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.

Cocktail shrimp recalled due to contamination of Listeria

20 May

Cocktail shrimp recalled due to the contamination of Listeria monocytogens

by Food Research Lab

in Insights, recall

Comments

Products Recalled: Lidl US company recently (March 2023) announced a voluntary recall of ready-to-eat Tapas labelled Cocktail Shrimp by Lidl, 7 oz, due to possible Listeria monocytogenes contamination.

Problem:

A voluntary recall of Tapas branded ready-to-eat cocktail shrimp was announced by Lidl US on March 1st 2023. This voluntary recall applies to all units of ready-to-eat Tapas labelled Cocktail Shrimp by Lidl, packaged in 7 oz—containers that customers may still have. The UPC for impacted goods will be 4056489411499. The food recall applies to all current product codes on the market. Customers were also given point-of-sale awareness from the company. These warnings explain why the product is being recalled and what buyers should do if they have purchased it [1].

Scientific Evidence:

Listeria monocytogenes is an intracellular bacteria that can infect a variety of cell types and is the primary cause of human listeriosis [2].
Most listeriosis cases are caused by eating ready-to-eat (RTE) foods. The leading cause of L. monocytogenes contamination in food may be a lack of hygiene in the food production facilities.
Listeria monocytogenes bacteria can be potentially hazardous and even life-threatening in children, adults, and people with impaired immunity.
Listeria monocytogenes infection can cause miscarriages and stillbirths among pregnant women, even though healthy people may only have symptoms like high fever, severe headache, stiffness, nausea, stomach discomfort, and diarrhoea.
RTE foods must be free of harmful germs or reduce their concentrations to appropriate levels because they are meant to be consumed without further heating or preparation. For RTE foods to be microbiologically safe, producers and processors must implement various preventative measures against food contamination (FAO and WHO, 2019) [3].

What Regulations Clarifies:

The Food and Drug Administration (FDA) published guidance on controlling Listeria monocytogenes for food industries.
Although the intrinsic characteristics, processing temperature, and formulation (such as the presence of antimicrobial substances and other preservatives) are not individually effective in preventing the growth of L. monocytogenes, the interaction of these factors can effectively prevent the growth of L. monocytogenes in food products like deli salads and ready-to-eat food.
Food processing companies should abide by Current Good Manufacturing Practices (CGMP) and risk-based preventive controls for human foods (PCHF) to prevent listeria contamination and subsequent product recall [4].