Commercialisation of a recipe for a chilled dessert

The Product and Ingredient Innovation Team were approached by a client to support them with the commercialisation of a chilled dessert they had developed in a domestic kitchen.

Background

product developmentThe Product and Ingredient Innovation team were approached by a client to support them with the commercialisation of a chilled dessert they had developed in a domestic kitchen. They wanted the product to be:

  • Vegetarian
  • Use kitchen ingredients
  • Have a simple line
  • Be low in fat (<3g/100g)

Approach

In order to undertake the development a work programme with several phases was agreed with the client. Initially high quality ingredients were identified and sourced from industrial suppliers, looking for the most cost-effective solutions for the client. Then small batches of products were developed at bench-scale to optimise the formulation and try to match as far as possible the colour, flavour and texture of the domestically produced product. During the development of the product the nutrition of each formulation was calculated to ensure the product was low in fat.

Whilst developing the formulation it was recommended to the client that they found a co-manufacturer so that the formulation and the ingredient information could be transferred for scale up.


Results

After an optimised recipe was agreed with the client and all the criteria had been met, the team assisted with the pilot trials at the co-manufacturer facilities. Samples (in final packaging) were put onto storage testing to check the shelf-life and the microbial stability of the products. The client then worked with the manufacturer to scale up to production.



commercialiation of a recipe for a chilled dessert

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