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.

Rheology and Oral Processing

Our team studies food breakdown and texture, helping our clients develop products for specific groups of people

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Rheology and Oral Processing

Rheology and Oral Processing

The essential part of food product development process is to understand the behaviour of food while eating. To have a clear understanding and to develop a perfect product, you should know the relationship between ingredient functionality and optimization of taste, flavour and texture.

Guires FRL can be the right fit for your Rheology and Oral Processing because we.

Our formulation team at Guires Food Research Lab (FRL) has conducted extensive research in this area and offer an expert advice in all areas related to oral processing research and testing. We offer wide range of services under rheology and oral processing research and analytics, and this includes

Our FRL team, study the deformation and the flow of matter, of liquid, solids and soft solids foods. It helps us understand the process of food break down; surrounding rheological properties includes gelling, texture and viscosity.
We also help you to understand the process of mastication that influence the rheological properties and food microstructure. This understanding allows us to model food for a specific population and optimize flavour, texture and taste along with sensory evaluation.
Food Research Lab have a range of viscometers, rheometer and texture analyzers, which can contribute to generating rheological data and can also be interpreted the mechanism of food breakdown during mastication in the mouth. The distribution of the key ingredients during the breakdown of food will complement the rheological data with the help of a microscope. This will also help and influence consumers buying power.