Protein-based Pasta formulation
Protein-based Pasta formulation
Wheat Free, Gluten Free but the presence of soluble fibres, phytochemicals and high nutritive value.
Assignment: Pasta is an Italian style extruded foods comprised of spaghetti and lasagna. Generally, Durum wheat, the hardest wheat is used to make pasta. However, the client had approached us to make pasta using functional ingredients which are enriched with millet, whey and egg, bran, legume flour and other plant materials.
Solution: Our team had formulated pasta by adding functional ingredients such as for antioxidants, natural pigments, high biological value protein and dietary fibre to have it in a different colour. Our product was appreciated by the client.
Customer Focussed – Ingredient (Enriched Raw material), Nutrients, Nutraceutical Formulation
Evaluation of shelf stability, microbiology, nutrition Analyses, Sensory Testing Rheological properties, and more
customer-commissioned production – delivery in one batch with full shelf life
Service & Support
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.
