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.”

Today’s Task

What We did Today?

Protein Truffles

Event: I planned to work on protein truffles today.

How I felt it (initial before executing the actual task):Formulating an innovative product excites me.  

Actual Task: Product formulation  

What did I learn?

The delicious product had a sensory score of 8 out of 9, consisting of two layers– the inner filling and the covering layer. Coarse peanut powder, pea protein isolate, almond powder, peanut butter and honey were used to make the filling. The outer layer was made of compound chocolate, cocoa powder and stevia. The filling was made by mixing the ingredients after weighing them. The mixture was weighed at 16 grams per truffle, as requested by the client. Later, molten compound chocolate was used to coat the balls, and they were refrigerated for 30 minutes. The cocoa powder and stevia were weighed separately. Water was added to stevia and boiled to obtain a solution, to which cocoa powder was added, leading to a powdery mixture. The truffles were taken from the fridge and kept in a water bath for 1 minute at 50oC. They were then removed and hand-pressed to obtain a round shape. The cocoa-stevia mixture was used to coat the truffles, and the product developed was stable at room temperature.