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.

Murray River Smokehouse Salami Pepper Recalled due to salmonella

12 Jan

Murray River Smokehouse Pty Ltd has issued a recall for its product found to have salmonella contamination.

by Food Research Lab

in recall

Comments

Products Recalled:

Murray River Smokehouse Salami Mild 180g, Murray River Smokehouse Salami Pepper 180g Batch Code 199 Best Before 25FEB2023, Batch Code 202 Best Before 06MAR2023 [1].

Problem:

The recall is due to microbial (Salmonella) contamination. The products have been for sale at Harris Farm Markets, Thyme to Taste, Uncles Small Goods, Goldfields Grocers, and Milawa Cheese in NSW and Victoria.

Scientific Evidence:

Salmonellosis disease occurs related to the consumption of contaminated food and food products not cooked well, like seafood, egg, poultry, milk, beef, pork and non-washed raw vegetables and fruits.
Salmonellosis causes many clinical symptoms in humans, grading from acute diarrhoea, abdominal cramp, and vomiting and may localize in the bowel to irritate the gut. It can also cause systemic infection by the migration of bacteria to the blood, causing septicemia.

Product Image:

What Regulations Clarifies:

Potentially effective preventative measures By Codex, good hygiene practices (GHP)-based and hazards-based guidelines are released.
Codex also advises the prevention of Salmonella contamination in beef and pork meat from the point of primary production till consumption should use the principles of food safety risk analysis whenever practical and suitable. Competent authorities should develop risk management metrics wherever it is feasible to represent the level of control of Salmonella in beef and hog meat necessary to achieve public health objectives.
The risk management framework (RMF) concept is promoted in Principles and Guidelines for the Conduct of Microbiological Risk Management (MRM) (CAC/GL 63-2007).