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Today’s Task
Event: I decided to formulate a mango fruit drink today.
How I felt it (initially before executing the actual task): I was excited to formulate new products.
Actual Task: Product formulation
What did I learn?
Mango fruit drink is a blend of mango juice concentrate reconstituted from mango pulp, antioxidants and stabilisers. Fruit drinks have been relished worldwide, and there have been various innovations in the formulation and processing of these products. The things to consider while formulating the mango fruit drink are pulping, evaporation, homogenisation and pasteurisation. The challenges while formulating a fruit drink with real fruit pieces and no added sugar are pulping the fruit and making the concentrate since the pulp serves as the base for the drink.
In most ready to serve products, quality changes occur during storage due to oxidation, leading to the change in color, loss of flavor & taste of the final product. The mango fruit drink should have no loss of flavour and taste. The mango fruit drink was formulated using mango juice concentrate, fruit pieces, antioxidants and stabilisers. The drink is then stored at an ambient temperature for shelf life analysis.
Solution
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Outcome: A ready to serve mango fruit drink with mango pulp and mango juice concentrate with excellent sensory characteristics was formulated at the Food Research Lab.
Video link: https://youtube.com/shorts/9sK90yYfE9I?feature=share
What went well? The product turned out to be good since it was formulated after lab trials. However, we would like to conduct further trials to improve the product’s stability and shelf life.
What Could I have done better? I should have carried out a better formulation as a next step with improvement in the shelf life of the product.