Please see a selection of case studies below, as 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 – 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 kitchen manufacturer of homemade sauces achieved a breakthrough in extending their shelf-life with some redeveloped formulations. Ingredient labelling 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.
Cereal bars with various dietary fibres (no. 2F42) – Feasibility study to meet EFSA claims.
High-Pressure Processed Drink Products (no. 0A23) – incorporation of high-pressure processed juices from melon and cucumber into beverages. Shelf-life assessments.
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