Why Choose Food Research Lab'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. Food Research Lab's 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 Food Research Lab 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.

Poppy Seeds Recalled due to Potential thebaine Presence

09 Mar

Hoyts Poppy Seeds recalled due to the potential presence of a chemical (thebaine)

by Food Research Lab

in Insights, recall

Comments

Products Recalled:

Poppy seeds were recalled due to the potential presence of a chemical (thebaine), and Hoyts food manufacturing Pty Ltd, Australia, produced the Poppy seeds.

Problem:

The NSW government Food authority announced an immediate recall on November 15, 2022. This product contains a chemical- thebaine- that can cause potential health risks for humans who consume the contaminated food.
The product has been recalled by Hoyts, who had contacted the allergy support organisations, who will subsequently inform their members about the recall. Additionally, the business has sent its clients a point-of-sale notice. Customers are informed in these notices about the cause of product recall and what they should do if they have already purchased it [1].

Scientific Evidence:

The poppy seeds contaminated with opium alkaloids are becoming increasingly common in recent years, making Europe concerned. The seeds can be contaminated during processes like harvesting [2].
Therefore, a person can be exposed to thebaine by consuming food that contains poppy seeds. Animal studies suggest that thebaine has a higher acute toxic potential than morphine, causing mortality. It can also cause fetal malformations, and neurotoxicity, which is evidenced by increased respiratory rate. Higher doses may cause Central Nervous System (CNS) hyperactivity, causing increased urination, defecation and salivation. Convulsions and death could occur at even higher doses.
Because the reliability of the available data on the acute toxicity of thebaine is limited, it appears appropriate to consider the chronic Threshold of Toxicological Concern (TTC) values for a conservative estimation of risks resulting from acute exposure to thebaine.
Assuming a high short-term consumption of 55 g poppy seeds in adults (70 kg body weight) or 19 g poppy seeds in children (23 kg body weight), the thebaine content in poppy seeds would have to be lower than approximately 2 mg/kg to avoid an exceedance of the TTC value of 1.5 µg/kg body weight set for substances of “Cramer class III”. However, data from the European food market show that the contents of thebaine in poppy seeds can be significantly higher [3].

Product Image:

What Regulations Clarifies:

A health-based guidance value, known as the Acute Reference Dose (ARfD), of 10 μg morphine per kg of body weight, based on the lowest known oral therapeutic dose of morphine, is recommended by the European Food Safety Authority (EFSA) [4].