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

Instant Ginger sauce/dips Powder

Ginger Chutney

OUR ROLE

We redefined fast-casual loyalty

Today’s Task

What We did Today?

Instant ginger sauce/dips Powder

Event: Today, I had a plan to work on instant Ginger sauce/dips

How I felt it (initial before executing the actual task): I always love to handle any project that comes with product formulation with innovation

Actual Task: Product formulation

 

What did I learn?

Instant Ginger sauce/dips  powder includes blend of ingredients such ginger, Gram dhal, Urad dhal, red chilli powder, Jaggery, and Salt. Three things has a critical role at the time of preparation of Ginger chutney i.e. Drying of ingredients & Powdering, reconstituting with water. Different trial was conducted for drying techniques. Ginger has the characteristic flavor, which has to be maintained. As a result of secondary research, tray dried ginger powder was used for the formulation which had maintained the characteristic flavour.  As the basic characteristic of dried product is longer shelf life due to minimal moisture content for microbial growth, the product can be stored in ambient temperature.

Solution

What I did Today

Trial 1

Trial  2

Trial  3

Outcome :

Our global Contract R&D had formulated Instant Ginger dips/sauce powder which is ready to mix and consume.

VideoLink:https://www.youtube.com/shorts/1Oca0UfFCEY?feature=share

What went well?

The trial was completed with satisfactory outcome. The product made from spray drying had ginger flavour and aroma and had good sensorial score.

What Could I have done better?

The  trial needs to be further improved on taste basis by reducing sweetner and enhancing more ginger flavour.

Testimonials