Development and examination of liquid plant-based young child formulae

Abstract: This study evaluated the pilot-scale rapid-prototyping development of liquid plant-based young child formulae, by exploring different sources of proteins, carbohydrates, lipids, and flavours. The study was undertaken in collaboration with an industrial partner thus confidential information was blinded. The raw materials examined consisted of protein blends; Legume 1, Cereal 1, and Cereal 2; Legume 1 and Legume 2; Legume 1, Seed 1, and Cereal 2; Legume 3, Legume 4, and Cereal 2; Legume 5, and Seed 2; Legume 2, and Pseudocereal 1; Legume 1, and Cereal 3; carbohydrates; Control carbohydrate, Whole cereal carbohydrate, Liquid cereal carbohydrate, Legume carbohydrate, Root carbohydrate, and lipids; Seed oil 1, Nut oil, Seed oil 2. The ingredients were examined in matrices with complete macronutrient and key minerals composition. Functional examination on heat stability and physicochemical examination on pH, calcium ion activity, viscosity, particle size distribution, and optical microstructure were performed on the samples after homogenization, after heat treatment, and upon storage for four weeks at 25, and 37 °C. Sensorial attributes, consumer perception, and nutritional properties as provided by the supplier; protein digestibility-corrected amino acid score, and dextrose equivalent were also evaluated. Based on commercial availability, consumer insights, and the nutritional, physicochemical, and sensorial results, the ingredients with the most promising results for scale-up were selected; protein blends; Legume 1, Seed 1 and Cereal 2; Legume 1 and Cereal 3; carbohydrates; Liquid cereal carbohydrate, and Legume carbohydrate; and lipids; Seed oil 1, Nut oil, and Seed oil 2. Further, 31 flavours were examined at kitchen scale for their organoleptic properties when infused in the previously selected protein blends. Along with considerations on commercial availability, quality, and safety, the number of flavours was narrowed down to 11. Together with a consumer perception research which took place simultaneously to this study, five product concepts were formulated, and were aligned with the selected raw materials. Packaging and labelling suggestions were created based on information obtained through workshops, and a benchmark analysis. This study suggests further examination of the selected raw materials when combined together, and upon a complete nutritional composition. Moreover, scale-up considerations including adjustments on labelling and packaging should be applied for the product to be optimized and proceed to factory-scale development.