Multi-grain with high protein bread Enriched with Omega 3 fatty acids
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Multi-grain with high protein bread Enriched with Omega 3 fatty acids

Multi-grain with high protein bread Enriched with Omega 3 fatty acids

Multi-grain with high protein bread Enriched with Omega 3 fatty acids

Wheat Free, Gluten Free but the presence of soluble fibres, phytochemicals and high nutritive value.

Assignment:  Development of multi-grain enriched with omega 3 fatty acids.

Solution: Food technologists at a food research lab, developed multigrain bread focusing on chronic diseases such as diabetes, cancer and for healthy weight management. The multigrain bread was developed based on whole-grain cereals, traditional ancient millets and pseudocereals (e.g. quinoa, buckwheat), protein isolates along with novel and functional ingredients to increase its pharmaceutical value.

The texture profile analysis was acceptable. Compared to any other loaves of bread in the market, the formulated had an excellent source of fibre, protein, and omega 3 fatty acids. Our formulated break complies with food labelling requirements for the nutrient content claim of “High in Protein”, “Rich in protein”, “Excellent source of protein”.

The claim requires that the finished product contains at least 20% protein per reference amount customarily consumer per eating occasion (RACC) or 10-gram protein per serving of 50g of the product (the Title 21, Part 101, Subpart D of the Code of Federal Regulations, established the specific requirements for nutrient content claims).

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

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