Fibre

Stop the guesswork !. Our prototype concepts come from science/evidence-based research conducted by our researchers, sensory research from panelists, competitors and product market research, and inputs from consumers through focus groups, interviews, regional-focused consumer journey mapping, and many more. Get information that allows you to make crystal clear decisions.

We build our prototype with the use of real, clean, fresh and authentic ingredients (such as free from an allergen, no pesticide/chemicals/toxins, non-GMO, organic, vegetarian, gluten-free, and minimally processed) without compromising on sensory appeal.

We design and develop our functional food ingredient prototype based on their product properties such as colour, texture, taste and mouthfeel into account. For instance, for soft solid foods, our formulators ensure the structure derived quality attributes such as taste, texture and stability for consumer acceptance, the bioavailability of micronutrients, along with ingredient’s pH level, stability, solubility, viscosity, density and bulk volume, surface characteristics and porosity, particle size, cation exchange capability, and chemical reactivity.

Dietary fibre, DF Extracts/isolates are obtained from different sources based on different preparation methods, which in turn have varied applications in their physiochemical properties, thereby leading to varying applications. For instance, FRL FRL formulation modifies its property through a) chemical modification by means of pH, Alkaline (H2O2); b) mechanical treatment such as grinding; c) non-chemical treatment such as high-pressure homogenization, high hydrostatic pressure (HHP) in combination with thermal treatment.

We follow the Standard Association of Official Analytical Chemists (AOAC) method for Dietary fibre analysis.

No complex labelling disgusting ingredients in the formulation. We offer clean labelling with maximum transparency around any health claims by replacing fewer desirable ingredients with label-friendly ingredients.

Our prototype meets your sensory within the sphere of physical and scientific possibility by using a unique combination of ingredients without negatively affecting their colour, taste, texture and shelf life.

A prototype that meets the safety and efficiency of the ingredient with respect to the health through clinical trials in order to give regulatory approval.

A prototype that meets the regulatory requirement that governs food processing, including those established by the local and international regulations (e.g., FDA and EU regulations as shown in the Figure below )

Science-Based Nutrition: An evidence-based prototype that is specifically built based on science to meet the targeted consumer’s needs. In this case, the development of functional food ingredients. We work along with manufacturers to test the scientific veracity of the claims.

Functional and Health claims as per the regulatory norms (e.g., no added artificial colours or flavours, and low in sugar). For instance, according to current regulations, the claim of ‘more or added fibre’ should contain at least 2.5g of fibre per serving more than the reference food. When the food contains 2.5 to 4.9g of fibre, then the food can claim as a ‘good source of fibre’. When a food item contains 5g or more fibre per serving, then the food can claim as a ‘high fibre’.