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.

Sprouts recalled due to microbial contamination

01 Feb

Sprouts recalled due to microbial contamination

by Food Research Lab

in Insights, recall

Comments

Products Recalled:

Pams brand Alfalfa Sprouts, Salad Sprouts, Sandwich Selection Sprouts, and Spicy Sprouts Combo with USE BY 04 11 2022 distributed at Pak’n Save, New World, and Four Square stores throughout the North Island [1].

Problem:

On 26 October 2022, Pams brand sprout products were recalled for the possible presence of salmonella contamination.

Scientific Evidence:

One of the Public Health concerns is antimicrobial resistance, and Salmonella is one of the bacteria wherein some resistant serotypes have developed.
Salmonellosis is associated with the consumption of Salmonella-contaminated food products, mostly from poultry, pork and egg fruits, sprouts, and other vegetables
Salmonella illness can be severe. Symptoms commence from 6 hours to 6 days after infection. They include bloody diarrhoea, fever, and stomach ache. Most people return to normal within 4 to 7 days without needing antibiotics. However, some individuals with severe diarrhoea may require hospitalisation or antibiotic treatment.

Product Image:

What Regulations Clarifies:

The FDA’s FSMA produce safety rule and four additional requirements relating to growing sprouts must be followed by anyone cultivating sprouts for retail sale. They are as follows:

Preventing germs from growing on seeds.
Testing the irrigation water that sprouts had drained from.
Testing for Listeria monocytogenes in the sprout production facilities (growing, harvesting, packing, and holding).
Corrective measures must be taken if any test yields a positive reading to prevent the release and sale of contaminated sprouts. [2].