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.

Zingerman’s Ice cream products recalled due to an allergen

17 Feb

Recall of Zingerman’s Ice cream products due to the presence of an allergen

by Food Research Lab

in Insights, recall

Comments

Products Recalled:

An ice cream factory, Zingerman’s, based in Ann Arbor, MI, has recalled 173 pints and 50 quarts of Paw Paw gelato and 58 pints and 10 quarts of Harvest Pumpkin gelato since they may contain egg allergen.

Problem:

Following the discovery that Paw Paw and Harvest Pumpkin Gelato included “Egg,” the recall was started. This gelato was sold in containers with “Egg” listed under “produced in a facility” but not under the ingredients or allergy statement. A subsequent investigation revealed that human labelling mistakes were to blame for the issue [1].

Scientific Evidence:

An allergic response to a pathogenic immunological mechanism brought on by eating eggs is called an egg allergy.
Although alternative pathways may exist, acute, type I, IgE-mediated hypersensitivity is the only pathogenic mechanism for egg allergy that is now fully understood.

The allergy often emerges before the kid ages two years; in 55% of instances, it goes away during the first six years of life [2].

Product Image:

What Regulations Clarifies:

There are more than 160 items that have been linked to food allergies in people with sensitivity. Additionally, many dietary elements in sensitive people might result in non-allergic hypersensitivity responses and a need for specific labelling.
The FDA mandates that the allergen be mentioned in the ingredients section, within parenthesis (e.g. “whey(milk)”), or just below the list of ingredients in a statement called ‘Contains’.
The main food allergens are milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybeans [3].