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.

Frozen Dessert products recalled due to possible health risk

12 Oct

Frozen dessert products recalled due to possible health risk by Listeria monocytogenes.

by admin

in Insights, recall

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Subject:

Frozen dessert products recalled due to possible health risk by Listeria monocytogenes.

Products Recalled:

All dairy ice cream products and non dairy frozen dessert products due to possible health risk by Listeria monocytogens. The recalled products are manufactured by Ice Cream House.

Problem:

The products have been recalled on August 30^th 2023 due to a possible contamination by Listeria monocytogens, which can pose a possible health risk.
Listeria can cause serious health issues in humans. The product recall has been initiated since the desserts were sold at Ice Cream House in Brooklyn and through retail supermarkets in New York, New Jersey and Ohio.
A recall notice, which explains to consumers about the reason for product recall and what should be done if the product has already been consumed, was issued [1].

Scientific Evidence:

Listeria monocytogenes (L. monocytogenes) is a disease-causing bacteria found in moist habitats, soil, water, decomposing vegetation, and animals, and it may survive and even thrive under refrigeration and other food preservation techniques.
When humans consume food infected with L. monocytogenes, they can contract listeriosis. Symptoms might continue anywhere from a few days to many weeks, depending on the severity of the disease.
Mild symptoms may include fever, muscle pains, nausea, vomiting, and diarrhoea. Symptoms of the more severe form of listeriosis include headache, stiff neck, confusion, loss of balance, and convulsions. Listeriosis can be fatal in children, elderly individuals, and the immune-compromised [2].

What Regulations Clarifies:

The adoption of Current Good Manufacturing Practices (CGMPs) and Preventive Controls for Human Food Rule (PCHF) requirements for the production of Ready to Eat (RTE) foods can greatly reduce or eliminate L. monocytogenes infection.
Raw material or other ingredient control should include a Code of Conduct (COC) for L. monocytogenes. The FDA recommends that raw materials and other ingredients be tested under the COC on a regular basis to evaluate the efficacy of the supplier’s control programmes.
When contacting exposed RTE meals, food-contact surfaces (FCSs), and packaging materials, personnel should use appropriate utensils (such as spatulas or tongs) or wear gloves, and should not touch exposed RTE foods, FCSs, and packaging with bare hands.
The FDA recommends that food industries establish and implement time/temperature controls to ensure that foods are not held (e.g., before, during, or after production, or during transport) at a time and temperature combination that allows a significant increase in the number of L.monocytogenes.
The FDA recommends that the food should be transported using time/temperature controls that limit the growth of L. monocytogenes [3].