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.

Cherry Bombs Recall: Hazelnut Presence

25 Apr

Cherry bombs recalled due to the presence of Hazelnuts

by Food Research Lab

in Insights, recall

Comments

Products Recalled: Chukar Cherry Company of Prosser, WA, had recalled a limited quantity of Cherry Bombs since the product may contain hazelnuts, which was not mentioned on the product label.

Problem:

On February 21 2023, the Food and Drugs Administration announced an immediate recall of Chukar Company’s Cherry Bombs – 12 oz products due to the presence of hazelnuts which was not listed on the packaging. Hazelnuts may cause a potential health risk for humans allergic to nuts.
The company recalled the product from customers, and relevant allergy support organisations were contacted, which will subsequently inform their members about the product recall.
In addition, a point-of-sale notice was issued to the consumers that explained the reason behind the product recall and the measures to be taken if the product had already been purchased [1].

Scientific Evidence:

Hazelnut allergy prevalence is about 0.2-0.5% in the US.
The nut proteins in hazelnuts induce an IgE-mediated hypersensitivity reaction within minutes, known as hazelnut allergy.
Respiratory (rhinitis, asthma), gastrointestinal (abdominal pain, vomiting, or diarrhoea), and cardiovascular (tachycardia, hypotension, shock) symptoms may be present in severe generalised allergic reactions, which can be life-threatening.

In some cases, minor symptoms may be caused due to pollen-food syndrome (PFS), also known as oral allergy syndrome (OAS), due to cross-reactivity between pollen and plant-derived food. However, some subjects may be sensitised to other allergens that cause more severe symptoms [2].

What Regulations Clarifies:

The law mandates that food labels list the source of all significant food allergens used to prepare the food.
The type of tree nut (like pecans, almonds, and walnuts) and the fish species (like bass, cod or flounder) and crustacean shellfish type (like lobster or shrimp) must be specified per the law.
The ingredient that is a potential allergen must be stated on the food label in either way.

A different font or background colour may be used to highlight the allergen, which helps the customers understand the ingredients better and inform people with allergies and intolerances about the food they need to avoid.
A “contains” statement can be stated next to the ingredients list. Example: “Contains wheat, milk, and soy” [3].