confectionery and chocolate product development companies | foodresearchlab
Post on 07-Feb-2021
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New FoodProductDevelopment
Recipe & Menu Development | New Product development | Process Development | Consulting Services | Nutrition Testing
Copyright © 2020 Foodresearchlab. All rights reserved
Confectionery
Recipe & Menu Development | New Product development | Process Development | Consulting Services | Nutrition Testing
OutlineNew Food Product Development
New Confectionery Development
Features
Our Product Development Options Include
Copyright © 2020 Foodresearchlab. All rights reserved
Recipe & Menu Development | New Product development | Process Development | Consulting Services | Nutrition Testing
New Food ProductDevelopment
Copyright © 2020 Foodresearchlab. All rights reserved
Using scientific discipline, Food ResearchLab’s experienced team of food scientistalong with culinary expert and nutritionistsformulate food and drink products takinginto account physical structure, healthbenefits where required, stability, shelf lifeand flavour.
Contd...
Recipe & Menu Development | New Product development | Process Development | Consulting Services | Nutrition Testing
Copyright © 2020 Foodresearchlab. All rights reserved
Our team work closely with the client andguide through the whole product developmentprocess from idea generation and prototypedevelopment, through to scale-up and pre-launch product optimisation.
Our meetings will enable you to keep up todate during process and provide effectiveknowledge transfer.
Our development kitchen is well-equipped tosupport product development and conductscale up trials.
Due to constant demand and innovativepairing to create unique flavour is becomingmore expenditure as the confectionery’strends in development, packaging, andtextures to suit consumers need.
While developing a healthy confectioneriesproduct, our food experts keep in mind thatingredients are Generally Recognized assafe (GRAS).
Copyright © 2020 Foodresearchlab. All rights reserved
Recipe & Menu Development | New Product development | Process Development | Consulting Services | Nutrition Testing
New ConfectioneryDevelopment
Recipe & Menu Development | New Product development | Process Development | Consulting Services | Nutrition Testing
Features
Copyright © 2020 Foodresearchlab. All rights reserved
Project Understanding
Scientific Review, Market Study and Patentability Study
Regulations
Laboratory Product Development
Analyses
Panel Analysis
Patent Writing
Many candy manufacturers are struggling toproduce health-focused candies such asyoghurt-based candies, candies enriched withlocal herbs and vitamins, pectin gels enrichedwith dietary fibre, high-protein nutrition bars forthe development of healthy confectionery withquality ingredients.
HEALTH AND WELLNESS-FOCUSED CANDIES:
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Recipe & Menu Development | New Product development | Process Development | Consulting Services | Nutrition Testing
Our Product DevelopmentOptions Include
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Confectionery products are keeping an eye ongrowing consumers attraction for health andwellness-focused lifestyle where Food ResearchLab is increasingly focused on transparency andsustainability in the food production and supplychain, and confectioneries are no exception.
We are committed to developing health andwellness-focused candies, which are expectedto emphasize fun and more flavorful to catchconsumer's eyes and satisfaction.
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Recipe & Menu Development | New Product development | Process Development | Consulting Services | Nutrition Testing
Contd...
Food Research Lab regularly works inmanufacture sugar-reduced or sugar-freeconfectioneries through using polyols such asmaltitol, sorbitol, iso-malt, and lactitol as well aserythritol to replace sucrose from the kitchen.
We are committed to shifting recipes thatemploy more natural and organic ingredientsand at the same time eliminating artificialadditives, colours, flavours and high fructosecorn syrup.
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Recipe & Menu Development | New Product development | Process Development | Consulting Services | Nutrition Testing
Gelatin is conventionally used for the production ofjelly and gum products, but it can also be used inmixture with gelling agents and other stabilizers.
The Food Research Lab offers various modifiedstarches for use in gum & jelly products that showexcellent texturing, gelling, and stabilizingproperties in fruit jellies, wine gums, and extrudedconfectionery and thus achieve the desiredtexture, colour, and flavour.
JELLY AND GUM PRODUCTS:
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The aerated confections are confectioneries thatare made with glucose syrup, high sugarcomponent, and whipping, foaming and stabilizingagents as well as flavour.
Gelatin is often used by default as stabilizingagents in aerated confectioneries.
Marzipan consisting primarily of honey and almond,sometimes improved with almond oil or extract.
AERATED CONFECTIONS:
CHEWY CANDY:
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Recipe & Menu Development | New Product development | Process Development | Consulting Services | Nutrition Testing
Recipe & Menu Development | New Product development | Process Development | Consulting Services | Nutrition Testing
It is often made into sweets and commonly usedfor chocolate-covered marzipan and smallmarzipan imitations of vegetables and fruits.
It can also be used as rolls into thin sheets andglazed for icing cakes, but primarily in cakes.
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Recipe & Menu Development | New Product development | Process Development | Consulting Services | Nutrition Testing
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