CLIENT
INDUSTRY
Hospitality and leisure
OUR ROLE
We redefined fast-casual loyalty
The Challenge
What Our client required?
Assignment: The client required hazelnut milk with only hazelnut as the milk source.
This case study focuses on the following:
- Formulation of hazelnut milk with good sensory characteristics
- Enhancement of product stability by using various techniques.
What did we do?
Challenges
- Formulating plant based milk by using only hazelnuts.
- The product tends to show some separation. Hence, product stability must be enhanced.
What didwe do?
Solution
- Since hazelnut is the only source of milk extraction, the percentage of nut added per serving of the product was finalised with different trials.
- Various stabilisers were tested to improve the product’s stability.
Benefits
- Customer Focused – The product is plant based and lactose free, suitable for vegans.
- Evaluation of formulation, stability, 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.
