Product Development

The selection of case studies below are examples of projects conducted by FoodWrite Ltd on product development. If there is something in these case studies which would help you pursue or resolve your objectives, please contact FoodWrite. The clients cannot be identified but have given permission for the subject matter to be identified in the generic format.

Case Study – Coatings for Fresh Fruit (no.2X02) (2023-onwards)

The client, an SME with a track-record in developing food products wanted expertise on assessing a process that could improve the shelf-life of freshly cut fruit for up to 6 weeks. FoodWrite worked with the client to understand how a simple coating could be used to protect the product based based on food materials, whet type of safety assessment was needed and how the produce should be monitored analytically and sensorially.

Case Study – Cultured Meat (no. 7F03) (2022-onwards)

The client, an entrepreneurial start-up in Northern Germany wanted expertise and analysis on the production of cultured meat. A process was developed based on proprietary information from previous studies supplied by the client, for culturing meat cells, the application of scaffold proteins and how this system could be scaled-up. The system is currently producing material for market research.

Case Study – Incorporation Of Nut Butter Into Extruded Snack Bars (no. 9R01) (Year 2017-2019 – various periods)

The client (French based) was seeking expertise on nut butter formulations especially almond butter and its relation to processing. The product was a filled snack bar but also included the crumb.  A comparison was made using a 3rd party manufacturer with other legume butters such as peanut butter and cashew butter. Advice was offered on texture, shelf-life especially rancidity and the effect of extrusion on the handling of the butter and its impact on gelatinization of starch.

Case Study – Development of unique mushroom ingredients as powders for use in snacks and beverages (no. 3D62) (Year 2019).

A review of various unusual mushrooms with culinary and nutritional benefits for use in diets. The review covered bachu, Morchella spp., Trametes spp., Fuscosporia spp., Ganoderma etc. The sponsor was assessing the commercial benefits of lignans isolated from these fungi to fit with new diet states including the Okinawan and ameliorating various disease states.

The study complemented an earlier review on the benefits of L-ergothioneine for the same client in 2018.

Case Study – Development of noodle products (no. 2HT01) (Year 2019-2020).

The client wanted a pot noodle type product with zero calories. Various noodle formulations were sourced from Chinese producers using konjac and other ingredients. These were made into pot noodle style formulations. This was a development on a review the previous year conducted for the same client about product types that would satisfy an Okinawan style diet.

Case Study – Use of soy leghemoglobin in some vegan plant burgers with contract manufacturing and shelf-life studies (no. 3KL99) (Year 2018-ongoing).

Case Study – Development of chick pea snacks (Year 2015-ongoing)


Case Study – Apple Juice Manufacture and Concepts Using Stevia (no. 1I23)

The client sought some new ideas for manufacturing apple juice and how the sweetener stevia might be used in some formulation to reduce sugar content and generate some low calorie variants. “FoodWrite covered all the angles for us and delivered some really valuable products and concepts using just our apples and some simple formulations” (Bill Naughton, Newton Apple Orchards (Hereford).

Case Study- Creation and Manufacture of Flavoured Teas (no. 1A44)

A Bangladesh based business sought some new flavour combinations for tea that could also be supplied overseas. A few variants were tested with a  sensory panel and the best adopted for further consumer research.

Case Study – Development of a Baby Food: a Vegetable Based Puree for Retort Pouches (no. 5P00)

The creation of four vegetarian based baby food products for retort pouches. Advice and consultancy also offered on food safety and regulations for this particular food, for a vulnerable group in the population.

Case Study- Development of New Healthy Bars (Fruit Nuts) (no. A23K)

A Welsh customer needed some bars developed that were low GI and didn’t cost the earth in terms of ingredients. A number of formulations using various healthy ingredients were tried and tested and the client went on to scale these up for manufacture.

Case Study – Extending the Shelf Life on Homemade Sauces (no. 5P89)

A home counties based kitchen manufacturer of homemade sauces achieved a breakthrough in extending their shelf-life with some redeveloped formulations. Ingredient labelling, early-stage product development and nutrition information were also included in the package too.

Case Study – Manufacture of Novel Alcoholic Gummy Bears (no. 4F23)

A Louisiana whiskey distillery has developed a range flavoured Gummy bears to complement their alcoholic range. We helped them with product development, source the ingredients and assess what flavours would work well with their brand of alcoholic spirits. 

Case Study – Patulin Measurement and Degradation (no. 20R8)

The client in India wanted to know how much of a particular mycotoxin was present in their fruit and juices. We suggested some approved methods and established a HACCP plan for better monitoring and safety of the supply chain.

Case Study – Protein Bars for Snacking and Post-Exercise Muscle Recovery (no. 9D45)

A local protein bar manufacturer was helped to develop some new variants using ingredients such as maple syrup and pea/rice protein for the snacking occasion. Some of the variants have also been developed for post-exercise muscle recovery. 

Other projects:-

Cereal bars with various dietary fibres (no. 2F42) – Feasibility study to meet EFSA claims of heart health.

High-Pressure Processed Drink Products (no. 0A23) – incorporation of high-pressure processed juices from melon and cucumber into beverages. Shelf-life assessments.

Advising a client on the development of lacto-fermented products using a mix of lactobacteria such as Lactobacillus casei, L. rhamnosus and L. acidophilus. This also included a review of gut health targets to alleviate IBS, the reduction of cancer in the GI tract and some aspects associated with diabetes.

Resolving a powder clumping issue in coconut milk powder (2020). The client had a powder which was stubbornly clumping under pressure in sacks. One resolution was to modify the process of manufacture and reduce the relative humidity of the facility .   

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