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 Research and Analytics

Sensory properties are crucial for a product’s success and our team evaluates sensory properties of products, helping our clients enhance the sensory value of the products

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Sensory Research and Analytics

Sensory Research and Analytics

Understanding of the sensory experiences of potential consumers opens a space and the inspiration for innovation in new product development or enhancing existing product. Sensory along with consumer research is one of the useful tools at different stages of NPD, from design to commercialization. This process guarantees the success of innovation in market uptake among consumers.

Guires FRL can be the right fit for your Sensory Research and Analytics because we.

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

Conduct flavour mapping research to identify the ingredients and their source linked to perceptible taste, color, odor and chemical factors through competitor product analyses.
To analyse chemical aromatic compounds to discriminate the raw materials /ingredients from the sensorial attribute point of view.
Develop a lexicon to characterize the flavor characteristics of a particular ingredient or product and discriminate it in terms of forms, types and speciality.
Conduct standard methods (amplitude, intensity, order and after taste) to describe and assess the aroma and flavor character or attributes notes of a product through selection of trained and untrained panels (e.g., Flash Profiling, Free Choice Profiling, Napping, check all that apply and rate all the apply).
Conduct consumer journey mapping research
Our R&D chef help you to determine the sensory characteristics of the dishes by modifying the conventional dishes to the molecular version of through modification of their texture, shape and/or temperature. The note by note version was designed by replacing conventional ingredients with as many technologically possible chemical compounds, distillates and freeze drying (examples)
Understand the characteristics affecting consumer attitude and behaviour towards food through food neophobia and involvement research.
To collect regional preference cuisine (e.g., Mughlai, Chinese, Korean) recipes, ingredients and corresponding flavor compounds from various sources (e.g., digital listening such as social media, influencers, interview, secondary sources) and calculate scores for all recipes in the region and subsequently calculate the similarity between region and recipe using AI algorithm and subsequently calculating scoring based on the flavor similarity of the region. We conduct flavor mapping, network analysis,