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.

Ferrero chocolate recalls in a number of nations

18 Oct

Ferrero chocolate recalls in a number of nations

by Food Research Lab

in recall

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Products Recalled

A Dutch store has issued a recall after accidentally releasing salmonella-possibly contaminated Ferrero chocolate into the market. Ferrero Kinder Schokobons 300 grams having an expiration date of October 5, 2022, or earlier, are being recalled by Jumbo. Ferrero issued a recall for these items in April of this year due to an international monophasic Salmonella Typhimurium outbreak. Jumbo, however, claimed that a small number of retailers had just received some chocolate deliveries.

Problem: According to official statistics, the outbreak that infected more than 450 persons between December 2021 and June 2022 was associated with three instances in the Dutch. With over 100 patients, the U.K. had the most patients, followed by France. In Canada, there were four cases, while only one was in the U.S.

Symptoms related to the outbreak were reported in Belgium, Switzerland, Germany, Austria, Ireland, Sweden, Spain, Norway, Luxembourg, Italy, Denmark, and the Czech Republic. Ferrero has completed a probationary restart term at the Belgian Arlon site, where the contamination happened.

In April, the factory’s operations were put on hold. The Federal Agency For Safety Of The Food Chain (FASFC), commonly known as AFSCA or FAVV, granted conditional approval for the factory to continue operations in June after Ferrero requested permission to resume production in May.

A probationary restart period at the Belgian Arlon facility, where contamination occurred, has been completed by Ferrero. The Luxembourg Public Prosecutor’s Office is still looking into the incident.

Scientific Evidence: Salmonella typically causes diarrhoea, fever, and cramps in its victims. The majority of people recover without therapy, and the illness typically lasts four to seven days. Within Twelve to seventy-two hours after contracting Salmonella, the majority of infected individuals experience diarrhoea, fever, and cramps.

Some people’s diarrhoea may be so bad that they need to be admitted to the hospital. If not properly treated with medicines, the Salmonella infection in these people may move from the intestines to the bloodstream and eventually to other body regions and result in death.

The most vulnerable group to salmonellosis is children. Severe infections are more common in children under the age of five, the elderly, and individuals with compromised immune systems.

What does regulation clarify: When the presence of Salmonella spp. in the food may make it harmful to human health, this advice is intended to address testing techniques for Salmonella species (Salmonella spp.) in human foods and direct-human-contact animal foods, as well as the interpretation of test findings. A food is presumed to be adulterated by section 402(a)(1) of the Federal Food, Drug, and Cosmetic Act (FD&C Act) (21 U.S.C. 342(a)(1)) if it bears or includes any dangerous or detrimental chemical that might make it harmful to health.

In cases when food has tested positive for Salmonella spp., the F.D.A. may initiate enforcement action (Refs. 3, 4 and 5). Section 301 (21 U.S.C. 331) of the FD&C Act contains prohibitions that apply to contaminated food. Seizure, injunction, and criminal prosecution are possible penalties for FD&C Act breaches. See for sections 302, 303, and 304 of the FD&C Act (21 U.S.C. 332, 333, and 334.

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How pepgra helps:

The Food Research Lab Food Research Lab can assist you in creating a pure and secure product. With the aid of professionals with extensive industry expertise, we assist you in putting safe and practical precautions in place to avoid serious risks. By making your idea a reality, we assist you in acquiring the quality you desire.