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.

Choco Crackles recalled due to unlabelled allergens

02 Dec

Choco Crackles recalled due to the presence of various allergens

by admin

in Insights, recall

Comments

Subject:

Choco Crackles recalled due to the presence of various allergens

Products Recalled: Morrisons Free from Gluten Choco Crackles, available in 300 g, with a best before date of 18 September 2024.

Problem:

The above-mentioned product is being recalled since it contains milk, gluten-free oats, and hazelnuts (nuts) that are not disclosed on the product label.
This indicates that anyone allergic to nuts, milk or milk-based products or gluten-free oats may be at risk of health problems from the product.
Morrisons has informed the appropriate allergy support organizations, who will notify their members of the product recall. Moreover, customers have received a point-of-sale notice from the business.
These notices explain the reason for product recall and what consumers should do if they have already purchased the product: if they are allergic to any of the ingredients, they should not consume it and must return the product to the retailer for a complete refund [1].

Scientific Evidence:

Food allergies affect 3%-8% of children and 1%-3% of adults in developed countries. It is not only common, but serious and life-threatening condition that necessitates a correct diagnosis and has a significant impact on an individual’s food habits and social life. Among the most common allergies include milk, eggs, wheat, peanuts, almonds, sesame, fish, fruits, and vegetables.
Food allergies such as milk, egg, and wheat are typically outgrown (patients develop tolerance), however peanut, tree nut, and fish allergies can last a lifetime.
Hives, shortness of breath, wheezing, stomach pains, vomiting, repeated coughing, difficulty swallowing, and feeling faint are all symptoms of a food allergy. Anaphylaxis, a potentially fatal condition, could also arise as a result of the allergen(s) [2].

Product Image:

What Regulations Clarify?

If an allergen is an ingredient or a processing aid, food manufacturers must identify all the main allergens on the food product label that include:

Celery
Gluten-Containing Cereals (Wheat, Rye, Barley, and Oats)
Crustaceans (Prawns, Crabs, And Lobsters)
Eggs
Fish
Lupin
Milk
Molluscs (Mussels and Oysters)
Mustard
Tree Nuts (Almonds, Hazelnuts, Walnuts, Brazil Nuts, Cashews and Pecans)

An ingredients list is required for pre-packaged foods. Every time allergenic components occur in the ingredients list, they must be highlighted in some way. For example, they can be listed in bold, contrasting colours or by underlining them.

Examples of ingredients that need to be clearly referenced to the allergen are:

Tofu (soya)
Tahini paste (sesame)
Whey (milk)
Allergen advice statements can also be used on the product label to explain how allergen information is presented on a label, for example:
‘Allergen Advice: for allergens, see ingredients in bold’
‘Allergen Advice: for allergens including cereals that contain gluten see ingredients in red [3].’