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 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.

Cantaloupes recalled due to microbial contamination

06 Jan

Cantaloupes recalled due to Salmonella in Canada

by Food Research Lab

in Insights, recall

Comments

Subject:

Cantaloupes recalled due to Salmonella in Canada

Products Recalled:

Cantaloupes by Malichita and Rudy brands recalled due to contamination by Salmonella.

Problem:

On November 17^th, 2023, Cantaloupes by Malichita and Rudy brands were recalled since they were contaminated with Salmonella.
Six people have died in a Salmonella outbreak and 153 cases have been confirmed.
The problem was identified during an investigation by Canadian Food Inspection Agency (CFIA), leading to a product recall. According to the agency, 44% of those who were ill were 65 and older, while 35% were children aged five and under (Figure 1).
Consumers and distributors and instructed not to consume, distribute, sell, or serve the product [1].

Scientific Evidence:

Salmonella is one of the most common foodborne pathogens that causes illness although food contaminated with it may not look or smell spoiled.
Although animals are the common reservoirs for Salmonella, plants can also harbour the microorganism.
Short-term symptoms in healthy adults include fever, headache, vomiting, nausea, abdominal cramps, and diarrhea. Severe arthritis is one of the long-term complications. Salmonella may cause severe, sometimes infection in pregnant women, children, the elderly and those with weakened immune systems [2].

Product Image:

What Regulations Clarify?

Warm water and brush should be used to clean the melons that could be contaminated by soil, water, animals, and improperly composted manure.
Likewise, warm water and soap should be used to thoroughly wash all utensils, countertops, and cutting boards before and after handling melons.
Whole/uncut melons can be refrigerated for up to 15 days, depending on the ripeness, variety, and growing conditions.
Cut melons should be refrigerated immediately and stored in the refrigerator for up to four days. Any cut melons that have been left at room temperature for more than two hours should be discarded.
Before cutting the melon, thoroughly wash and scrub the entire melon with warm water using a clean produce brush. Bacteria from the outer rind can transfer to the inner flesh of the melon if you cut into it before washing.
There is no need to use anything other than water when washing melons. Washing melons gently under fresh, cool running water is as effective as using produce cleansers.
Throw away melons that are bruised or rotten [3].