CLIENT
Oats Milk
OUR ROLE
We redefined fast-casual loyalty
Today’s Task
What we did Today?
Oats milk
Event: Today, I planned to formulate oats milk
How I felt it (initially before executing the actual task): I love to formulate innovative food and beverage products.
Actual Task: Product formulation
What did I learn?
The demand for plant based milk has increased since many people prefer vegetarian/vegan diets. Oat milk is a good source of protein, vitamins, especially vitamin B1 and calcium. During oat milk formulation, things to consider are determining the quantity of oats used and selecting the right filters to avoid any sedimentation later during storage. In addition, the product should contain no added sugar and no preservatives. The process of oat milk formulation began once all ingredients were collected, with rolled oats and stabilisers. The product was then at an ambient temperature for shelf life analysis.
Solution
What I did Today
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Outcome
The R&D facility of the Food Research Lab formulated a ready to drink oat milk with no added sugar or preservatives.
What went well? I have done the lab trials, and the product has come out well. However, we would like to do further trials to study more about improving the product’s stability.
What Could I have done better? I should have carried out a better process as a next step with improvement in the shelf life of the product.
Testimonials
Oats Milk
CLIENT
Beverages
High Protein
OUR ROLE
We redefined fast-casual loyalty
The Challenge
What Our client required?
Assignment: The client required oats milk with improved stability.
This case study focuses on the following:
- Formulation of oats milk with good sensory properties
- Enhancement of stability & Shelf life of oats milk by various techniques.
Challenges:
- Sensory characteristics– The high starch content poses a challenge in preparing a stable emulsion. Starch tends to gelatinise when heat is applied, and liquid milk tends to develop a gel-like consistency due to its high viscosity, which lowers its sensory acceptability.
- Shelf-life enhancement– The most challenging part while formulating this plant based milk is shelf-life enhancement. So, various combinations of time–temperature have been employed to improve oats milk shelf life to have the best quality product.
What did we do?
Solution:
- Based on different trials, the fluidity or beverage–like consistency was obtained by the enzymatic hydrolysis method that prevents the gelatinisation of starch during the heat treatment.
- The product shelf life was increased by pasteurisation and with hot filling (bottling). The combination of optimum temperature and time gives the best quality product, and the thermal treatment eliminates the spoilage of pathogenic microorganisms.
- The product is suitable for those consuming a plant based diet and lactose sensitive individuals since it is lactose free.
Benefits
- Customer Focused –Ingredients (Natural), formulation of vegan milk with good stability& Enhanced shelf life. The product is plant based and an excellent source of vegan protein, as consumers seek milk alternatives, lactose free milk and non dairy milk due to health and ethical reasons.
- Evaluation of shelf stability, Consistency, and Sensory Testing.
Testimonials
Let’s create something Innovative and Delicious together
Food Research Lab strives for excellence in new Food, Beverage and Nutraceutical Product Research and Development by offering cutting edge scientific analysis and expertise.
