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.

Shelf-Life Testing and Analysis of Food Products

A shelf-life analysis evaluates the safety and hygiene of a food product by doing a detailed chemical, physical, and microbiological analysis. It provides food manufacturers and suppliers with trust in the product’s shelf life and maintains the safety of their brand.
The shelf life of food is the time over which it retains adequate protection and organoleptic consistency. It is determined by four major factors: materials, manufacturing method, packaging, and storage conditions. It’s a crucial aspect for both suppliers and customers.
Experts at Food Research Lab are concerned about the sustainability and consistency of the food that is produced.

BROCHURE

How can we support you?

Our shelf life testing includes a detailed assessment of:

Food-borne microorganisms such as

Aerobic Plate Count
Clostridium perfringens
Total Coliforms and E. coli
Mesophilic and Thermophilic Sporeformers
Salmonella
Lactic Acid Bacteria
Alicyclobacillus
Staphylococcus aureus

Total viable count of microorganisms
Challenge testing
Water activity testing
Acidity levels
Food pH
Rancidity
Texture changes
Microbial spoilage
Light-induced changes
Chemical browning
Enzymatic browning
Food nutritional analyses
Allergen testing
Food contamination testing and residues determination

Our experience in ingredient and finished food product stability and shelf-life monitoring includes:

Organoleptic Testing

Investigation throughout a products shelf life on:

Colour
Texture
Aroma
Taste

Our taste optimisation service includes sensory features like mouthfeel and texture optimisation, ensuring that any part of the product meets your needs and ,intense customer acceptance levels.

Structural Investigation

The physical properties of foods are critical not just in predicting and optimising the consistency of a product or raw material.

Our specialists have a wide variety of analytical methods, and skills to characterise the structural and functional characteristics of food items and materials, including predicting how substances will behave during manufacturing and storage.

Chemical Analysis

Accurate quantification of nutrients such as vitamins and fatty acids using a variety of extraction methods and techniques.

Ingredient Stability

Products must be specifically engineered to maintain the necessary properties under the conditions they will encounter during manufacturing, shelf life, packaging, and use.

We measure fluctuations over shelf-life for ingredients such as preservatives, oils, sweeteners, colours, vitamins and fats.

Method Development and Validation

It is essential to make sure that analytical methods are appropriate for the proposed work. And authenticated methods can provide this confirmation and guarantee.

We can measure novel ingredients’ shelf-life and execute method development and validation to measure novel ingredients.

Accelerated Shelf Life Study

In an Accelerated Shelf Life Study, the food product is conditioned and stored at elevated temperature and humidity. Quality changes in the product are evaluated at a specific sampling rate. The accelerated shelf-life study can be two to four times faster than the standard shelf life study.