Diabetes

Our formulation experts also use highly nutritious, under-utilized minor cereal like pearl millet, use of whole grains flours like wheat and Bengal gram, roasted flax seeds flour along with dairy ingredients like skimmed milk powder, white chocolate, whey protein concentrate, artificial (sucrose and isomalt) /natural sweeteners (Stevia rebaudiana leaves powder) and fat replacer (e.g. modified corn starch, xanthan gum, Reihan seed gum, and Balangu seed gum) having functional properties to form a wholesome low-calorie snack including chocolates, biscuits, low-calorie pistachio butter.

Our expertise helps in the formulation of low-calorie dairy desserts formulation by incorporating plant fibres, carrageenan, and starch concentrations, and the low-fat products include skimmed milk and Yoghurt, low-fat yoghurt and cheese, low-fat/low-cholesterol margarine, and other low-fat products such as mayonnaise, and other low-fat products such as mayonnaise, low-fat cheese, yoghurt, low-fat products. Formulation of High-quality and low-calorie cocoa products can be developed using the right ingredients, which can replace fat and sugar without a negative impact on the product characteristics.

We also formulate reduced Calorie formulas for chronically Ill and neurologically impaired patients that meet 100% of the requirements for protein and micronutrients in a volume of 1,000 to 1,500 ml. Generally, formulas should provide 1 kcal/ml or 1.5 kcal/ml as the standard.

Our team replace sugar with nutritive sweeteners or sugar alcohols, non-nutritive sweeteners or high potency sweeteners and low digestibility carbohydrates. Similarly, to replace fat cocoa butter replacers, cocoa butter substitutes along with vegetable fat and oil replacers are used. We follow the trend of innovation, such as using fibre to replace sugar . We also formulate products such as using Acesulfame-K (also called acesulfame potassium), aspartame, neotame, saccharin, and sucralose are chemically created sweeteners with high intensity. Other options for reducing calories while bulking up are soluble fibers such as inulin and oligofructose, derived from chicory roots. Monk fruit is 200 times sweeter than sugar and is calorie-free. This fruit-based sweetener is recommended for use in beverages, cereals, baked goods, confectionery and dairy products (GRAS Approved). Similarly, stevia plant-based sweetener derived from naturally occurring glycosides is approximately 400 times sweeter than sugar.

We develop organic or conventional based on the client's specifications and physiology. We source both plant and animal-based ingredients to formulate low-sugar food and nutraceutical products. We develop products that come from the well-proven scientific evidence, including replacing sugar with nutritive sweeteners or sugar alcohols (erythritol, mannitol, sorbitol, maltitol, polyglycitol), non-nutritive sweeteners or high potency sweeteners and low digestibility carbohydrates. Similarly, to replace fat cocoa butter replacers, cocoa butter substitutes along with vegetable fat and oil replacers are used. We also use artificial (sucrose and isomalt) /natural sweeteners (Stevia rebaudiana leaves powder) and fat replacer (e.g., modified corn starch, xanthan gum, Reihan seed) for the formulation.

For instance, resistant starch (RS) has received much attention due to its positive influence on the functioning of the digestive tract, microbial flora, blood cholesterol level, and glycemic index. Besides, RS has desirable physicochemical properties such as viscosity, gel formation, swelling capacity and water-binding capacity, which make it useful in a variety of foods. We incorporate resistant starch from natural foods or commercial obtained (RS3 & RS4) to formulate our cereals, biscuits, baked goods, dairy products, nutrition bars and bread. Evidence also showed the RS4 incorporated bread has a low glycemic index than the reference part.

Our procurement team from Food Research Lab FRL hunt for the latest innovations to identify best practices globally. For instance, Hi-maize®, NOVELOSE 330®, ActiStar®, and CrystalLean® have been identified by our team to incorporate into our formulation. We also incorporate cellulose, hemicelluloses, pectin, arabinoxylans, beta-glucan, glucomannans, plant gums and mucilages and hydrocolloids, all of which are principally found in the plant cell wall

• Our prototype meets your nutritional and sensory within the sphere of physical and scientific possibility by using a unique combination of flavours and sweeteners.
• 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
• A prototype that focuses on a specific nutritional focus.