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.

 UK regulation for labelling requirements 

09 Apr

UK regulation for labelling requirements for pre-packed foods  

by Food Research Lab

in Regulation Updates

Comments

The food standards agency is a regulatory authority for food labelling and protects the consumer health. This page highlights the requirements of Regulation No. 1169/2011 of Food Information to Consumer (FIC) regulation. It describes legal standard for labelling for food products such as milk fish meat and bottled water.

The following information should appear on food labels and packaging:

Food name.

Food packaging must prominently display the name of the product, ensuring clarity and avoiding misleading information. If there is no legal name, we can use customary name that can be easily understand by the consumer for example: BLT for bacon, lettuce, and tomato sandwich. In the absence of customary name descriptive name of the food should be provided.

Date labelling.

Food label must include either a “best before” or “use by” date to ensure clarity regarding duration of the food.

Storage condition

Include on the label any specific storage requirements or instructions that consumers may require to use the food correctly. For instance, a product might necessitate phrases such as ‘refrigerate and consume within 3 days of opening’ or ‘do not microwave’.

List of the ingredients and quantity that has been used.

If your food has two or more Ingredients, including water and additives, must be listed in descending order of weight on food packaging under the “Ingredients” heading. Allergen information must always be clearly provided to ensure consumer safety.

Quantitative Declaration of Ingredients (QUID)

The QUID tells that the consumer about the percentages of particular ingredients contained in a food product. This requirement is applicable to the ingredient or specific category of ingredients involved.

This requirement pertains to ingredients mentioned in the food’s name or those typically associated with it by consumers.
This is highlight on the label in the form of picture, graphics, or words.

This is necessary to characterize a food and to differentiate it from products which may cause confusion because of its name or appearance.

The requirement for indicating the quantity of an ingredient or group of ingredients must:

The quantity of an ingredient or group of ingredients must bepresented as a percentage, reflecting the amount used at the time of its/their use.
It also appear in the immediately next t to the food’s name or within the ingredients list, relevant to the ingredient or category of ingredients in question.

6. Net quantity 

Packaged food items exceeding 5g or 5ml are required to display the net quantity on the label in accordance with Food Information Regulations. For products packaged in liquid or with an ice glaze, the label must indicate the drained net weight.

Preparation Instruction.

The label must provide instructions for the proper preparation and cooking of the food, including heating in a microwave oven if necessary. When heating is required, the label typically includes details such as oven temperature and cooking duration.

Name and address of the manufacturers.

Food packaging or labels must include either the business name under which the food is marketed or the address of the importing business.

Information of the nutrients

The obligatory nutrition information must be prominently displayed in a standardized format. These values must be expressed in units per 100g/ml, including both kilojoules (kJ) and kilocalories (kcal) for energy.

Country of origin or place of provenance

The indication of the place of provenance or country of origin of a food should be mandatory. Neglecting to specify this information could lead consumers to misconstrue the actual country of origin or source of the food product.

In FIC regulation there a separate origin rules which must be followed including the country of origin for main ingredients and the origin country for certain meats.

Allergens

In UK, there are 14 officially recognized allergens If you use any of these in the product, it should contain a warning on the product label they are:

cereals with gluten.

Egg
Fish
Milk
Molluscs
Lupin
soybeans,
mustard
Peanuts
Sesame
Nuts (example: walnuts Brazil nuts)
Celery
Crustaceans
Treenuts

Additional labelling requirements

The are additional labelling rules that must be followed for some food and drink products. You are required to inform consumers if your products contain: