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.

Kombucha Labeling Requirements - Guires Food Research Lab

The beverage should be labeled as “Traditionally Fermented Kombucha Tea,” “Kombucha,” or another appropriate term from the Finished Product Definitions, provided it adheres to the required specifications.

Kombucha Labeling Requirements

Interesting News, August 12, 2024.

Kombucha Labeling Requirements

The beverage should be labeled as “Traditionally Fermented Kombucha Tea,” “Kombucha,” or another appropriate term from the Finished Product Definitions, provided it adheres to the required specifications.

8.1.1 The following phrases must be displayed on the primary label or other visible panels in lettering at least half the height of the product name.

If the product has been pasteurized, it must be labeled as “Pasteurized” and comply with the regulations outlined in 21 CFR part 117.
the product is made using a kombucha base, the label should include the phrase “From Concentrate.”
This phrase must also appear in the ingredients list in order of weight, for example: Water, Kombucha base (ingredients by weight), flavorings, stevia, etc.
If the product has been filtered through a filter with pores of 0.45 microns or smaller, it must be labeled as “Sterile Filtered.”
If the product has been chemically pasteurized, the label must state “Preservatives Added,” and all preservatives should be listed in the ingredients.

8.1.1 The following phrases must be displayed on the primary label or other visible panels in lettering at least half the height of the product name.

If the product has been pasteurized, it must be labeled as “Pasteurized” and comply with the regulations outlined in 21 CFR part 117.
the product is made using a kombucha base, the label should include the phrase “From Concentrate.”
This phrase must also appear in the ingredients list in order of weight, for example: Water, Kombucha base (ingredients by weight), flavorings, stevia, etc.
If the product has been filtered through a filter with pores of 0.45 microns or smaller, it must be labeled as “Sterile Filtered.”
If the product has been chemically pasteurized, the label must state “Preservatives Added,” and all preservatives should be listed in the ingredients.

8.2. The following phrases must appear on the label in accordance with ingredient panel requirements:

8.2.1. If ethanol naturally occurring in the kombucha is removed before bottling, this must be noted on the label.
8.2.2. If carbon dioxide is added just before or during bottling, this must be indicated on the label and included in the ingredient list.
8.2.3. If the product contains less than 80% kombucha and is not made from a kombucha base, the exact percentage of kombucha must be specified on the label.
8.2.4. If additional bacterial or yeast cultures are added before bottling, the label must include “Added Cultures,” with these cultures listed in the ingredient statement.
8.2.5. If probiotics are added, the label must state “Added Probiotics,” and they must be listed in the ingredients.
8.2.6. If additional organic acids are introduced, the label must state “Added Acids,” and these must be included in the ingredient list.
8.2.7. If specific flavorings or colorings are used, the label should include phrases such as “Flavored with [specific flavor]” or “Colored with [specific color],” and these should be detailed in the ingredients.
8.2.8. If the kombucha is filtered through a filter of 0.45 microns or smaller, the label must state “Sterile Filtered.”
8.2.9. If the product requires refrigeration due to the absence of pasteurization or sterile filtration, a refrigeration statement must be included, such as “Keep Refrigerated” or “Store Refrigerated.”
8.2.10. Ethanol labeling may be required based on ethanol compliance guidelines.
8.2.11. If sugar is used as a nutritive carbohydrate source, the label must list the final sugar content as “Added Sugars,” particularly for kombucha made in the United States. Sugar labeling requirements may differ by country.
8.2.12. The term “Kombucha Cultures” may be used in the ingredient list if the cultures meet the criteria specified in section 10.5.

Create your own Beverage with Guires Food Research Lab

8.3. The following marketing phrases can be used if applicable:

8.3.1. “Naturally Effervescent” may be used if no artificial carbonation is added before or during bottling.
8.3.2. “Wild Culture” can be used if a starter liquid or SCOBY from wild strains, not bioengineered, is used. The culture may be naturally cultivated or selectively bred for specific traits.
8.3.3. The term “Raw” can be used if the kombucha has not undergone pasteurization, sterile filtration, or chemical sterilization, and is capable of forming a SCOBY under the right conditions.
8.3.4. “Cold Filtered” can be used if the kombucha is filtered at low temperatures.
8.3.5. “Bespoke/Lab Created Cultures” refers to cultures developed in a lab with specific outcomes, such as reduced alcohol content or particular flavor profiles. These cultures may not offer the same diversity or health benefits as wild cultures.
8.3.6. “Unfiltered” can be used for kombucha that has not been filtered, which may result in a distinct flavor and texture due to the presence of yeast.

Product must indicate the percentage of kombucha present. The label should clearly state “Contains _ percent (or %) Kombucha” or a similar phrase, with the specific percentage prominently displayed on the primary display panel in bold, easy-to-read print that contrasts with other text and graphics.

At FRL, we provide comprehensive support for kombucha formulation utilizing alternative and innovative substrates at the commercial industry level, ensuring legal compliance, Kombucha Code of Practice, nutritional accuracy, and optimal product quality.