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.

Tomato veg pasta

CLIENT

Ready To Eat

Tomato veg pasta

OUR ROLE

We redefined fast-casual loyalty

What did our client require?

Assignment: The client required vegan tomato veg pasta with no artificial flavours and preservatives.

This case study focuses on the following:

This study aims to formulate veg pasta with dehydrated vegetables without preservatives and
The formulation of pasta with natural tomato flavour for good sensory properties.

What did we do?

Challenges

Formulating per the client’s requirements of vegan pasta with no artificial flavours.
Gluten matrix formation and extrusion is another challenging part of pasta processing. This results in forming a white starchy part in the extruded product.
The most challenging part is properly dehydrating the vegetables in the tomato veg pasta sauce mix.

Solution

What I did Today

Solution

Based on different trials, the product was optimized to get the natural tomato flavour.
Proper hydration of the ingredients is very important for the formation of gluten matrix. Mixing under vacuum assists the proper hydration of the ingredients by removing air. The extrusion should be done at a uniform flow rate; variation in the extrusion rate of the dough results in the nonuniform size of the final product.
The blanched vegetables are dried at a lower temperature for the dehydration process until the moisture content is reduced to 5%.

Benefits

Customer-focused – Natural ingredients, Formulation of Tomato veg pasta with natural flavour and good sensory properties.
Evaluation of formulation, extrusion, gluten matrix formation, and sensory testing.

Testimonials

We hired Food Research Lab to help us create a menu for our new Whole Foods cafe. The goal was to highlight the nutritional benefits of whole foods and highlight fresh seasonal produce in a creative meal that would appeal to both health-conscious and sceptics alike. Read More

Wang,China

For recipe development, we collaborated with the R&D team. The team has a remarkable ability to mix originality with practicality, resulting in delectable meals that are simple to obtain. The Food Research Lab staff has a thorough awareness of readers' needs and genuine empathy. Read More

Isabella, America

I was looking to redesign my menus and focus on some lighter and healthier options and got introduced to Food Research Labteam. Read More

Olivia, America

As a start-up, finding the right people can make or break a business. Food Research Labexceeds our expectations in terms of what they brought to the team and their expertise in food safety and quality made a critical part to the successful launch of our product. Read More

Nathaniel, UK

I am happy to share my thoughts on collaborating with Food Research Lab. We have been really pleased with the level of dedication and expertise demonstrated during the project's initial phase, specifically in the area of scientific ingredient research. The insights and recommendations provided were invaluable in shaping our product. Read More

Shirsha Paul

Food Research Labi’s track record in delivering on product development challenges speaks for itself. The expert team was responsible for the implementation of many new innovations in the Nutritious recipe category. Food Research Labhas always nurtured a passion for improving the nutritional status of food products. Read More