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.

Fishy Fish Pie and Chicken and Turkey Casserole recalled because they may contain pieces of plastic.

Fishy Fish Pie and Chicken and Turkey Casserole (1)

04 Sep

Fishy Fish Pie and Chicken and Turkey Casserole recalled because they may contain pieces of plastic.

by admin

in Insights, recall

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Subject:

Fishy Fish Pie and Chicken and Turkey Casserole recalled because they may contain pieces of plastic.

Products Recalled:

A batch of Fishy Fish Pie and Chicken and Turkey Casserole, available in 400g cans, with batch numbers 1028F and 1032F, respectively.

Problem:

On May 11, 2023, a batch of Fishy Fish Pie and Chicken and Turkey Casserole was recalled by Lily’s Kitchen since they may contain plastic pieces.
The presence of plastic makes the products unfit for consumption by pets and poses a choking hazard. A product recall notice has been issued that explains the reason for the product recall and what should be done if the product has already been purchased [1].

Scientific Evidence:

Physical hazards include various substances, including glass, metal, plastic, wood, and stones. Physical contamination can occur throughout the production process, including the receiving dock for ingredients and supplies.
Physical hazards are roughly divided into “hard/sharp” and “choking” hazards that result in laceration of the mouth or throat, dental damage, laceration or perforation of the gastrointestinal tract, and choking. Gastrointestinal perforation and choking can be life-threatening.
A hazard analysis must be performed to detect and assess known or reasonably expected physical hazards (such as stones, glass, and metal particles).
If the hazard analysis has detected a known or reasonably anticipated physical danger that necessitates preventive control, then the control must be identified and implemented [2].

What Regulations Clarifies:

Regulations are implemented to prevent contamination of the food products.
HACCP should be implemented and then monitored to build a hazard control strategy.
There are numerous potential processes or intrinsic approaches that can be used during the preparation of food items to manage foreign material.
These will vary widely depending on the product being manufactured, but many process controls can be customised to control some of the hazards associated with most processes successfully.
A wash or spray phase may be used in some operations to remove foreign elements from produce, ingredients, or other items. This fundamental stage can remove objects from fields or foreign materials as ingredients or products enter a food process [3].