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.

nutraceutical formulation Archives - Guires Food Research Lab

Nutraceutical Stability Testing in Veterinary Formulations

19 Feb

How Guires FRL CDMO Meets Nutraceutical Stability Testing in Veterinary

by Food Research Lab

in Blog, New product development

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[vc_row][vc_column][vc_column_text] Introduction Much has been written since the late 1970s regarding the potential use of foods as medicine to support longevity and good health. Unfortunately, the Food, Drug and Cosmetic (FD&C) Act would classify such goods with...

25 Nov

An exploration into the future trends in Nutraceutical industry

by Food Research Lab

in Blog, Discovery & Intelligence

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[vc_row][vc_column][vc_column_text] Introduction Over the last few years, there has been a new approach towards having better health, emphasising diet and nutrition. An increase in the health-conscious population with income has caused a shift towards the purchase and...

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...

21 Jul

Pea Protein as Functional Ingredient for Reformulation

by Food Research Lab

in Blog, Ingredients Development, New product development

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[vc_row][vc_column][vc_column_text]The shift to plant based protein Plant based protein is gaining importance since they are more economical, ethical and sustainable. Examples of plant based protein include soybean, oat and pea. Although plant based protein is...

15 Jul

Benefits of Reverse Engineering of Nutraceuticals

by Food Research Lab

in Blog, New product development, Nutraceutical Product

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[vc_row][vc_column][vc_column_text] Introduction Nutraceuticals have become increasingly popular in recent years since they offer a plethora of health benefits. Various types of nutraceuticals have been developed that have been formulated from different ingredients, including aloe vera, chia oil,...

26 May

How do functional foods help in the management of Mental Health disorders?

by Food Research Lab

in New product development, Nutraceutical Product

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[vc_row][vc_column][vc_column_text]Introduction Mental health disorders are defined by the World Health Organization (WHO) as "A cluster of psychological, behavioural, and emotional symptoms that interfere with an individual's ability to function effectively in daily life." In addition to the...

26 May

How is outsourcing to the Food Research Lab for formulating nutraceuticals beneficial?

by Food Research Lab

in New product development, Nutraceutical Product

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[vc_row][vc_column][vc_column_text]Introduction Dr. Stephen De Felice first used the word ‘Nutraceutical’ in 1989. The term is an amalgamation of ‘nutrition’ and ’pharmaceutical’. They are food or parts of food that confer various health benefits, including the prevention/treatment...

08 Apr

General Extraction protocals of bioactive compounds from plants

by Food Research Lab

in Nutraceutical Product

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Introduction World Health Organization (WHO) reported that more than 80% of the global population relies on traditional medicine for their primary healthcare needs. A sum of 20,000 plants has been identified in 91 countries that contain...