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.

Chai concentrate recalled due to Clostridium Contamination

10 Jan

Recall of chai concentrate due to potential microbial contamination

by Food Research Lab

in recall

Comments

Products Recalled:

The Chai Box, an Atlanta, Georgia-based manufacturer of chai concentrate, has issued a recall for 16 oz. glass bottles of Chai Concentrate Mix, UPC 7 93611 81925. Unsweetened Chai Concentrate Mix is available in two and 64 oz plastic bottles (UPC 7 93611 81926), nine and 16 oz glass bottles (UPC 793611819252), and 64 oz plastic bottles (UPC 793611819269)[1] .

Problem:

The company announced a recall on September 29, 2022, and released the reason for the recall, as the potential processing may lead to Clostridium botulinum contamination. These errors occurred during the commercial sterilizing process and might cause contamination by pathogens or rotting organisms, which, if consumed, could result in life-threatening sickness.

Scientific Evidence:

A toxin that assaults the body’s nerves and causes botulism, also pronounced “BOT-choo-liz-um,” is an uncommon but deadly sickness that can result in difficulty breathing, muscular paralysis, and even death. This toxin is occasionally produced by the microorganisms Clostridium botulinum, Clostridium butyricum, and Clostridium barati.

Product Image:

What Regulations Clarifies:

Nearly 35°C is the ideal temperature for proteolytic strains to develop and produce toxins; 26–28°C is the perfect temperature for nonproteolytic bacteria. At freezing (3–4°C), the nonproteolytic types B, E, and F can generate toxins.
The most popular technique for destruction is heat processing. Foods that have been adequately prepared and canned won’t have live C. botulinum. [2]