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.

From Tradition to Trend: The Rise of Fermented Foods

Flavor Trend	Key Ingredeinets / Flavors	Description	Trends Application
Fresh Florals	Hibiscus, elderflower, Rose, Lavender	Delicate floral flavors that elevate products by adding a fresh and aromatic touch. Example: Tropical Tea with Coconut Cream Cap featuring hibiscus.	Floral flavor enhancement in beverages
Childhood Indulgences	Chocolate Peanut Butter, Mac and Cheese, Cotton Candy, Birthday Cake, Pumpkin Spice, Eggnog, Caramel Apple	Nostalgic flavors that bring childhood favorites into adult-targeted products. Example: Chocolate peanut butter plant-based protein bar.	Nostalgic flavors in modern products
Cold Brew Coffee	Cold Brew Coffee, Cold Brew Tea	Cold brew coffee flavors enhancing a variety of products like cream, chocolate, cookies, yogurt, protein drinks, and ice cream. Example: Cold brew coffee macarons with flavored ganache.	Cold brew flavors in diverse applications
Herbs and Spices	Cardamom, Ginger, Habanero, Turmeric, Ginger Lime, Cucumber Basil, Lemon Cayenne	Use of spices and herbs to add complex layers of flavor to products, offering new taste experiences.	Spicy and herbal innovations in food and drinks

This table presents the trending flavors and how they can be integrated into various culinary creations, providing inspiration for innovative product development.

Further, Table 4 shows the latest trends of flavors and fragrances in 2024. Flavors and fragrance are trends in food and beverages as there is shift in people’s mind towards the natural flavors and fragrance. To enhance the product’s taste and aroma, the food industries are using natural flavors and fragrance. For example, fresh florals such as hibiscus, elderflower, rose, and lavender are used in beverages to enhance the delicious aroma. Likely, the Nostalgic childhood indulgences are targeting adult products to bring back childhood memories in taste. Chocolate peanut butter, mac and cheese, and cotton candy are integrated with plant-based protein bars to give nostalgic tastes. Cold brew coffee and tea are added to the list of trendy fermented foods in combination with products such as cream, chocolate, and macarons. Meanwhile, shifting towards the natural and organic, creates a demand for herbs and spices in food and drinks to provide exciting and innovative tastes. Moreover, these trends shift shows that the flavors and fragrances with natural and organic products can dominate artificial ingredients in future and can give exciting taste experience. For more innovative modern food products, check Table 5.