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.

Yaadgaar assorted Baklava recalled due to undeclared milk

06 May

Yaadgaar assorted Baklava recalled due to unlabelled milk

by Food Research Lab

in Insights, recall

Comments

Products Recalled: Yaadgaar assorted Baklava of pack sizes– 200g, 500g and 1kg, Batch code- 2311, 2324 and 3016, with best before dates of 07 May 2023, 20 May 2023 and 16 Jul 2023, respectively, have been recalled.

Problem:

The assorted Baklava packs by Yaadgaar have been recalled since they contain milk which was not mentioned on the label.
Those allergic to milk or intolerant to its constituents may face health risks if they consume the product.
Yaadgaar Operations Limited has notified the appropriate allergy support agencies has recalled the product from consumers.

These organisations will inform their members of the recall. Customers have also received a recall letter from the business informing them of the reason for the recall and what to do if they have purchased the product [1].

Scientific Evidence:

Lactose-intolerant individuals have difficulty effectively digesting lactose, a sugar in milk, and experience bloating, gas, and diarrhoea after ingesting dairy-containing products.
The symptoms of lactose intolerance/ malabsorption are uncomfortable, although not life-threatening.
One of the most prevalent forms of food allergy, Cow’s Milk Allergy (CMA), is immune-mediated in most instances. While the symptoms of CMA may occur within the first few days of life, lactose intolerance usually occurs in adulthood.

CMA affects the small intestine, leading to decreased lactase production, which causes symptoms like that of lactose intolerance [2].

Import Regulation:

The EU Food Information for Consumers Regulation (EU FIC) specifies the rules for allergy labelling for producers of pre-packaged foods.
The ingredients list for prepared meals is required. Whenever an allergenic item appears in the ingredients list, it must be mentioned in some form.
For instance, the allergen must be listed in solid and contrasting hues or by italicising them.
The label of a food product should contain one of the following lines if there is a possibility of allergy cross-contamination: may include X; not recommended for those who have X allergies.
Only after a comprehensive risk analysis should cautious allergen labelling be utilised. If the risk of allergy cross-contamination is genuine and cannot be eliminated, it should be used [3].