Protein Truffles

CLIENT

Ready To Eat

Protein Truffles

OUR ROLE

We redefined fast-casual loyalty

The Challenge

What Our client required?

Assignment:

The client required high protein truffles coated with chocolate. The client insisted the product should not contain added sugar.  

This case study focuses on the following: 

  • This study aims to develop the truffles per the nutritional requirements of high protein with no added sugar. 
  • The Formulation of chocolate-coated protein truffles with excellent sensory properties. 

What did we do?

Challenges:

  • Sensory profile of the product: The product’s sensory characteristics were based on the chocolate coating and the crispiness of the product. 
  • Melting of chocolate: The chocolate melted at room temperature, and we have done numerous trials to prevent the melting of chocolate.  

What did we do?

protein-Truffles
protein-Truffles

Solution:

  • Based on different trials, the high protein content was optimized by varying the protein isolate powders. The sensory profile of the truffles was also optimized.   
  • Initially, the tempering process was conducted for the chocolate for the coating. The tempering process involves making the -form of the cocoa butter. In that form, the chocolate will remain stable at room temperature. 

Benefits

  • Customer Focused –Ingredients (Natural), Formulation of Truffles with high protein and good sensory properties 
  • Evaluation of Formulation, Tempering, coating of chocolate, and Sensory Testing. 

Testimonials