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.

Caramel Milk Batons Recalled due to undeclared peanuts

04 Mar

Hotel Chocolat Caramel Milk Batons Recalled due to undeclared peanuts on the food label

by Food Research Lab

in Insights, recall

Comments

Products Recalled:

Hotel Chocolat Caramel Milk Batons because it contains peanuts which was not mentioned on the label. This is Caramel Milk Batons produced by Hotel Chocolat (UK).

Problem:

The UK Food Standards Agency has ordered for an immediate recall of Milk Batons on November 10, 2022. This product contains peanuts that can cause possible health risk for anyone with peanut allergy.
The product purchased between October 21st and November 9th 2022 have been recalled from customers by Hotel Chocolat since it contained peanuts that was not disclosed on the label.
The relevant allergy support organizations were contacted which will inform their members about the product recall.
Customers were issued a point-of-sale notice by the company that explains the reason for product recall and instructs them the steps to be taken if they had already purchased the product [1].

Scientific Evidence:

For some people with peanut allergies, even small amounts of peanuts can result in a major reaction that could even be life-threatening. Consuming peanuts is one of the most prevalent causes of severe allergy episodes (anaphylaxis). signs can include hives, redness, swelling, or skin responses. They can also include tingling or itching in or around the mouth and throat. digestive issues including diarrhea, cramps, nauseousness, or vomiting, throat constriction, breathlessness or wheezing a stuffy nose [2].

Product Image:

What Regulations Clarifies:

A Label must display caution and allergens present in the product.
Any of the 14 food allergens that are required by law to be declared as ingredients in food products must be listed and highlighted in the ingredients list.
Using a different font, style, background color, or text bolding, allergens on the label must be highlighted. These are beneficial for people with food allergies and intolerances who must avoid certain foods because they can help consumers learn more about the ingredients in packaged foods [3].