Food Product Development

• Are you at the idea generation stage? We help you conduct consumer and market research trends through shopping habits, cooking habits, local cooking, eating habits, and generate ideas. We conduct surveys, questionnaires, mystery shopping and interviews
• Is a proof of concept (POC) ready? Then we help you shortlist new product ideas using SWOT and TOWS with specific reference to the size, shape, shelf life, weight, sensory characteristics, costs, and ingredients of your competitor’s /benchmark product
• Are you in the concept development and testing stage? We help you to categorise the product (e.g., Refrigerated or shelf-stable, acid, acidified, or low acid, high moisture or dry, organic, natural etc.), delineate ingredients and their functionality (e.g., ingredients – form, source, manufacturing info, quantity, sequence of the use, process – steps, time), their type, components, quantities, nutritional information, functionality, quality, pre-processing information, specifications) and develop a theoretical prototype. If it's a Me-too product or line extension, we help you to shortlist initial ideas that best meet the design specification. We further conduct testing through sensory analysis of selected benchmark products. We use Ranking and rating tests based on the product. During this stage, we also help you identify the right packaging option (e.g., the clip packet, single-serving food, non-PBA, pizza box type etc.)
• Prototype development and sensory testing? We help you to develop a prototype of the product which is further modified or rejected. The manufacturer may request more than one prototype at this stage. Prototype development follows stringent Quality Control and Assurance checks that guarantees that food product meets a clear and consistent set of standards such as GMP, HACCP and other regulatory requirements.
• Product testing: through our dedicated sensory in-house lab, we offer sensory testing. We conduct sensory with trained, untrained panels and a consumer based on the product and the requirement of the stakeholders. The sensory analysis can provide initial guidance during the bench-top stage, and it plays a vital role in measuring production at the plant, ensuring product consistency and acceptability. We also conduct nutritional, physical, chemical and stability tests.

With years of experience in new food product research and development, Guires Food Research Lab help customers from concept to launch. We aim to help our clients overcome market problems and meet consumer demands.

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,

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.

We deliver products for sensory and master data records of product, process and packaging information. This includes raw material specifications (type/subtype), metal testing, nutritional analysis, physical/chemical data, kosher/Halal information, GMO Status, microbiological status, supplier information, vendor ingredient line declarations, vendor warrants and guarantees, cost data, certificate analysis of requirement, regulatory data, test methods, allergen data, shipping and handling info, safety document (MSDS or SDS), proprietary info, sensory and quality information.

We have a list of vendors who can supply us with the product required for an R&D. All our vendors have been scrutinised based on the stringent quality criteria in terms of certificates they hold and the experience they have in the product line. We ensure 99% consistency in all the ingredients and will share the final list of ingredients and the vendor lists as part of our SOP. We consider more than one supplier of the same product to test quality and cost-effectiveness. If more than one supplier is used, tight product specifications will be followed. However, all ingredients will undergo basic testing before it moves to the product development phase.

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

We have an in-house dedicated multidisciplinary team with expertise in food science, consumer and sensory science research, microbiology, ingredient development, biochemistry, culinary arts, regulatory, and manufacturing design. As such, we can deliver a high-calibre product with the expertise of emerging and cutting-edge technologies (e.g. technologies in food preservation - High Hydrostatic pressure methodology HHP, dielectric heating, pulsed light, bacteriocins; extractive emerging technologies: ultrasound-assisted extraction, ohmic heating, high pressure, supercritical fluid extraction and microwave-assisted extraction) and suitable facilities to conduct scientific and technical tests. Our experts are very facile around new food product development with vast categories of product lines.

We follow quality measures to ensure the products are safe from both the supplier and the buyer's perspectives. We carry out Marker Chemistry (e.g., HPLC, GC etc.), Microbiology tests (e.g., Pseudomonas, Salmonella, Escherichia Coli), heavy metal analysis (e.g., lead, arsenic, cadmium kept below the regulatory limits), Contamination (e.g., metal flakes from machinery), physical characteristics (e.g., powders for tablets must have low moisture content) and stability (e.g., the time for a product from initial production). We use compendium methods (USP and European) for an extensive validation process.

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.

• Just believing you have come up with a great idea doesn't imply others will feel the same.
• Sometimes everything might not just function how it's meant to (scale-up changes product characteristics, Shorter shelf life span than required, low consumer acceptance, etc.)
• Costs and availability of ingredients
• Processing and equipment constraints
• It can be challenging to communicate with a Multifaceted Team since each backdrop has its own:

• Subject Matter Expertise
• Objectives and goals
• Understanding of other disciplines
• Depending on the firm structure, there may be commonalities or gaps in functions.

Rapid: 3-6 months

• An expansion of an existing product line
• As an example, consider a new flavour of a well-known drink.

Mediocre: 6 months-1year on

• A new food product that can still be manufactured on old equipment
• For instance, consider a recent sort of cereal.

Long stretch: 1-3 years

• A completely new product - might be difficult to manufacture or require new equipment to be designed/purchased.
• Co-extruded snacks and plant-based meat substitutes are some examples.
• Because there are additional regulatory and commercial barriers to overcome, producing a novel ingredient frequently takes longer than generating a full food product.

• It is critical to be able to think freely and creatively.
• Mixes, line extensions, and assembly items should be avoided.
• Avoid using pricey products, or be prepared to negotiate how to pay for them.
• A course usually does not have an alcohol licence.
• CBD oil is not currently permitted in several areas for use in food.
• The availability of processing equipment is essential for your new product concept.