The Food Research Lab mimics commercial food and beverage giants and formulates food, snacks, flavoured beverages, chews, gummies, etc. “You name it, we make it.”

CLIENT

All Purpose Cream 

OUR ROLE

We redefined fast-casual loyalty

Today’s Task

What We did Today?

All Purpose Cream 

Event: I decided to formulate all-purpose cream today. 

How I felt it (initially before implementing the task): I find the prospect of new product development exciting 

Actual Task:Product formulation

What did I learn?

All purpose cream is a blend of milk fat, emulsifiers, and stabilisers. Cream is used worldwide, for it provides a rich taste to food products and is used widely in desserts, cakes, beverages, savory dishes, pasta, salads, soups and stews, dips, and sauces. Since there is a massive market for all purpose cream, there has been various innovation and experiments in product development and processing. There are three things to consider at the time of formulation of cream, i.e., Standardisation of fat, homogenisation and pasteurisation. One of the most challenging parts of developing all purpose cream is mixing the ingredients to obtain the viscosity of cream and optimizing it so that it is stable for a longer time without losing its flavour and taste. The formulation process began once milk fat, lecithin and stabilisers were collected, and the product was formulated according to their color, taste, flavor, and texture. The product was then stored at ambient temperature for shelf life analysis. 

Solution

What I did Today

All Purpose Cream

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All Purpose Cream

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All Purpose Cream

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Outcome :

The Food Research Lab formulated an all purpose cream that can be used to prepare sweet and savoury dishes. 

VideoLink: https://youtu.be/bnjT0DS1yg8

What went well?

The product turned out well since it was formulated after conducting multiple trials. However, we would like to do further trials to learn more about improving the stability of the product. 

What Could I have done better?

A better formulation could have been carried out, with an improvement in the shelf life of the product. 

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