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 Silky Tahini recalled due to microbial contamination

21 Jul

Ready to Eat Tahini Recall: Microbial Contamination

by Food Research Lab

in Insights, Ready To Eat, recall

Comments

Subject: Ready to Eat silky tahini recalled due to possible presence of Salmonella.

Products Recalled: Silky Tahini, a product developed by the GoodFor brand, has been recalled in all GoodFor stores throughout New Zealand. This product recall does not include other products developed by the same brand.

Problem

On March 10th, 2023, the government recalled the product, which was imported from Turkey and sold in 420 g glass jars.
A point of notice was issued to consumers explaining why the product had been recalled and what to do if they had already purchased and consumed the product.
If a person had purchased the product and not consumed it, they must return to the store, where a full refund will be made. If a person has consumed a product and is concerned, they must seek the advice of a medical professional[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].

Regulation:

The MPI audits and oversees New Zealand’s food safety system, as well as enforcing food safety regulations. This involves approving food enterprises’ plans for food safety management.
These assess any potential food safety risks related in the production of food and establish operating procedures that reduce food hazards.
The MPI monitors food products and establishes the regulatory guidelines for the maximum acceptable microbial load, identifies any issues regarding food safety and checking if food safety control practices have been implemented in New Zealand and Australia.
The maximum microbial load for Salmonella in ready to eat food products in 5 bacteria per 25 grams [4].