Formulation of Chocolate & Confectionery

• A prototype that meets your sensory specifications and macronutrient goals within the sphere of physical and scientific possibility by using a unique combination of citrus flavours, vegetables, nuts, cereals, unusual fruits, rare cocoa, and florals, with healthy ingredients including erythritol, stevia, honey, lactose-free chocolate ingredients.
• A prototype that meets the regulatory requirement that governs food processing, including those established by the FDA and the EU
• An evidence-based prototype that specifically meets the targeted consumer base's nutritional requirements, keeping with recommended daily amounts (RDA’s)
• A prototype that meets chronic disease populations and those with micronutrient deficiency.

• While formulating a chocolate & confectionery product, the chosen raw material and flavour blends should possess the right touch of taste and sensory. We include flavour blends of smoked and BBQ chocolate, red wine and marzipan, passion fruit and lime salt, cheese and dark chocolate and many more combinations.
• Our formulation team also advises on using alternative raw materials (e.g., barley, buckwheat) to enhance the nutritional properties of chocolate to cater for the demand of the diabetic and obese population. Healthier Sugar alternatives would be our formulation scientist’s choice.
• Product with clean and clear labelling trends – usage of real and natural ingredients and cutting down the usage of chemical additives such as emulsifiers and preservatives in the cocoa products.
• Our formulation experts, along with our procurement team, hunt for the latest ingredients across the globe or develop one based on the client's feasibility. For example, sunflower lecithin has been used by many manufacturing companies.

Our team can formulate flavours using fresh ingredients with innovative processing methods for flavour companies. We source high-quality raw materials and formulate blends using our in-house labs and facilities, conforming to international quality standards.

• We adopt the latest technology and processing to identify the best possible method to make the product healthier without compromising taste. For instance, slow roasting cacao and cold pressing it to obtain extracts.
• Our team can develop chocolates with different flavour blends such as dark chocolate with sea salt and almonds, salted caramel, almonds, roasted peanuts, cacao fruit chocolate, chocolate from cocoa powder produced from chicory root fibres, sweetened using cacao fruit, lemon yoghurt, pepper, lemon oil in chocolates, dessert as an ingredient (butter crispy crepes), vegetables in chocolate (e.g., sweet potato, purple potato paste), fruit-based chocolate (peach, strawberry, raspberry, cherry), .
• Our R&D team formulated savouries products by balancing sensory characteristics, flavour, better solubility, and texture.
• The composition of raw material used for savouries preparation directly affects the textural, chemical and physical properties.
• We develop products with a wide variety of

• Product reformulation or reverse engineering
• Product formulation
• Unlimited trials of a prototype of savouries products
• Sensory / organoleptic testing in our ISO laboratory is performed by our team of in-house sensory experts, trained panels and consumers.
• Full database Nutritional analyses
• Shelf-life stability study
• You will have an opportunity to brainstorm requirements with our scientists and technologists.
• We strictly work under the terms of a Non-Disclosure Agreement, which guarantees that all your work with us remains top secret.
• We often work on shorter deadlines and fast turnaround with flexibility.

• At the food research lab, we are stocked with food handling equipment, containers, food control and monitoring equipment, and necessary lab-scale production equipment
• We collaborate with co-packers to supply packaging materials
• Our food experts and researchers work with innovative concepts to bring up new ideas in creating trendy savouries products with nutritional benefits and play with different ingredients in developing healthy, tasty, flavourful and mouth-watering savouries products for the consumers.

• High Protein
• High Fiber
• Whole-grain claim
• Non-GMO
• Weight Management
• Sports and the Science of Fitness
• Health trends in ingredients and labelling
• Vegan
• Traditional grains
• Flavours focused
• Chocolates for people with diabetes
• Chocolate for Chronic disease
• Chocolate for cardiovascular disease
• Chocolate for those with antioxidant deficiencies
• Chocolate for Peripheral Artery disease
• Chocolate for acute myocardial infarction