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.

Easter egg hunt bag recalled due to allergens

17 Jun

Easter egg hunt bag recalled due to the presence of various allergens

by Food Research Lab

in Insights, recall

Comments

Products Recalled: Easter egg hunt bag recalled

The Card Factory’s Happy Easter Eggs hunt bags weighing 198 grams (about 6.98 oz), with a best–before date of January 2024, have been recalled since they may contain various allergens like gluten containing cereals, eggs, and nuts.

Problem

The Happy Easter Egg Hunt bag has been recalled by the Card Factory due to the absence of English labels for milk, peanuts, and soy. According to the company’s risk statement, it may also contain gluten containing cereals, eggs, and nuts.
Anyone allergic to milk, peanuts, soy, eggs and nuts and those sensitive to gluten may experience health risks if they consume the product.
The company has recalled the product from the consumers and issued a statement explaining the reason behind the recall and what must be done if a consumer has purchased the product. Additionally, relevant allergy support organisations were contacted by the firm, who will explain to their members about the product recall [1].

Scientific Evidence:

Food allergy (FA) is an unpleasant reaction to a specific food antigen, which is generally harmless to the healthy population, that is mediated by immunological systems and occurs in a sensitive individual.
FA was earlier considered a pediatric disease that occurs in childhood. However, with an increase in the adult population and lifestyle changes, there is an increase in the burden of food allergies in adults as well.
The clinical manifestations of food allergies can vary from mild discomfort to anaphylaxis, which can be life-threatening. Milk, soy, eggs and nuts are the most common food allergens [2].
Gluten, present in wheat, barley and rye, may cause symptoms like abdominal pain, vomiting or diarrhoea, which may be intermittent or chronic in Individuals with Coeliac disease and gluten sensitivity. Therefore, they are advised to adhere to a gluten-free diet [3].

What Regulations Clarifies:

According to the Food Standards Agency, a food business must provide information about allergens on its product label.
The allergen information must be present on prepackaged and non-prepacked food products.
Fourteen allergens that include gluten-containing cereals, eggs, celery, crustaceans, fish, milk, lupin, sesame, soybeans, tree nuts, mustard, peanuts, sulphur dioxide and sulphites and molluscs must be emphasised on the product label [4].