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.

Morrisons Recall Spanish Chorizo Rings owing to Salmonella

18 Nov

Spanish Chorizo rings by Morrisons recalled due to Salmonella

by Food Research Lab

in Insights, recall

Comments

SUBJECT: Morrison Spanish Chorizo ring recalled due to microbial contamination

Products Recalled: Morrisons Spanish Chorizo Ring, available in 200gm pack with a best before date of 08 December 2023, has been recalled by Morrisons due to the presence of Salmonella.

Problem:

A voluntary product recall of Morrisons Spanish Chorizo Ring has been initiated by Morrisons on 15 September 2023 due to the presence of Salmonella. Salmonella causes foodborne illness if consumed
A point of notice has been issued, which educates consumers about why the product is being recalled and what they should do if they purchased it [1].

Scientific Evidence:

Salmonella is one of the most often identified foodborne bacteria, often found in food animals like poultry and cattle. The bacterium is disseminated by consuming uncooked animal products.
The symptoms of Salmonella infection in humans include diarrhoea, fever, stomach cramps, chills, headache, nausea, or vomiting.
In severe cases, the bacterium can cause bacteremia that result in high fever and septic shock [2].

Spanish Chorizo ring

What Regulations Clarify:

Work locations, surfaces, and equipment used for raw and ready-to-eat food must be appropriately segregated.
Avoid cross-contamination by:

Chopping boards, work surfaces, and equipment should be cleaned and disinfected thoroughly before and after use to prepare raw food.
For raw meat/poultry and ready-to-eat food products, it is advisable to use separate equipment, including chopping boards and blades) for raw meat/poultry and ready-to-eat food unless it can be heat disinfected in a professional dishwasher, for example.
Food manufacturers must ensure hand hygiene before preparing food products and touching raw food. Separate equipment and packaging must be used for raw and ready to eat food.
Separate cleaning products, such as rags, sponges, and mops, should be used in areas where ready-to-eat meals are stored, handled, and processed.
Employees must be trained on maintaining hygiene and preventing cross-contamination [3].