CLIENT
INDUSTRY
Beverages
OUR ROLE
We redefined fast-casual loyalty
What Our client required?
The client’s requirement was to make fresh coconut milk, with natural ingredients with no added preservatives.
Assignment: Formulation of coconut milk and Stability evaluation
This case study focuses on the following:
- Identifying the raw materials and flavors for the product development
- The coconut milk should achieve the sensory properties of Natural coconut milk taste and creamy texture.
What did we do?
Challenges
- Formulation of coconut milk by using only fresh coconut, tender coconut water and natural stabilizers.
- The product has to have a shelf life of several months.
What did we do?
Solution
- Formulation optimized with coconut milk along with tender coconut water and stabilizers to achieve the standard sensory taste and creamy texture.
- The product was processed to undergo HTST or UHT pasteurization to achieve a shelf life of 9 months.
Benefits
- Customer Focused – The product is plant-based and lactose-free, suitable for vegans.
- The product is best suited for people with lactose intolerance.
Testimonials
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Food Research Lab strives for excellence in new Food, Beverage and Nutraceutical Product Research and Development by offering cutting edge scientific analysis and expertise.
