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Today’s Task
Event: Today, I decided to formulate Coffee caviar
How I felt it (initially before executing the actual task): I love to formulate new and exciting products.
Actual Task: Product formulation
What did I learn?
Coffee caviar can be best described as small spheres that add a different flavour and texture to desserts. Although it does not taste sweet, it adds a distinct flavour to the product where it is added, such as ice creams. The coffee caviar was formulated using the molecular gastronomy technique. The product was formulated once all the ingredients were collected, which were coffee, gelatin, sugar and cold oil. After formulation, the product was kept for shelf life analysis.
Solution
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Outcome:
A ready to eat coffee caviar was formulated at Food Research Lab(FRL), which brings out a distinct flavor and texture to desserts and milkshakes.
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What went well?
Since the product was formulated after several trials, it has an excellent sensory profile. Currently, we would like to conduct further trials to improve the product’s stability.
What could I have done better?
A better formulation with an improved shelf life could have been developed.