confectionery and chocolate product development companies | foodresearchlab

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New FoodProductDevelopment

Recipe & Menu Development | New Product development | Process Development | Consulting Services | Nutrition Testing

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Confectionery

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OutlineNew Food Product Development

New Confectionery Development

Features

Our Product Development Options Include



New Food ProductDevelopment


Using scientific discipline, Food ResearchLab’s experienced team of food scientistalong with culinary expert and nutritionistsformulate food and drink products takinginto account physical structure, healthbenefits where required, stability, shelf lifeand flavour.

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https://www.foodresearchlab.com/what-we-do/new-product-development-service/new-food-product-development/





Our team work closely with the client andguide through the whole product developmentprocess from idea generation and prototypedevelopment, through to scale-up and pre-launch product optimisation.

Our meetings will enable you to keep up todate during process and provide effectiveknowledge transfer.

Our development kitchen is well-equipped tosupport product development and conductscale up trials.

Due to constant demand and innovativepairing to create unique flavour is becomingmore expenditure as the confectionery’strends in development, packaging, andtextures to suit consumers need.

While developing a healthy confectioneriesproduct, our food experts keep in mind thatingredients are Generally Recognized assafe (GRAS).



New ConfectioneryDevelopment

https://www.foodresearchlab.com/what-we-do/new-product-development-service/new-food-product-development/new-confectionery-development/


Features


Project Understanding

Scientific Review, Market Study and Patentability Study

Regulations

Laboratory Product Development

Analyses

Panel Analysis

Patent Writing

Many candy manufacturers are struggling toproduce health-focused candies such asyoghurt-based candies, candies enriched withlocal herbs and vitamins, pectin gels enrichedwith dietary fibre, high-protein nutrition bars forthe development of healthy confectionery withquality ingredients.

HEALTH AND WELLNESS-FOCUSED CANDIES:



Our Product DevelopmentOptions Include

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Confectionery products are keeping an eye ongrowing consumers attraction for health andwellness-focused lifestyle where Food ResearchLab is increasingly focused on transparency andsustainability in the food production and supplychain, and confectioneries are no exception.

We are committed to developing health andwellness-focused candies, which are expectedto emphasize fun and more flavorful to catchconsumer's eyes and satisfaction.



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https://www.foodresearchlab.com/what-we-do/new-product-development-service/new-food-product-development/new-confectionery-development/

Food Research Lab regularly works inmanufacture sugar-reduced or sugar-freeconfectioneries through using polyols such asmaltitol, sorbitol, iso-malt, and lactitol as well aserythritol to replace sucrose from the kitchen.

We are committed to shifting recipes thatemploy more natural and organic ingredientsand at the same time eliminating artificialadditives, colours, flavours and high fructosecorn syrup.




Gelatin is conventionally used for the production ofjelly and gum products, but it can also be used inmixture with gelling agents and other stabilizers.

The Food Research Lab offers various modifiedstarches for use in gum & jelly products that showexcellent texturing, gelling, and stabilizingproperties in fruit jellies, wine gums, and extrudedconfectionery and thus achieve the desiredtexture, colour, and flavour.

JELLY AND GUM PRODUCTS:

Contd...Recipe & Menu Development | New Product development | Process Development | Consulting Services | Nutrition Testing

The aerated confections are confectioneries thatare made with glucose syrup, high sugarcomponent, and whipping, foaming and stabilizingagents as well as flavour.

Gelatin is often used by default as stabilizingagents in aerated confectioneries.

Marzipan consisting primarily of honey and almond,sometimes improved with almond oil or extract.

AERATED CONFECTIONS:

CHEWY CANDY:

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It is often made into sweets and commonly usedfor chocolate-covered marzipan and smallmarzipan imitations of vegetables and fruits.

It can also be used as rolls into thin sheets andglazed for icing cakes, but primarily in cakes.

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confectionery and chocolate product development companies | foodresearchlab

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confectionery

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