Bins & Services

Stage No. 

Stage Name 

Key Focus Areas

Deliverables / Outcomes

1

Product Ideation & Market Mapping

Consumer insight, trend analysis, benchmark sampling

Product brief, USP draft, benchmarking report

2

Raw Material Sourcing & Ingredient Feasibility

Identification of functional ingredients, supplier validation, compliance check

Approved ingredient matrix, FSSAI compatibility list

3

Formulation Development

Recipe balancing, taste optimization, nutritional profiling

Base formulation sheet with ingredient ratios & nutrition panel

4

Functional Integration & Actives Mapping

Addition of vitamins, adaptogens, prebiotics, and other actives

Functional claim mapping, ppm/rda validation sheet

5

Sensory Evaluation & Consumer Panel Testing

Taste, aroma, texture, color stability, and mouthfeel scoring

Sensory evaluation report with preference ranking

6

Stability & Shelf-Life Testing

Accelerated & real-time trials (pH, viscosity, microbial, sensory)

Stability report, recommended preservative & packaging system

7

Cost Optimization & Scale Feasibility

Ingredient substitution, manufacturing batch trials, yield analysis

Final cost sheet, scale-up feasibility report

8

Regulatory & FSSAI Compliance Validation

Category mapping, additive limits, labeling, and claims

FSSAI code alignment, nutrition fact panel, label claim justification

9

Pilot Batch & Commercial Validation

Test runs on Foodsure pilot machinery for process consistency

Pilot batch samples, process SOP, and QC checklist

10

Tech Dossier & Commercial Handover

Full documentation for manufacturer or brand owner

Complete Tech Dossier (Formulation, QC, Stability, Label, BOM)

Stage No. 

Stage Name 

Key Focus Areas

Deliverables / Outcomes

1

Product Ideation & Market Mapping

Consumer insight, trend analysis, benchmark sampling

Product brief, USP draft, benchmarking report

2

Raw Material Sourcing & Ingredient Feasibility

Identification of functional ingredients, supplier validation, compliance check

Approved ingredient matrix, FSSAI compatibility list

3

Formulation Development

Recipe balancing, taste optimization, nutritional profiling

Base formulation sheet with ingredient ratios & nutrition panel

4

Functional Integration & Actives Mapping

Addition of vitamins, adaptogens, prebiotics, and other actives

Functional claim mapping, ppm/rda validation sheet

5

Sensory Evaluation & Consumer Panel Testing

Taste, aroma, texture, color stability, and mouthfeel scoring

Sensory evaluation report with preference ranking

6

Stability & Shelf-Life Testing

Accelerated & real-time trials (pH, viscosity, microbial, sensory)

Stability report, recommended preservative & packaging system

7

Cost Optimization & Scale Feasibility

Ingredient substitution, manufacturing batch trials, yield analysis

Final cost sheet, scale-up feasibility report

8

Regulatory & FSSAI Compliance Validation

Category mapping, additive limits, labeling, and claims

FSSAI code alignment, nutrition fact panel, label claim justification

9

Pilot Batch & Commercial Validation

Test runs on Foodsure pilot machinery for process consistency

Pilot batch samples, process SOP, and QC checklist

10

Tech Dossier & Commercial Handover

Full documentation for manufacturer or brand owner

Complete Tech Dossier (Formulation, QC, Stability, Label, BOM)

Sr. No.

Machine Name

Function

1

Raw Material Hopper

Feeding of soy flour

2

Ribbon / Paddle Mixer

Homogeneous mixing with water

3

Screw Feeder / Conditioner

Controlled feed to extruder

4

Twin Screw Extruder

Cooking, texturizing & expansion

5

Die & Cutter Assembly

Shape & size formation

6

Belt / Fluidized Bed Dryer

Moisture reduction

7

Cooling Conveyor

Cooling before packing

8

Vibratory Screener

Size separation

9

Control Panel (PLC based)

Process automation

10

Packaging Interface (optional)

Integration with packing machine

Utility

Requirement

Power

As per selected capacity

Water

Potable quality

Compressed Air

For pneumatic operations

Manpower

2–3 operators per shift

Sr. No.

Machine Name

Function

1

Raw Material Hopper

Feeding of soy flour

2

Ribbon / Paddle Mixer

Homogeneous mixing with water

3

Screw Feeder / Conditioner

Controlled feed to extruder

4

Twin Screw Extruder

Cooking, texturizing & expansion

5

Die & Cutter Assembly

Shape & size formation

6

Belt / Fluidized Bed Dryer

Moisture reduction

7

Cooling Conveyor

Cooling before packing

8

Vibratory Screener

Size separation

9

Control Panel (PLC based)

Process automation

10

Packaging Interface (optional)

Integration with packing machine

Utility

Requirement

Power

As per selected capacity

Water

Potable quality

Compressed Air

For pneumatic operations

Manpower

2–3 operators per shift