Hot cereals

• A prototype that meets your nutritional specifications and macronutrient goals within the sphere of physical and scientific possibility by using a unique combination of whole, ancient grains and pseudo-grains
• 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)

• While formulating hot cereals, the chosen raw material should have tremendous water absorption capability, improving ingredient binding.
• Since there is a wide range of raw materials, identification of the right cereals / raw material is essential, and FRL formulators have vast experience in handling this arena. For instance, amaranth and quinoa both have similar water holding capacity and protein contribution, but flavours are fairly different. Therefore, identifying the right ingredient based on their unique attributes is necessary, especially when there is a supply issue arises.
• Our formulation team also advises on using alternative flours (e.g., barley, buckwheat) to enhance the nutritional properties of bakery goods.
• It needs to reduce or eliminate additives or undesired ingredients
• A raw material that needs to increase the softness of the product texture and thereby sensorial shelf life.
• 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. Example of such innovative ingredients includes Intens tolerance (from Puratos) ingredient that strengthen the dough. Similarly, Chai flour by Benexia, LifyWheat, wheat ingredients, and many more.

• Our team can develop ready-to-eat hot cereals in the form of a) flaked cereals, gun-puffed whole grains, extruded gun-puffed cereals, shredded whole grains, extruded and other shredded cereals, oven puffed cereals, granola cereals, extruded expanded cereals, baked cereals, compressed flake biscuits, muesli type products and filled bite-size shredded wheat.
• Our R&D team formulated hot cereal products by balancing sensory characteristics, flavour, softness and reduced chewability.
• The composition of raw material used for hot cereals preparation directly affect the textural, chemical and physical properties of hot cereals. Our formulation scientists also develop cereals keeping this in mind, using non-conventional ingredients such as fava protein, chickpea, bean flour, whey protein and adding germinated plant seeds, seaweeds etc. This is to enhance the beta-glucan, protein, available carbohydrates, dietary fibre, carotenoids, protein, calcium and ascorbic acid.
• We use functional ingredients such as dietary fibre (carob fibre, spent grain, legume flour, orange by-product fibre), natural pigments (e.g., anthocyanins, betalains, carotenoids), and antioxidants (apple peel powder, carrot powder and grape powder) with high biological value protein (egg white powder, fish protein powder, shrimp meat powder, bean flour, soy flour, fish mince, yeast protein concentrate) while formulating hot cereal products.
• Our team has expertise in developing low carb cereals, low sugar cereals, and high protein cereals.
• Keto-friendly cereal ingredients include almond flour, coconut flour, whey protein, collagen protein, allulose, erythritol, stevia and monk fruit.
• Our team also has the capability of fortification. Fortification of cereals been carried out with the apple, artichoke, barley spent grain, carrot, coconut flour, celery root sugar, grape, pomegranate, rosehip, grape marc, grape pomace, kimchi, mango, okara, olive, olive pomace, orange, potato and watermelon rind.
• Hot cereals can be formulated by incorporating lactic acid culture (agave inulin) to promote digestive health and wellness.

• Product reformulation or reverse engineering
• Product formulation
• Unlimited trials of a prototype of hot cereals versions
• 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 hot cereals lab-scale production equipment
• Our twin screw extruded precisely controlled temperature and allowed the dough to move more smoothly than in an extruded with only one screw.
• Our food experts and researchers work with innovative concepts to bring up new ideas in creating trendy hot cereal products and play with different ingredients in developing healthy, tasty, flavourful and mouth-watering bakery products for the consumers.

• High Protein
• High Fiber
• Dairy-free
• Gluten-free
• Whole-grain claim
• Non-GMO
• Weight Management
• Sports and the Science of Fitness
• Health trends in ingredients and labelling
• Vegan
• Traditional grains
• Flavours focused

FRL's Food & Nutraceuticals Contract Research Laboratory network provides manufacturers with advanced scientific and research capabilities. Contact our scientific experts to discuss how we can help you