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.

McEnnedy Corn Dog by Lidl recalled due to Listeria

28 Oct

McEnnedy Corn Dog recalled due to Listeria monocytogenes contamination.

by admin

in Insights, recall

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Subject:

McEnnedy Corn Dog recalled due to Listeria monocytogenes contamination.

Products Recalled:

McEnnedy Corn Dog, available in 530 gms with best before dates of 28 April 2024, 10 June 2024 and 10 August 2024

Problem:

On September 5 2023, Lidl issued a voluntary recall of McEnnedy Corn Dog and accompanying sauce. The product recall has been initiated because of Listeria monocytogenes contamination.
This product has the potential to cause serious health issues in humans.
Point-of-sale notices were displayed where the product was sold. These notices explain to customers why the product has been recalled and what to do if they have already bought it [1].

Scientific Evidence:

Listeriosis is a severe foodborne illness that affects primarily those with weakened immune systems. Listeriosis is caused by the bacterium group called Listeria monocytogenes. Listeria monocytogenes infection is normally acquired via ingestion of contaminated food.
Listeriosis can cause symptoms that mimic flu and include muscle ache, high temperature and chills. Other symptoms include feeling sick and diarrhoea. In severe cases, Listeriosis can cause complications such as meningitis, which is associated with mortality [2].

What Regulations Clarifies:

According to the regulations, bacterial outbreak is a risk that an establishment producing food products exposed to the post-lethality environment must control through its HACCP plan or prevent in the processing environment by a Sanitation SOP or other relevant programme.
The law requires food businesses to exclude anyone from work if they have an infection that can be passed on through food and there is any likelihood of them contaminating food directly or indirectly.
Good construction and maintenance of premises, as well as effective cleaning and disinfection procedures, need to be in place to minimise the risk and remove potential sources of L. monocytogenes contamination.
As raw foods can be contaminated with L. monocytogenes, healthcare/social care organisations should take appropriate steps to control cross-contamination from raw food directly or indirectly onto ready to eat (RTE) food products.
monocytogenes can grow in refrigerated storage. Putting in place controls to minimise the shelf life will limit the opportunity for L. monocytogenes to grow to harmful levels.
Organisations must maintain the cold chain of chilled RTE food at relevant temperatures.
Some manufacturers may specify a storage temperature lower than 5°C, which must be followed [3].