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.

Sensory and Organoleptic testing

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Sensory and Organoleptic testing

Sensory and Organoleptic testing

The ISO (International Organization for Standardization) has developed a standard for sensory evaluation methods that can be used to evaluate the organoleptic properties of food products. This standard, known as ISO 8586:2012, provides guidelines for sensory evaluation that can be applied to a wide range of food products, including cereal products.

Here are some fundamental principles of ISO 8586:2012 that can be applied to the sensory testing of cereal products:

Testing environment: Sensory testing should be conducted in a controlled environment free from external factors that could influence the results. This includes controlling for factors such as lighting, temperature, and noise.
Panel selection: Sensory testing should be conducted by a trained panel of sensory evaluators who are selected based on their ability to detect and describe sensory attributes of the product. Panellists should be screened and trained to ensure consistency in their evaluations.
Test design: Sensory testing should be designed to evaluate the specific sensory attributes of the product that are of interest. This includes selecting appropriate test methods, such as discrimination testing or descriptive analysis, and designing the test protocol to ensure reliable and valid results.
Sample preparation: Sensory testing should be conducted using representative samples of the product, prepared in a consistent and standardized manner.
Data analysis: Sensory data should be analyzed using appropriate statistical methods to determine the significance of differences between samples or identify sensory attributes essential to the product.

By following these principles, cereal product manufacturers can ensure that their sensory testing is reliable and valid and provides valuable information about the sensory attributes of their products. This information can guide product development, optimize production processes, and ensure that the final product meets consumers’ expectations.