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 (FRL) 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.

Pain Au Chocolat recalled due to Mould

03 Oct

Pain Au Chocolat recalled due to possible presence of mould

by admin

in Insights, recall

Comments

Subject:

Pain Au Chocolat recalled due to possible presence of mould

Products Recalled:

Six Pain Au Chocolat by St Pierre has been recalled due to the presence of Mould.

Problem:

Pain au chocolat is a type of pastry with a chocolate filled centre.
The product recall was initiated by the company on August 18, 2023. The products were contaminated by Mould, which could make the products unsafe to eat.
Point of sales notices have been issued to consumers explaining the reason for the product recall and what should be done if the consumers have already purchased it .

Scientific Evidence:

Mould is a type of fungus that thrives in moist and warm environments. They can exist in foods with high acidity, such as fruits, pickles, jams, salt meats, and tomatoes.
Mould can develop during food processing or production processes such as harvesting and storage.
Various fungi cause invasive fungal infections related to food, drinks, and dietary supplements and mostly affect the gastrointestinal system in immunocompromised individuals.
Fungal infection may disrupt the intestinal mucosal barrier. Although the illness is extremely rare, it is related to significant morbidity and mortality.

Pains Au Chocolate

What Regulations Clarifies:

Food manufacturing businesses must adhere to HACCP to ensure quality and hygiene in the production facility.
Cleanliness is essential for mould control. Mould spores from contaminated food can accumulate in refrigerators, dishcloths, and other cleaning equipment.
To avoid contamination, the ingredients must be purchased from certified suppliers and meet appropriate standard criteria.
To avoid cross-contamination, hazardous or sensitive raw materials must be kept separately from other raw materials at the appropriate temperature.
In-plant inspection personnel (IPP) are in charge of ensuring compliance.
The necessary HACCP or SSOP measures will be carried out in order to control and document the verification process .