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.

Soya lecithin soft gel capsules recalled by Holland & Barrett

09 Feb

Holland & Barrett recalls Soya Lecithin soft gel capsules

by Food Research Lab

in Insights, recall

Comments

Products Recalled:

Ultra Soya Lecithin 1200mg pack sizes of 50, 100, and 250 capsules were recalled from customers.

Problem:

Soya lecithin soft gel capsules manufactured by Holland & Barrett are being recalled because they may contain peanuts despite not being declared on the label, indicating that anyone with a peanut allergy may be at risk from using the product [1].

Scientific Evidence:

Peanuts contain protein that can cause an allergic reaction in around 3% of children. The severity of reactions to peanuts can vary. Mild reactions are most common and consist of hives, abdominal pain and vomiting.
Anaphylaxis is the most severe reaction and can be life–threatening. It can involve difficulty breathing, throat swelling or a drop in blood pressure. In Australia, peanuts are one of the most common foods to cause anaphylaxis [2].
A study was conducted in the Isle of Wight, UK, on a group of 3- and 4-year–old children with peanut allergy, and the results were compared to that of the children born in 1989. There was a documented twofold increase in reported peanut allergy (1.3–3.3%)[3].

Product Image:

What Regulations Clarifies:

According to the UK government, if a prepackaged food contains one of the 14 allergens, it must be clearly stated on the label. The allergen must be highlighted in some way when it is mentioned on the label [4]. 