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.

Mini Cinnamon Crumb Cake Recalled due to undeclared pecans on Food Label

04 Mar

Mini Cinnamon Crumb Cake Recalled due to undeclared pecans on Food Label

by Food Research Lab

in Insights, recall

Comments

Products Recalled:

Mini Cinnamon Crumb Cake was recalled because it contained pecans which were not mentioned on the label. The product was produced by Boston Baking, Inc. (U.S.).

Problem:

The Boston Baking Company announced a recall of the Mini Cinnamon Crumb Cake on November 14^th The U.S. Food and Drug Administration (USFDA) officially published the statement on the same day. The product contains undeclared pecans that will make a possible health risk for people allergic to pecan nuts.
A Whole Foods Market team member found that the pecan-containing product was sold in packaging that did not list pecans among its ingredients, leading to the start of the recall. A subsequent investigation revealed that an error in the company’s production and packaging procedures was the reason for the issue.
The product was recalled from consumers, and the allergy support organizations were contacted that would subsequently inform their members.
A point-of notice was issued to the consumers by the company that explained the reason for the recall and the measures to be taken if they had purchased the product.
No illnesses or complaints have been reported so far [1].

Scientific Evidence:

People who are allergic to pecan nuts experience hives, itching, swelling, nausea, vomiting, diarrhoea, shortness of breath, wheezing, coughing, disorientation, and loss of consciousness after eating them. It is generally unpredictable and can cause severe anaphylaxis after eating hidden pecans. Some people may experience just one of these symptoms, while others may experience them all [2].

Product Image:

What Regulations Clarifies:

According to the law, food labels must state the source of all significant food allergens used in their production.
This requirement is fulfilled if the familiar or usual name of a component (like buttermilk) already contains the name of the food source for that allergen.
The variant of tree nuts (for example, almonds, walnuts, pecans) and the fish species (such as bass and cod) and shellfish (like crab and lobster) must be stated, as per 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 who have 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].