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.

RTE Chicken recalled due to presence of Listeria

10 Oct

R.T.E. chicken recalled due to the presence of potential contamination

by Food Research Lab

in recall

Comments

Products Recalled:

The two products recalled by Connoisseur’s Kitchen was 2-lb. box packages of Spice mantra chicken korma and spice mantra butter chicken with lot code 220803-406US and 220803-400US

Problem: The USDA’s Food Safety Inspection Service (FSIS) announced that Connoisseur’s Kitchen recalled about 880 pounds of frozen ready-to-eat (R.T.E.) chicken products which were launched on 7^th august 2022, due to possible Listeria monocytogenes contamination. The issue was noted when the Canadian Food Inspection Agency notified FSIS about a product being linked to a sample that tested positive for the Listeria monocytogenes. According to F.D.A, the Listeria monocytogenes are considered to be pathogenic disease-causing bacteria that can withstand refrigeration and even other preservative measures.

Scientific Evidence: Listeria monocytogenes are pathogens potential to cause listeriosis and can last for several days to weeks. The symptoms can range from fever, headache, and nausea in the mild range to confusion, neck stiffness, loss of balance and convulsions at some severe stages. The previous year Tyson company R.T.E. meat product caused two people to become severely ill and was found at the centre for disease control and prevention (C.D.C.) due to listeriosis

What does regulation clarify:

The meat and poultry product contamination and adulteration come under the federal meat inspection act (FMIA)and poultry products inspection act (PPIA). 21 U.S.C. 453(g) and 21 U.S.C. 601(m) state exactly about contamination of poultry and meat products under various conditions and its legal regularities if found under actionable conditions.
Poultry and meat are to be maintained in proper sanitary conditions, and contamination of such bacterias as Listeria monocytogenes, which have harmful impacts on health, are to be avoided since they are prone to microbial infections very easily and can pass on to the consumers very rapidly.