CLIENT
Ready To Drink
Almond milk
OUR ROLE
We redefined fast-casual loyalty
The Challenge
What Our client required?
Assignment:
Formulation of Almond milk and finalizing the packaging. This case study focuses on the following:
- Formulation of Almond milk – Identifying and selecting raw materials and processing parameters.
- Room temperature stability – The product should be stable at room temperature
- Packaging material finalization
Challenges:
- Formulation of Almond Milk- The almond content had to be finalised and milk extracted to formulate the lactose-free milk product.
- Room temperature stability – The product should be stable at room temperature. The product was not stable at room temperature by using a conventional process. Various processing and optimisation have been carried out. Various pasteurisation methods, like the LTLT, HTST, and UHT methods, and variations in stabilisers and emulsifiers were carried out.
- Packaging material – A suitable packaging material must be selected to increase the prodcu’s shelf-life.
- Sensory properties – The product’s sensory profile must not have a nutty taste. The product should not be very watery and should be optimised for use as an alternative to milk.
What I did Today
Solution:
- Formulation of Almond Milk – The extraction process and the almond content were finalised after trials with different processing methods and changing the almond content. Some trials dealt with retaining the peel after soaking almonds, and some with the peel removed after soaking them.
- Room temperature stability – The product can be made stable at room temperature by proper processing and food packaging methods. During processing methods, we have also identified that packaging optimisation needs to be carried out.
- Packaging material – A suitable packing will help increase shelf life, prevent microbial growth, and deactivate microorganisms. The packaging consists of multiple layers, which prevents microbial growth, maintains the optimum temperature without the effect of the outside environment, and has no changes in taste, colour and flavour of the product. From the formulation and research, we have analysed that the packaging most commonly found is best suited for the product.
- Sensory properties: Sensory analysis with trained sensory panellists was carried out every time the almond content was changed to extract milk, and the almond content for formulating the milk was finalized.
Benefits
- Customer Focused – The plant-based milk product is lactose-free and dairy free.
- It is considered the best alternative for lactose-intolerant patients, suitable for vegans and and is an excellent addition to a vegan diet.
- The product is also unsweetened, suitable for health-conscious people.
- The Food Research Lab formulates vegan food like vegan egg, vegan milk and vegan butter. In addition, the team of experts develops exciting plant-based recipes for hotels, restaurants and cloud kitchens.
Testimonials
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Food Research Lab strives for excellence in new Food, Beverage and Nutraceutical Product Research and Development by offering cutting edge scientific analysis and expertise.
