Why Choose Guires'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. Guires 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 Guires 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.

Avocado salsa dip recalled due to undeclared milk

08 Sep

Avocado salsa dip recalled due to undeclared milk

by admin

in Insights, recall

Comments

Subject:

Avocado salsa dip recalled due to undeclared milk

Products Recalled:

Tostitos Avocado Salsa Jar Dips, available in 15 oz. (425 g) jars.

Problem:

Frito-Lay voluntarily recalled Tostitos Avocado Salsa Jar Dips on June 16, 2023. The avocado salsa dip may contain undeclared milk, a potential allergen. Although the front of the affected jar is appropriately labelled as Tostitos Avocado Salsa, the reverse of the jar is mislabelled with nutritional information and declarations of another product. As a result, milk was not included on the product label. Those with a milk allergy or extreme sensitivity risk suffering from life-threatening allergic responses if they consume these products. A product recall was requested since the product was sold nationwide through retail outlets and e-commerce platforms. The corporation issued a notice informing consumers why the product was recalled and what they needed to do if they brought it [1].

Scientific Evidence:

Cow’s milk allergy (CMA) is an immune-mediated reaction to proteins found in cow’s milk that occurs after intake. It is one of the most prevalent food allergies in childhood within the age of one year.
Immune-mediated responses to cow’s milk are classified as IgE-mediated, non-IgE-mediated, and mixed (IgE combined with non-IgE).
CMA is caused by IgE, a type I hypersensitivity response in which symptoms appear within minutes to 1 to 2 hours of intake.
The cow’s milk allergy symptoms include urticaria, angioedema, throat tightness, respiratory symptoms such as difficulty breathing, coughing, and wheezing, gastrointestinal symptoms such as abdominal pain, vomiting, and diarrhoea, and cardiovascular symptoms such as dizziness, confusion, and hypotension [2].

What Regulations Clarifies:

Food manufacturers must abide by the allergen labelling guidelines established by the regulatory authorities.
The regulation mandates that all main food allergens used to develop the product be identified on food labels. The condition meets if an ingredient’s usual or common name already indicates the allergen’s food source name (for example, buttermilk).
The allergen’s food source must be mentioned on the food label at least once in one of two ways.
A major food allergen’s food source must be specified. Examples are “whey (milk),” “lecithin (soy),” and “flour (wheat).”
A “contains” should be present immediately after or next to the list of ingredients. Example: “Contains milk, wheat, and soy.”
A “may contain” or “produced in a facility that also uses” statement must also be present on a product label [3].