formulation scientists can help your protein replacer challenges with our new innovations. We formulate protein replacers for different applications, including food, beverages, and nutraceuticals industries, that capture the consumer’s heart. We have expertise and experience in developing protein replacers that meet the most stringent requirements in taste, quality and regulations.>
Guires scientific expertise partners to create winning products that meet the desired organoleptic profile and regulatory parameters and thereby make your product unique and stand out in the marketplace.

The Food Research Lab can be the right fit for formulating alternative- or plant-based proteins.

At Guires FRL, we develop protein replacement by accounting following factors.

Replace protein with plant-based protein replacers. We deliver our plant replacers in the form of powder or liquid. We work on sophisticated cuts of meat, chicken alternatives and fish substitutes

New Ingredient Substitutes that we worked on
- Mushrooms
- Mycoprotein (e.g., Fungi)
- Plant protein (e.g., chickpea, rapeseed, and lupin, among others)
- Pulses
- Lentils
- Chickpea
- Insects (Primarily Cricket, mealworm, and black soldier files)
- Bean Powder
- Ancient grains
- Lab-based or cultured meat
- Soy protein, GMO-based ingredient, concentrated source of protein, protein digestibility corrected amino acid score 0.96

Guires Food & Nutraceuticals Contract Research Laboratory network provides manufacturers with advanced scientific and research capabilities. Contact our scientific experts to discuss how we can help you