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Today’s Task
Event: Today, I decided to formulate high protein bar
How I felt it (initially before executing the actual task): I usually enjoy working on projects involving product formulation and innovation
Actual Task: Product formulation
The high protein bar is a blend of pea protein and mung bean protein isolates coated with dark compound chocolate. Protein bars are in high demand due to their protein content, and the product formulated is suitable for vegans. Selecting protein-rich ingredients was crucial while formulating high–protein bars. Another factor to consider during product formulation is the protein quality, which has a PDCAAS of 1.0 and the type of protein. Plant-based proteins tend to alter the texture of a bar because they tend to be drier. Once the ingredients were collected, the bars were made and coated with dark compound chocolate. A layer of stevia-sweetened cocoa powder formed the outermost layer. This layer prevented the chocolate from melting, and the bars were stable at room temperature. The bars were then stored at an ambient temperature for shelf–life analysis.
Solution
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Ready-to-eat high-protein bars with vegan ingredients were formulated at the Food Research Lab.
VideoLink: https://youtu.be/TRqY7KIAeSE
I have done the lab trials, and the product tasted excellent. However, we would like to do further trials to study more about improving the product’s texture.
I should have carried out a better formulation as a next step with improvement in the texture.