Breakfast cereals

The Challenge

What Our client required?

Assignment: 

Formulation of breakfast cereals and optimising the processing parameters. This case study focuses on the following: 

• Formulation of breakfast cereals – The selection and quantification of the ingredients based on a pilot scale trial. 

• Texture – The crispiness and taste of the breakfast cereal should be maintained. 
• Packaging material – Air tight and nitrogen sealed packaging must be done. 
• Sweetness – The quantity of sugar in the coated product should be finalised. 

What did we do?

Challenges:

• Formulation of breakfast cereals – After the ingredients were finalised based on ingredient and market research, the proportion of ingredients to be added was based on the output of the product.  
• Texture – The specific ingredients contributing to the texture must be identified to get a crispy and crunchy texture. While concentrating on the texture, the binding and adhesiveness should also be considered to keep the extruded product intact and not crumble. 
• Packaging material – An air tight packaging must be finalized, and the material must be thick enough to preserve the product’s sensory properties. 
• Sweetness – Since sugar must be added to the product’s outer layer, its quantity should be finalised based on sensory aspects. 
• Quantity of ingredients to be used – Since the product can be processed in an extruder, a large quantity of ingredients must be added to get the best results in the final product.