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.

New Product Development Archives - Guires Food Research Lab

02 Jan

How and Why to convert a food product recipe to a formula

by Food Research Lab

in Blog, New product development

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[vc_row][vc_column][vc_column_text]Turning Recipes into formula process is not unlike creating a new recipe and transforming it into a formula. It all begins with a clear vision of the desired finished product (custom food solutions) and a...

18 Nov

Guires FRL: Co-Innovation in Nutraceuticals & Food Supplements

by Food Research Lab

in Blog, New product development, Nutraceutical Formulation

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[vc_row][vc_column][vc_column_text] Co-innovation in the Nutraceutical and Food Supplement Industry In today’s day and age, businesses must be innovative so that they can have a competitive edge, lest they may risk being left behind. Throughout history, companies tended...

28 Oct

A comprehensive guide of the Costs involved in New Product Development

by admin

in Blog, New product development

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[vc_row][vc_column][vc_column_text] Introduction New product development is a deciding factor for the growth and sustainability of a business. A systematic approach for a new food and beverage product development contributes to overall success by increased market share and...

03 Oct

Food Research Lab: Pilot Manufacturing for Spray-Dried Products

by Food Research Lab

in Blog, pilot manufacturing

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[vc_row][vc_column][vc_column_text] What is spray drying? Spray drying has gained attention and is highly employed in the food, pharmaceutical and nutraceutical industries. It is a one-step continuous process that produces powders with uniform particle size and nearly spherical...

20 Sep

Benefits of Outsourcing Pilot Manufacturing to Guires FRL

by admin

in Blog, pilot manufacturing

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[vc_row][vc_column][vc_column_text] What is pilot manufacturing? Pilot manufacturing, also called pilot production, is usually done towards the end of new product development, where the product is developed at a small scale. The process of pilot manufacturing is done...

02 Sep

Microorganisms & Food Flavor Development

by admin

in Blog, flavour development

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[vc_row][vc_column][vc_column_text] How do microorganisms contribute to food flavour development? The shift towards natural flavours Flavour plays a crucial role in our everyday lives and is present in food products, beverages, dietary supplements, and cosmetics. Examples of flavoured...

How Does the Food Research Lab Aid Techno Economic Feasibility Studies (3)

21 Aug

Aiding Techno-Economic Feasibility Studies

by admin

in Blog, techno economic feasibility study

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[vc_row][vc_column][vc_column_text] What is a techno economic feasibility study? A techno economic feasibility study is an important step in the progress of a new product development. A techno economic feasibility study involves analysing the monetary and technological...

14 Aug

How Does Reverse Engineering Benefit Herbal Formulation Companies?

by admin

in Blog, Consumer & Market Research

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[vc_row][vc_column][vc_column_text] The increasing importance of herbal formulation The abundance of bioactive compounds in herbs and food plants renders beneficial properties to them, like maintaining normal biological function and defending against deadly diseases. Consumers seek alternative medicine...

05 Aug

How can Market and Consumer Research facilitate New Product Development?

by admin

in Blog, Consumer & Market Research

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[vc_row][vc_column][vc_column_text] What is Market and Consumer Research? Market and consumer research is a collective term used for collecting, analysing and interpreting information about markets, market trends and consumer behaviour. Consumer research can be considered a part...

17 Apr

What is the Cost of Developing a New Product?

by Food Research Lab

in New Food Product Development, New product development

Comments

[vc_row][vc_column][vc_column_text] Introduction New product development (NPD) involves the transformation of an opportunity in the market into a commercial product, which is achieved by a well-defined procedure. Developing a new food product can be risky since it depends...