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.

Innovative flavor pairings and trends with fermented foods

Dish	Culinary Pairing	Description	Trends
Korean Po-Boy	Spicy Korean Fried Chicken + Gochujang Glaze	A fusion dish that combines spicy Korean fried chicken with a gochujang glaze, enhanced by a custom sauce blend.	Korean American fusion, spicy and bold flavors
Jackfruit Pibil	Jackfruit + Yucatan-inspired flavors	A vegetarian twist on a Yucatan classic, using jackfruit as the main ingredient, paired with a custom sauce blend for a trend-forward profile.	Vegetarian innovation, authentic Mexican flavors
Fermented Foods	Various fermented ingredients (miso, kimchi, etc.)	Fermented foods like miso, kombucha, and kimchi are gaining popularity for their health benefits and intense, funky, and sour flavors.	Fermented flavors, health-conscious consumers
Frozen Desserts and Slushies	Sour flavors + Frozen desserts/slushies	Sour flavors from fermented ingredients are making their way into desserts and slushies, offering a unique taste experience.	Sour flavor trend in desserts
Fermented Vegetable Juices	Fermented vegetable ingredients	New line of fermented vegetable juices catering to consumers seeking intense flavors and clean-label products.	Fermented beverages, clean-label trend

The above table summarizes the various innovative flavor pairings and trends that are shaping the culinary landscape, highlighting the fusion of traditional and modern elements, as well as the growing interest in fermented foods.
Recently, in culinary trends, the creative and strong flavors are taking center stage, creating unique taste by combining traditional ingredients with modern twists. Korean Po-Boy is the primary example of this kind which is created by mixing spicy Korean fried chicken with a gochujang sauce. Similarly, the Jackfruit Pibil modern profile is developed in combining with real Mexican flavors, producing a vegetarian interpretation of a Yucatan staple. In addition to this, fermented foods are increasingly attracted by people nowadays. Foods like kimchi, miso, and kombuch are not only famous for strong, funky, and sour flavors, it has potential health benefits to offer. In desserts and drinks, we can see this trend in recent years. In this sour flavor are being added to slushies and frozen desserts to give a unique and refreshing treat. In the developing food industry, innovating new tastes with trendy flavors and fragrance is essential to retain a competitive edge. Further, the development of fermented foods from tradition to trend can be explored from Table 4.