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The first ever low fat protein cream
Goal
At Developeat we are always looking for food solutions that society needs.
That is why, due to the great consumer demand for spread creams, we decided to launch a higher protein version for all those consumers interested in a healthier and delicious way of nourishing themselves; but that was not all, we decided to do it by developing a version of this product that was really low in fat and calories.
We were the first to achieve this due to the lack of supply in the market and we managed to satisfy our fitness consumer with the first shelf stable low fat protein cream (LFPC) ever launched on the market.
We discovered that all commercially available protein spreads were sold as healthy although containing large amounts of fat and significant levels of calories. Our team took on the challenges of lowering fat and developed the first shelf stable low fat protein cream (LFPC) ever launched on the market.
Action Plan
Product Development
We started by screening different protein sources, selecting whey protein for their flavor and solubility. We focused the R&D activities to discover which ingredients and processing could mimic the texture of conventional protein spread, still guaranteeing an extended shelf-life of the product.
After several NPD iterations following meticulous experimental designs, lactose free milk powder, glucose fiber and a specific polyols gave us what we needed to replace most of the fats and keep the water activity low enough to ensure the safety of the spread.
Following the process, we created a wide range of flavors but we selected “chocolate” as the first product to propose based on the insights received by the target consumers.
Scientific R&D and IP Development
We tailor-made the production process from the bench level to the pilot scale of the spread.
After extensive literature research, we ended up with a novel method of manufacturing and we opted for editing a patent to protect the IP generated along the project and on the other hand protect the final customers from the competitors, ensuring they are still the first to be on the market with our spread.
Scale-up and industrialization
First of all, a few co-packers have been contacted and selected among others.
We personally evaluate the co-packers’ attitude and their industrial equipment for scaling up the production.
Once we got the best options on the market Our sales team closed the deal with the co-packer and in the meantime started to find all the providers for the ingredients.
Action Plan
Product Development
We started by screening different protein sources, selecting whey protein for their flavor and solubility. We focused the R&D activities to discover which ingredients and processing could mimic the texture of conventional protein spread, still guaranteeing an extended shelf-life of the product.
After several NPD iterations following meticulous experimental designs, lactose free milk powder, glucose fiber and a specific polyols gave us what we needed to replace most of the fats and keep the water activity low enough to ensure the safety of the spread.
Following the process, we created a wide range of flavors but we selected “chocolate” as the first product to propose based on the insights received by the target consumers.
Scientific R&D and IP Development
We tailor-made the production process from the bench level to the pilot scale of the spread.
After extensive literature research, we ended up with a novel method of manufacturing and we opted for editing a patent to protect the IP generated along the project and on the other hand protect the final customers from the competitors, ensuring they are still the first to be on the market with our spread.
Scale-up and industrialization
First of all, a few co-packers have been contacted and selected among others.
We personally evaluate the co-packers’ attitude and their industrial equipment for scaling up the production.
Once we got the best options on the market Our sales team closed the deal with the co-packer and in the meantime started to find all the providers for the ingredients.
Key Results
- Getting from the idea to the formulation
- Replacing the fat with substituents and keeping the same texture
- Finding a co packer with an industrial plant compatible with a product never manufactured
Key Results
- Getting from the idea to the formulation
- Replacing the fat with substituents and keeping the same texture
- Finding a co packer with an industrial plant compatible with a product never manufactured
Services provided in a nutshell
- IP development and patent deposit
- Prototype Development (texture, flavor, appearance)
- Product fine-tuning based on customers feedback
- Ingredient sourcing, co-manufacturer selection and industrialization
- Cost optimization
Services provided in a nutshell
- IP development and patent deposit
- Prototype Development (texture, flavor, appearance)
- Product fine-tuning based on customers feedback
- Ingredient sourcing, co-manufacturer selection and industrialization
- Cost optimization
