Due to constant demand and innovative pairing to create unique flavour is becoming more expenditure as the confectionery’s trends in development, packaging, and textures to suit consumers need. To meet the demands, experts at the food research lab, ready to support you with services like formulation, sample development, feasibility, and recipe optimization. While developing a healthy confectioneries product, our food experts keep in mind that ingredients are Generally Recognized as safe (GRAS).
Are you creating a brand-new product or reverse engineer existing brand or a product? Our in-house, confectionery product development experts understand each element on the value matrix, use outstanding technical knowledge, cutting-edge technology, and the most popular ingredients (e.g., honey as natural sugar, chocolates, nuts and fruit into products) to make sure your new confectionery development success.
Project understanding:
We schedule a first meeting with the client to understand the problem and the solution that the company is looking for. Based on the meeting, an initial proposal will be developed. The proposal will detail the production process, list and cost of ingredients, supplier, internal quality control standards and the various team inside the company.
Scientific Review, market study and patentability study:
In phase I of the research, post-approval of the proposal, we perform the first level of research. We conduct market research on the product and brand in terms of competitive landscape forecast, innovative product in the market, market share analysis.
Regulations:
Prior to the formulation, the safety evaluation of the ingredients and additives selected will be evaluated thoroughly considering USA FDA, Codex, FSANZ, EU, FSSAI, and WHO.
Laboratory Product development:
The formulation starts in the R&D pilot kitchen lab, where develop an initial formulation, sensorial and quality control (aroma, acidity, texture, viscosity, flavour, pH), cost control, stability control, and patentability oriented experiments, Financial estimation and scheduling.
Analyses:
The development part also includes advanced food chemistry analysis, including molecular, rheological profile using techniques such as rheology, FTIR, GC-MS, HPLC. In-vitro analysis, ex-vivo analysis, in-vivo analysis and in-silico analysis.
Panel analysis:
We also collect panel opinion regarding their preference for the new product over a competitor.
Patent Writing:
We also help in Scaling -up and patent writing for the developed innovation.
Health and wellness-focused candies
Many candy manufacturers are struggling to produce health-focused candies such as yoghurt-based candies, candies enriched with local herbs and vitamins, pectin gels enriched with dietary fibre, high-protein nutrition bars for the development of healthy confectionery with quality ingredients. Confectionery products are keeping an eye on growing consumers attraction for health and wellness-focused lifestyle where Food Research Lab is increasingly focused on transparency and sustainability in the food production and supply chain, and confectioneries are no exception. We are committed to developing health and wellness-focused candies, which are expected to emphasize fun and more flavorful to catch consumer's eyes and satisfaction.
Food Research Lab regularly works in manufacture sugar-reduced or sugar-free confectioneries through using polyols such as maltitol, sorbitol, iso-malt, and lactitol as well as erythritol to replace sucrose from the kitchen. We are committed to shifting recipes that employ more natural and organic ingredients and at the same time eliminating artificial additives, colours, flavours and high fructose corn syrup.
Jelly and gum products:
Gelatin is conventionally used for the production of jelly and gum products, but it can also be used in mixture with gelling agents and other stabilizers. The Food Research Lab offers various modified starches for use in gum & jelly products that show excellent texturing, gelling, and stabilizing properties in fruit jellies, wine gums, and extruded confectionery and thus achieve the desired texture, colour, and flavour.
Aerated confections:
The aerated confections are confectioneries that are made with glucose syrup, high sugar component, and whipping, foaming and stabilizing agents as well as flavour. Gelatin is often used by default as stabilizing agents in aerated confectioneries.
Chewy candy:
Marzipan consisting primarily of honey and almond, sometimes improved with almond oil or extract. It is often made into sweets and commonly used for chocolate-covered marzipan and small marzipan imitations of vegetables and fruits. It can also be used as rolls into thin sheets and glazed for icing cakes, but primarily in cakes.
Fruit straps:
Fruit straps is a fun and healthy snack that can provide a wide range of nutrition and vitamins. It can be made with a touch of honey using different fruits for flavour. Our experts at Food Research Lab have excellence in producing multi-flavour fruit straps with pleasing textures.
Hard candy:
Hard candy includes lollipops, hard candies, or caramels, and it can be prepared from a combination of sugar and gelling agents. Caramel is a dark brown confection made from variations of caramelized sugar and also developed in combination with different flavours. Food Research Lab product development contribute to improved processing as well as shelf-life.
Praline:
Praline is one of the confection products containing minimum culinary nuts and sugar, whereas a cream is a typical third ingredient. Food Research Lab can support you in producing all the three types of pralines such as Belgian pralines, French pralines, and American pralines.
Nougat:
Nougat is made with honey, roasted nuts including almonds, pistachios, walnuts, macadamia nuts and hazelnuts and sometimes chopped candied fruit. The nougat that looks in many candy bars differs from traditional recipes, and it is used in a wide range of candy bars and chocolates where the consistency of nougat is chewy.
