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.