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.

Ready to Eat Breakfast cereal Product Development

Guires Food Research Lab > Our Products > Ready to Eat Breakfast cereal Product Development

Development of Ready-to-Eat Breakfast Cereals

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Ready-to-Eat Breakfast cereal-based Products Development

Ready-to-Eat Breakfast cereal-based products Development

Our Services Include

Formulation and Development Services

An in-house team of capable of formulating beverages based on client requirements and this includes bottled water, bulk

At FRL, with Twin Screw Extruder technology (Hot pressed – both for lab trial and batch production), we could be able to provide you with the cereals of your choice.
With Twin Screw Extruder, we could be able to try out new ideas, assess ingredients, provide test marketing samples and production batches up to 1 tonne per month or 80kg per day and train for staff. Cereal manufacturers seeking to maximize the product flexibility extrusion can offer need facilities without tying up their own busy production lines.

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The breakfast based wholegrain cereal market is estimated to grow phenomenally due to increasing demand for convenience food and growing health consciousness. The adoption of healthy ingredients as part of breakfast cereals is increasingly witnessing such as gluten-free cereals, non-GMO, functional ingredients such as collage and choline, and superfoods such as seeds, nuts and berries, along with new grains such as wheatgrass kernza. At food research laboratory, we assist our clients in developing / formulating different types of breakfast cereals.

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Our food scientists at FRL use a wide range of ingredients such as the wheat kernel, barley, oat, amaranth, quinoa, corn, soy, oat germ, psyllium husk, corn, We evaluate the shelf life of RTE breakfast cereals, by analysing appearance, flavour/off-flavour, texture- crispiness, moisture content, and vitamins and minerals.
We offer consultation on packing and co-packing for ready-to-eat breakfast cereals include printed paperboard cartons, protective liners, and the necessary adhesives such as for shredded wheat and hot cereals while most others need to be packed in waterproof and airtight plastic bags.
Nutrient based health claims to substantiate health claims for your products.
R&D Trial and pilot production for lab-scale sampling and product testing for further nutritional evaluation

Our Product Range Of Flavours

Flaked	Gun-Oven puffed	Indirect expanded
Traditional flakes using traditional corn, wheat, bran or multigrain flakes made using FRL’s TSE. Our coating system further adds variety through glazing	Extruded gun-puffed cereals	Multi-layer Shredded squares made of wheat, or rice, or corn
Extruded cereals and flakes	Co-extruded
Corn flakes, multigrain rings, alphabet shapes and cocoa curls	With a variety of fillings such as chocolates, fruit pastes, or cream
Granola	Sheeted	Weetabix-like bars
With fruits, nuts, seeds or other addition.	Oven puffed cereals