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.

Chocolate Chip Explosion cake by David Cookies recalled

25 Nov

Chocolate Chip cake recalled due to the presence of peanuts

by Food Research Lab

in Insights, recall

Comments

SUBJECT:

Chocolate Chip cake recalled due to the presence of peanuts

Products Recalled:

David Cookies’ “Marketside Chocolate Chip Explosion Cake”, with lot number #BS23212, available in 7 oz clear plastic packaging, has been recalled

Problem:

The product recall was initiated on September 19^th 2023, after discovering that David Cookies’ “Marketside Ultimate Peanut Butter Chocolate Cake” were mislabeled as “Marketside Chocolate Chip Explosion Cake”. The product may pose a risk for anyone allergic to peanuts.
This mislabeling does not indicate peanut as a key ingredient and does not mention peanut as an allergen warning on the product label. Investigation revealed that the problem occurred at the packaging and labelling stage.
All products named Marketside Ultimate Peanut Butter Chocolate Cake” and “Marketside Chocolate Chip Explosion Cake” have been blocked from the distribution centres, and consumers were urged to return the product a the point of purchase for a full refund [1].

Scientific Evidence:

Peanut allergy is among the most common food allergies due to its high prevalence, reaction severity and lack of reliable therapies.
Peanut allergy can affect the skin, respiratory and gastrointestinal systems. The symptoms include flushes, acute urticaria, rashes, wheezing, cough, rhinorrhoea, nausea, vomiting, abdominal pain and diarrhoea [2].

Chocolate Chip cake

What Regulations Clarify:

The Food Allergen Labeling and Consumer Protection Act has identified eight food ingredients as major food allergens. The allergens include crustacean shellfish, egg, milk, tree nuts, peanuts, soybeans, wheat and fish.
Manufacturers should have strict protocols that ensure that the food is not adulterated or misbranded due to undeclared allergens.
Food labels are required by law to list the food source of each major food allergen that was used to formulate the product.
There are two methods on the food label to declare the source of the allergen:

A major food allergen’s food source must be identified Following the name of the ingredient in parentheses. For example, “Whey (milk)”, “lecithin (soy)”, OR
In a “contains” statement, immediately after or next to the list of ingredients. For example, “Contains milk, nuts and soy”[3].