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.

Allergy

Our goal is to make your dream concept a commercial product, integrating our strong knowledge of ingredients and techniques to help you make the right decisions

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Allergy

Allergy

Epidemiological evidence shows that food allergy is an increasing disease which affects approximately 2.5% of the population. This has been referred to as the “second wave” of the allergy epidemic after asthma. A recent systematic review reported high prevalence of allergy to cow’s milk, egg, wheat, cereals, soy, peanut, tree nut, fish and shellfish. However, the source of allergy varies across countries. For instance, in India, chickpea is a major food allergen, while fruit allergies are common in Europe. The clinical manifestation includes bowel disorders, exanthema, pruritus, wheezing and sneezing, affecting the respiratory tract and urticaria. Given this data, food industries are interested in producing allergy-free foods to target this group population.
The underlying factors in atopic sensitization include aberrant barrier function of the skin epithelium and the gut mucosa, genetic susceptibility, and dysregulation of antigen-specific immunoglobulin (Ig)E production. Understanding this mechanism, Guires FRL team of scientists research various functional food and beverages-based strategies to induce desensitization.

Offering Therapeutical support and Research-based technical solutions for Allergy

Co-creation from stakeholders and community input: Stop the guesswork !. Our prototype concepts come from science/evidence-based research conducted by our researchers, sensory research from panelists, competitors and product market research, and inputs from consumers through focus groups, interviews, regional-focused consumer journey mapping, and many more. Get information that allows you to make crystal clear decisions.
Ingredient Focus: We build our prototype with the use of real, clean, fresh and authentic ingredients (such as free from an allergen, no pesticide/chemicals/toxins, non-GMO, organic, vegetarian, gluten-free, and minimally processed) without compromising on sensory appeal.
Clean Label: No complex labelling disgusting ingredients in the formulation. We offer clean labelling with maximum transparency around any health claims by replacing fewer desirable ingredients with label-friendly ingredients.
Sensory and Shelf Life: Our prototype meets your sensory within the sphere of physical and scientific possibility by using a unique combination of ingredients without negatively affecting their colour, taste, texture and shelf life.
Regulatory: A prototype that meets the regulatory requirement that governs food processing, including those established by the local and international regulations (e.g., FDA and EU regulations )
Science-Based Nutrition: An evidence-based prototype that is specifically built based on science to meet the targeted consumer’s needs. In this case, the development of food allergy demands that dietary antigens penetrate the mucosal barrier of the intestine while the absorbed antigens induce an immunoinflammatory response. Keeping this, our formulation scientists develop a product that counteracts the mechanism that perpetuates intestinal inflammation and promotes those mechanisms. Therefore, we research the ingredients that have the capability to modify immunoactivity and promote endogenous barriers, such as probiotic bacteria, prebiotic and synbiotics bacteria. Evidence also showed that foods that contain a high amount of antioxidants and phenol content, and flavonoids along with Vitamin C, also balance the immune system.
Health Claim: Functional and Health claims as per the regulatory norms (e.g., no added artificial colours or flavours, and low in sugar)

At Guires food research lab, we formulate food and nutraceuticals for specific food allergens . Guires scientific expertise partners to create winning products that meet the above requirements