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.

Ready to Eat Salad with Chicken Products – Guires Food Research Lab

06 Jul

Ready to Eat Salad with Chicken Products

by Food Research Lab

in Insights, Ready To Eat, recall

Comments

Subject: Ready to Eat Salad With Chicken Products recalled due to various allergens.

Products Recalled: Trader Joe’s Lemon Chicken and Arugula Salad packed in 9 oz. Clamshell food packaging with a Best by date of 03/06/23 and a lot code: GHNW 059-06.

Problem

The product had an incorrect food product label. The product contained wheat, a known allergen, which was not mentioned on the product label.

The top label was correct, while the bottom label was not. The bottom label contains ingredients for Broccoli Slaw and Kale Salad with White Chicken meat, which does not contain wheat.

The issue was brought to notice when the production facility informed FSIS that the product had an incorrect ingredient list on the bottom label, initiating the product recall. No instances of adverse reactions have been reported so far [1].

Scientific Evidence:

Wheat is a common food allergen and may cause IgE- or non-IgE-mediated allergic reactions to its proteins.
Anaphylactic reactions, which can be life-threatening, may be caused as a result of consuming wheat-containing products by an individual sensitive to meat.

Wheat allergy presents with symptoms like allergic rhinitis, asthma, urticaria, acute exacerbation of atopic dermatitis, abdominal pain, vomiting, angioedema, or exercise-induced anaphylaxis.
In addition, wheat contains gluten, which may cause coeliac disease in susceptible individuals and non-coeliac gluten sensitivity [2].

salad with chicken

Regulation:

Food products must be labeled appropriately. Voluntary statements should be present on the food product, like ‘Contains milk, wheat, sesame, soy.
The ingredient’s source must be mentioned on the label to alert consumers within parentheses. Example: ’Whey (from Milk).
If a manufacturing facility and adequate sanitation standard operating procedures (SSOPs) cannot remove the source of the allergen, information about the processing environment can be mentioned on the food product label. Example: ‘Manufactured in a facility that processes nuts, sesame, and soy [3].