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.

Mooncakes recalled due to Allergens

04 Nov

Mooncakes recalled due to Allergens

by Food Research Lab

in Insights, recall

Comments

Subject:

Boxes Of Assorted Mooncakes Recalled Due To Undeclared Egg.

Products Recalled:

Assorted Mooncakes, available in gift boxes, available in small and large boxes with a best before date of 29/10/23.

Problem:

On September 11^th 2023, Sheng Kee of California, Inc issued an allergy alert on traditional mooncake products, which were available in glossy paper gift boxes in various colours with expiration date on the bottom of the box.
A recall was initiated since they may contain egg wash, which was not mentioned on the food product label. A further examination revealed that the problem was caused by a brief malfunction in the company’s production and packaging operations.
Individuals allergic to egg may risk experiencing a severe or fatal allergic response.
Consumers who have already purchased the product were advised to return the product to a store for a complete refund [1].

Scientific Evidence:

Egg allergy occurs when the body overreacts to the proteins found in egg whites or yolk. Egg allergy is among the most common types of food allergies that occur in childhood and whose symptoms resolve with time.
The most common symptoms of egg allergy include- vomiting, abdominal pain and diarrhoea. Other symptoms include Urticaria, wheezing, watery eyes, runny nose and anaphylaxis, which could be potentially life-threatening [2].

What Regulations Clarifies:

People who have food allergies should read labels and avoid foods to which they are allergic. The rule requires that all main food allergens used to create the meal be identified on food labels.
Food manufacturers must specify the name of the ingredient which has the potential to cause allergy in either way:
The name of the source of a major food allergen must appear

In parentheses, following the name of the ingredient. – Examples: “lecithin (soy),” “flour (wheat),” and “whey (milk)”, or

Immediately after or next to the list of ingredients in a “contains” statement. Example: “Contains wheat, milk, , and egg [3] .