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.

Big Sky Bread's Granola Bars Recalled due to Undeclared Milk

04 Mar

Granola Bars by Big Sky Bread Recalled due to Undeclared Milk on the Food Label

by Food Research Lab

in Insights, recall

Comments

Products Recalled:

Big Sky Bread Company Chocolate Chunk Granola and Chocolate Chunk Peanut Butter Chip Granola were recalled due to undeclared milk on the food label. Both products are produced by Big Sky Bread Company (U.S.).

Problem:

The Big Sky Bread company announced a recall of Granola bars on November 9th 2022. The U.S Food and Drug Administration (USFDA) officially published about this recall on November 14th 2022. These products contain undeclared milk, which might be a possible health risk for people with a milk allergy.
Big Sky Bread Company has recalled the products from consumers and contacted the relevant allergy support organisations that would inform their members about the recall. Additionally, the company has sent its consumers a point-of-sale notice. Customers are informed in these notices why the goods are being recalled and what to do if they purchase them.
No illnesses have been reported to date. However, a routine inspection revealed that products containing milk were being sold that did not disclose the presence of milk, which led to the recall of the products [1].

Scientific Evidence:

Individuals allergic to milk may experience hives, itching, tingling around the lips and mouth, swollen lips, tongue or throat, coughing, wheezing, shortness of breath, vomiting, and anaphylaxis after consuming milk products.
A life-threatening reaction, anaphylaxis can narrow the airways and obstruct breathing. Milk follows peanuts and tree nuts as the most common agent to cause anaphylaxis [2].

Product Image:

What Regulations Clarifies:

The law requires that food labels identify all the allergens used to make food.
This requirement is met if an ingredient’s common or usual name identifies that allergen’s food source name (for example, buttermilk).
The potential allergen should be mentioned on the food label in either way-

Allergens on the label must be emphasised using a different font, style, and background colour or by bolding the text. These help consumers learn more about the ingredients in packaged foods and are beneficial for those who need to avoid certain foods due to food allergies or intolerances.
The allergens could also be mentioned adjacent to the ingredients list in a statement stating “contains.”
Example: “Contains tree nuts, eggs and soy” [3].