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.

Peach Oat bars by Bobo’s recalled due to unlabelled coconut

18 Jan

Peach Oat bars recalled due to undeclared coconut in the US

by Food Research Lab

in Insights, recall

Comments

Subject:

Peach Oat bars recalled due to undeclared coconut in the US

Products Recalled:

Bobo’s Peach Oat bars are available with lot code 3J27111 and a best-before date of 23/7/24. These wrapped bars are also available in cartons with lot codes 3J21111 or 3K01111 and best-by dates of 7/17/2024 and 7/28/2024, respectively. The bars are 3oz and come in either a single bar or a box of 12.

Problem:

Bobo’s peach oat bars contain coconuts which was not mentioned on the product label.
The product recall began after it was revealed that coconut-containing products were delivered in packaging that did not reveal the presence of coconut on the ingredient list.
People who are allergic to tree nuts or have a significant sensitivity to coconut run the risk of having major or life-threatening allergic reactions if they consume such products. However, no illnesses have been reported to date.
Consumers who purchased the affected lot are instructed to return it to the place of purchase for an exchange or a full refund if they are allergic to coconuts. Affected products should be discarded and not consumed [1].

Scientific Evidence:

Coconut allergy can be relatively rare but compared to other tree nut allergy. Individuals allergic to tree nut may or may not have an allergic reaction to consumption of coconut.
Very few cases of allergic reaction have been reported due to coconut consumption. Symptoms of coconut allergy include severe stomach aches, itching, swelling, diarrhea, nausea, vomiting and anaphylaxis [2].

Product Image:

What Regulations Clarify?

The law requires that food labels specify the source of all major food allergens used in the development of food products.
This criterion is met if an ingredient’s common or typical name already specifies the allergen’s food source name (for example, buttermilk).
The law also mandates that the type of tree nut (such as almonds, pecans, or walnuts) and the species of fish (such as bass, flounder, or cod) and crustacean shellfish (such as crab, lobster, or shrimp) be disclosed. The allergen’s food source must be mentioned on the food product label at least once in one of two ways.
A major food allergen’s food source must be identified in the following ways: