Fats and fat replacers

Stop the guesswork! Our prototype concepts come from science/evidence-based research conducted by our researchers, sensory research from panelists, competitors and product market research, and inputs from consumers through focus groups, interviews, regional-focused consumer journey mapping, and many more. Get information that allows you to make crystal clear decisions.

We build our prototype with the use of real, clean, fresh and authentic ingredients (such as free from an allergen, no pesticide/chemicals/toxins, non-GMO, organic, vegetarian, gluten-free, and minimally processed) without compromising on sensory appeal.

We design and develop our functional food ingredient prototype based on their product properties such as colour, texture, taste and mouthfeel into account. For instance, for soft solid foods, our formulators ensure the structure derived quality attributes such as taste, texture and stability for consumer acceptance, the bioavailability of micronutrients, along with ingredient’s pH level, solubility stability, rheology (the deformation and flow of matter), tribology (interacting surfaces in relative motion), and sensory science (use of the senses). For instance, we study the effect of using fat replacers instead of sunflower oil in mayonnaise. In the case of fat replacers, we look at the smoothness, creaminess, melting and mouth-coating, and these measures are further correlated with measured rheological properties. On the other hand, perceptions of oiliness and creaminess will be correlated with tribological properties.

No complex labelling disgusting ingredients in the formulation. We offer clean labelling with maximum transparency around any health claims by replacing fewer desirable ingredients with label-friendly ingredients.

Our prototype meets your sensory within the sphere of physical and scientific possibility by using a unique combination of ingredients without negatively affecting their colour, taste, texture and shelf life.

A prototype that meets the safety and efficiency of the ingredient with respect to the health through clinical trials in order to give regulatory approval.

A prototype that meets the regulatory requirement that governs food processing, including those established by the local and international regulations (e.g., FDA and EU regulations as shown in the Figure below )

Science-Based Nutrition: An evidence-based prototype that is specifically built based on science to meet the targeted consumer’s needs. In this case, the development of functional food ingredients. we research the functional ingredients to achieve nutritargeting. We work along with manufacturers to test the scientific veracity of the claims.

Functional and Health claims as per the regulatory norms (e.g., no added artificial colours or flavours, and low in sugar)