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 evaluation of food Archives - Guires Food Research Lab

28 Oct

Challenges faced while carrying out the sensory evaluation of food

by Food Research Lab

in New product development, Sensory Evaluation

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[vc_row][vc_column][vc_column_text] What is sensory evaluation? Sensory evaluation is the process of using our senses to assess the characteristics of food products, such as their taste, aroma, texture, appearance, and overall acceptability. Sometimes even hearing may be involved...

01 Jul

How to get started with reverse engineering of food products?

by Food Research Lab

in New product development, Reverse Engineering

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[vc_row][vc_column][vc_column_text] What is reverse engineering? Reverse engineering, also known as back engineering, is a process of obtaining knowledge from a manufactured product and developing one with similar characteristics. In the food and beverage industries, reverse engineering is...

25 Apr

What is the latest innovation in sugar replacers?

by Food Research Lab

in Ingredients Development, New product development

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[vc_row][vc_column][vc_column_text] Introduction Several national and international organisations emphasise decreasing dietary sugar since it plays a role in the causation of non-communicable diseases and conditions like type-2 diabetes, obesity, and dental cavities/tooth decay. However, many assume that replacing...