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.

Public Health Alert for Frozen meatloaf due to misbranding

14 Aug

Frozen Meatloaf Recall: Allergen Misbranding Alert

by admin

in Insights, recall

Comments

Subject:

Public Health Alert issued for Frozen meatloaf products due to misbranding and undeclared allergens

Products Recalled: Ready to cook meatloaf & tomato sauce mixed rice and spinach, available in 14 oz., paper or plastic three-compartment trays.

Problem:

On May 2nd, 2023, the Food Safety and Inspection Service (FSIS) of the United States Department of Agriculture issued a public health alert due to suspicions that frozen ready to cook meatloaf entrée products could contain undeclared milk, a known allergen.

The product contains milk, a known allergen, that could cause potential health risks for individuals allergic to milk.
FSIS discovered this issue while investigating the product label. Although the meatloaf contained milk, it was not listed as an ingredient. In addition, the product also contained egg, soy and wheat.
There were no reports of adverse events after consuming the product. Consumers allergic to milk, egg, soy and wheat

must either throw the product away or return it to the meal service program [1].

Scientific Evidence:

The most common food allergy in children is milk allergy. Although there have been instances of milk allergy in adults, it is less common because it is often outgrown by children during their first years.
Caseins and β-lactoglobulin have been implicated as allergy-causing agents, but allergies to other minor proteins like bovine serum albumin and immunoglobulins have also been documented.

The clinical features of milk allergy can be mild to severe, including hives, wheezing, vomiting and digestive problems. In severe instances, milk allergy can cause anaphylaxis, a life-threatening reaction [2].

Product Image:

What Regulations Clarify:

Food businesses must identify all the potential allergens and label them clearly in food products.
The source of the allergen must be specified on the product label. Example- Whey(milk)
The allergen must be mentioned on the product label in either way- within brackets following the name of the ingredient. Example- lecithin (soy); or immediately after the ingredient list in the ‘Contains’ statement. Example- Contains milk, soy, and eggs.
A’May contains’ statement helps inform consumers of the allergen the product may inadvertently have due to processing conditions and facilities [3].