Foodsure (A Brand Of Bins & Services)

Service Location	PAN India
Packaging Type	As per Client
Location	New Delhi
Service Charges	As per Customization
Duration	Under 30 Days
Mode Of Service	Online-Offline

Minimum order quantity: 01 Piece

 

Roasted Flavored Makhana Recipe Recipe

 

 

Foodsure Makhana Flavored SOP Development

Procedure:

Ingredient Selection: Selection of quality ingredients following Foodsure standards . 

Ensure food safety by following food safety guidelines . 

 

 

First recipe: Create the first Makhana Aroma recipe based on the recipe . 

Write accurate measurements to determine exact proportions of ingredients . 

Small Group Testing: Prepare a small batch of protein bars for the first test . 

Do a pressure test to measure taste ,  texture & overall quality . 

Quality Control Points: Establish a quality control system for Makhana Flavoring ,  including visual inspection ,  moisture content & particle size measurement . 

 

 

Discount: Once you are satisfied with a small experiment ,  the Makhana Flavored Recipe can be made into a larger batch . 

List all necessary changes that need to be made to enlarge the map . 

Records & Reports: Keep detailed records of each iteration ,  including product specifications ,  test results ,  & hearing tests . 

Prepare a final report detailing the development process ,  including revisions to the initial design . 

Work with the production team: Work with the production team to ensure a smooth transition from R&D to full product . 

Provide necessary information & training to production personnel . 

Continuous Improvement: Promote a culture & process of continuous improvement through regular food reviews . 

Get feedback from Foodsure representatives & stakeholders on product development . 

 

Capacity	1000 Kg
Automation Grade	Automatic
Application	Mixing
Material	Stainless Steel
Frequency	50 Hz
Type Of Machines	Whipping Cream Making
Voltage	440V
Country of Origin	Made in India

Minimum order quantity: 1 Piece

Non-dairy whipped cream can be made in a factory using a variety of processes, but here is a general overview of the process:

1. Ingredients: The first step is to gather all the ingredients needed to make non-dairy whipped cream. This typically includes a non-dairy cream base (such as coconut cream or soy cream), sweeteners, stabilizers (such as carrageenan or xanthan gum), and any desired flavors or colors.

2. Mixing: The non-dairy cream base is typically mixed with the sweeteners and stabilizers in a large mixing tank. This mixture is then homogenized to ensure a smooth and consistent texture.

3. Pasteurization: The mixture is then pasteurized to ensure food safety and extend the shelf life of the product.

4. Chilling: The mixture is chilled to a specific temperature to ensure that it will whip properly.

5. Whipping: The chilled mixture is then whipped in a high-speed mixer to incorporate air and create a light, fluffy texture. The whipped cream is then dispensed into containers, such as aerosol cans or plastic tubs.

6. Packaging: The containers are then labeled and packaged for distribution to stores or foodservice outlets.

TYPES-

1. Coconut whipped cream: Coconut whipped cream is made from the cream that rises to the top of a can of coconut milk. It can be whipped like traditional cream and has a slightly sweet coconut flavor.

2. Soy whipped cream: Soy whipped cream is made from soy milk and is similar in texture to dairy-based whipped cream. It has a neutral flavor, which makes it versatile for use in various recipes

3. Rice whipped cream: Rice whipped cream is made from rice milk and is a good alternative for people who are allergic to soy or nuts. It has a slightly sweet flavor and is lighter in texture than dairy-based whipped cream.

4. Almond whipped cream: Almond whipped cream is made from almond milk and has a nutty flavor. It is a good alternative for people who are allergic to dairy, soy, or gluten.

5. Cashew whipped cream: Cashew whipped cream is made from cashew cream and has a rich, creamy texture. It is a good alternative for people who are allergic to dairy or soy.

6.  

7. The non-dairy whipped cream market has experienced significant growth in recent years due to the increasing demand for plant-based alternatives to traditional dairy products. According to a report by Grand View Research, the global non-dairy whipped cream market size was valued at USD 585.5 million in 2020 and is expected to grow at a compound annual growth rate (CAGR) of 11.2% from 2021 to 2028.

Some of the leading companies in the non-dairy whipped cream market include:

1.  

2. According to a report by Market Research Future (MRFR), the global non-dairy whipped cream market size was valued at USD 580.1 million in 2020 and is expected to reach USD 933.3 million by 2027, growing at a compound annual growth rate (CAGR) of 7.3% during the forecast period from 2021 to 2027.

The report cites several factors driving the growth of the non-dairy whipped cream market, including increasing demand for plant-based alternatives to traditional dairy products, rising health consciousness among consumers, and growing vegan and lactose-free food trends.

Based on the source, the report segments the non-dairy whipped cream market into soy-based, coconut-based, and others (including almond, rice, and oat-based).

The ingredients used in non-dairy whipped creame.

1. Plant-based milk,Sweetener,Stabilizers,Emulsifiers,Flavorings,Acids,

Usage/Application	Industrial
Capacity	1 MT Per Hours
Color	Silver
Form	Liquid
Material	Stainless Steel
Brand	Foodsure
Material Grade	SS304
Country of Origin	Made in India

Minimum order quantity: 01 Piece

Non-dairy whipped cream can be made in a factory using a variety of processes, but here is a general overview of the process:

1. Ingredients: The first step is to gather all the ingredients needed to make non-dairy whipped cream. This typically includes a non-dairy cream base (such as coconut cream or soy cream), sweeteners, stabilizers (such as carrageenan or xanthan gum), and any desired flavors or colors.

2. Mixing: The non-dairy cream base is typically mixed with the sweeteners and stabilizers in a large mixing tank. This mixture is then homogenized to ensure a smooth and consistent texture.

3. Pasteurization: The mixture is then pasteurized to ensure food safety and extend the shelf life of the product.

4. Chilling: The mixture is chilled to a specific temperature to ensure that it will whip properly.

5. Whipping: The chilled mixture is then whipped in a high-speed mixer to incorporate air and create a light, fluffy texture. The whipped cream is then dispensed into containers, such as aerosol cans or plastic tubs.

6. Packaging: The containers are then labeled and packaged for distribution to stores or foodservice outlets.

TYPES-

1. Coconut whipped cream: Coconut whipped cream is made from the cream that rises to the top of a can of coconut milk. It can be whipped like traditional cream and has a slightly sweet coconut flavor.

2. Soy whipped cream: Soy whipped cream is made from soy milk and is similar in texture to dairy-based whipped cream. It has a neutral flavor, which makes it versatile for use in various recipes

3. Rice whipped cream: Rice whipped cream is made from rice milk and is a good alternative for people who are allergic to soy or nuts. It has a slightly sweet flavor and is lighter in texture than dairy-based whipped cream.

4. Almond whipped cream: Almond whipped cream is made from almond milk and has a nutty flavor. It is a good alternative for people who are allergic to dairy, soy, or gluten.

5. Cashew whipped cream: Cashew whipped cream is made from cashew cream and has a rich, creamy texture. It is a good alternative for people who are allergic to dairy or soy.

6.  

7. The non-dairy whipped cream market has experienced significant growth in recent years due to the increasing demand for plant-based alternatives to traditional dairy products. According to a report by Grand View Research, the global non-dairy whipped cream market size was valued at USD 585.5 million in 2020 and is expected to grow at a compound annual growth rate (CAGR) of 11.2% from 2021 to 2028.

Some of the leading companies in the non-dairy whipped cream market include:

1.  

2. According to a report by Market Research Future (MRFR), the global non-dairy whipped cream market size was valued at USD 580.1 million in 2020 and is expected to reach USD 933.3 million by 2027, growing at a compound annual growth rate (CAGR) of 7.3% during the forecast period from 2021 to 2027.

The report cites several factors driving the growth of the non-dairy whipped cream market, including increasing demand for plant-based alternatives to traditional dairy products, rising health consciousness among consumers, and growing vegan and lactose-free food trends.

Based on the source, the report segments the non-dairy whipped cream market into soy-based, coconut-based, and others (including almond, rice, and oat-based).

The ingredients used in non-dairy whipped creame.

1. Plant-based milk,Sweetener,Stabilizers,Emulsifiers,Flavorings,Acids,

Usage/Application	Industrial
Material	Stainless Steel
Form	Liquid
Phase	3 Phase
Voltage	380V
Frequency	50 Hz
Brand	Foodsure
Country of Origin	Made in India

Non-dairy whipped cream can be made in a factory using a variety of processes, but here is a general overview of the process:

1. Ingredients: The first step is to gather all the ingredients needed to make non-dairy whipped cream. This typically includes a non-dairy cream base (such as coconut cream or soy cream), sweeteners, stabilizers (such as carrageenan or xanthan gum), and any desired flavors or colors.

2. Mixing: The non-dairy cream base is typically mixed with the sweeteners and stabilizers in a large mixing tank. This mixture is then homogenized to ensure a smooth and consistent texture.

3. Pasteurization: The mixture is then pasteurized to ensure food safety and extend the shelf life of the product.

4. Chilling: The mixture is chilled to a specific temperature to ensure that it will whip properly.

5. Whipping: The chilled mixture is then whipped in a high-speed mixer to incorporate air and create a light, fluffy texture. The whipped cream is then dispensed into containers, such as aerosol cans or plastic tubs.

6. Packaging: The containers are then labeled and packaged for distribution to stores or foodservice outlets.

TYPES-

1. Coconut whipped cream: Coconut whipped cream is made from the cream that rises to the top of a can of coconut milk. It can be whipped like traditional cream and has a slightly sweet coconut flavor.

2. Soy whipped cream: Soy whipped cream is made from soy milk and is similar in texture to dairy-based whipped cream. It has a neutral flavor, which makes it versatile for use in various recipes

3. Rice whipped cream: Rice whipped cream is made from rice milk and is a good alternative for people who are allergic to soy or nuts. It has a slightly sweet flavor and is lighter in texture than dairy-based whipped cream.

4. Almond whipped cream: Almond whipped cream is made from almond milk and has a nutty flavor. It is a good alternative for people who are allergic to dairy, soy, or gluten.

5. Cashew whipped cream: Cashew whipped cream is made from cashew cream and has a rich, creamy texture. It is a good alternative for people who are allergic to dairy or soy.

6.  

7. The non-dairy whipped cream market has experienced significant growth in recent years due to the increasing demand for plant-based alternatives to traditional dairy products. According to a report by Grand View Research, the global non-dairy whipped cream market size was valued at USD 585.5 million in 2020 and is expected to grow at a compound annual growth rate (CAGR) of 11.2% from 2021 to 2028.

Some of the leading companies in the non-dairy whipped cream market include:

1.  

2. According to a report by Market Research Future (MRFR), the global non-dairy whipped cream market size was valued at USD 580.1 million in 2020 and is expected to reach USD 933.3 million by 2027, growing at a compound annual growth rate (CAGR) of 7.3% during the forecast period from 2021 to 2027.

The report cites several factors driving the growth of the non-dairy whipped cream market, including increasing demand for plant-based alternatives to traditional dairy products, rising health consciousness among consumers, and growing vegan and lactose-free food trends.

Based on the source, the report segments the non-dairy whipped cream market into soy-based, coconut-based, and others (including almond, rice, and oat-based).

The ingredients used in non-dairy whipped creame.

1. Plant-based milk,Sweetener,Stabilizers,Emulsifiers,Flavorings,Acids,

Capacity	1000 litres/hr
Material	Mild Steel
Automation Grade	Automatic
Phase	3 Phase
Voltage	380V
Frequency	50 Hz
Brand	Foodsure
Country of Origin	Made in India

Non-dairy whipped cream can be made in a factory using a variety of processes, but here is a general overview of the process:

1. Ingredients: The first step is to gather all the ingredients needed to make non-dairy whipped cream. This typically includes a non-dairy cream base (such as coconut cream or soy cream), sweeteners, stabilizers (such as carrageenan or xanthan gum), and any desired flavors or colors.

2. Mixing: The non-dairy cream base is typically mixed with the sweeteners and stabilizers in a large mixing tank. This mixture is then homogenized to ensure a smooth and consistent texture.

3. Pasteurization: The mixture is then pasteurized to ensure food safety and extend the shelf life of the product.

4. Chilling: The mixture is chilled to a specific temperature to ensure that it will whip properly.

5. Whipping: The chilled mixture is then whipped in a high-speed mixer to incorporate air and create a light, fluffy texture. The whipped cream is then dispensed into containers, such as aerosol cans or plastic tubs.

6. Packaging: The containers are then labeled and packaged for distribution to stores or foodservice outlets.

TYPES-

1. Coconut whipped cream: Coconut whipped cream is made from the cream that rises to the top of a can of coconut milk. It can be whipped like traditional cream and has a slightly sweet coconut flavor.

2. Soy whipped cream: Soy whipped cream is made from soy milk and is similar in texture to dairy-based whipped cream. It has a neutral flavor, which makes it versatile for use in various recipes

3. Rice whipped cream: Rice whipped cream is made from rice milk and is a good alternative for people who are allergic to soy or nuts. It has a slightly sweet flavor and is lighter in texture than dairy-based whipped cream.

4. Almond whipped cream: Almond whipped cream is made from almond milk and has a nutty flavor. It is a good alternative for people who are allergic to dairy, soy, or gluten.

5. Cashew whipped cream: Cashew whipped cream is made from cashew cream and has a rich, creamy texture. It is a good alternative for people who are allergic to dairy or soy.

6.  

7. The non-dairy whipped cream market has experienced significant growth in recent years due to the increasing demand for plant-based alternatives to traditional dairy products. According to a report by Grand View Research, the global non-dairy whipped cream market size was valued at USD 585.5 million in 2020 and is expected to grow at a compound annual growth rate (CAGR) of 11.2% from 2021 to 2028.

Some of the leading companies in the non-dairy whipped cream market include:

1.  

2. According to a report by Market Research Future (MRFR), the global non-dairy whipped cream market size was valued at USD 580.1 million in 2020 and is expected to reach USD 933.3 million by 2027, growing at a compound annual growth rate (CAGR) of 7.3% during the forecast period from 2021 to 2027.

The report cites several factors driving the growth of the non-dairy whipped cream market, including increasing demand for plant-based alternatives to traditional dairy products, rising health consciousness among consumers, and growing vegan and lactose-free food trends.

Based on the source, the report segments the non-dairy whipped cream market into soy-based, coconut-based, and others (including almond, rice, and oat-based).

The ingredients used in non-dairy whipped creame.

1. Plant-based milk,Sweetener,Stabilizers,Emulsifiers,Flavorings,Acids,

Usage/Application	Industrial
Color	Silver
Form	Liquid
Material	Stainless Steel
Brand	Foodsure
Material Grade	SS304
Country of Origin	Made in India

Non-dairy whipped cream can be made in a factory using a variety of processes, but here is a general overview of the process:

1. Ingredients: The first step is to gather all the ingredients needed to make non-dairy whipped cream. This typically includes a non-dairy cream base (such as coconut cream or soy cream), sweeteners, stabilizers (such as carrageenan or xanthan gum), and any desired flavors or colors.

2. Mixing: The non-dairy cream base is typically mixed with the sweeteners and stabilizers in a large mixing tank. This mixture is then homogenized to ensure a smooth and consistent texture.

3. Pasteurization: The mixture is then pasteurized to ensure food safety and extend the shelf life of the product.

4. Chilling: The mixture is chilled to a specific temperature to ensure that it will whip properly.

5. Whipping: The chilled mixture is then whipped in a high-speed mixer to incorporate air and create a light, fluffy texture. The whipped cream is then dispensed into containers, such as aerosol cans or plastic tubs.

6. Packaging: The containers are then labeled and packaged for distribution to stores or foodservice outlets.

TYPES-

1. Coconut whipped cream: Coconut whipped cream is made from the cream that rises to the top of a can of coconut milk. It can be whipped like traditional cream and has a slightly sweet coconut flavor.

2. Soy whipped cream: Soy whipped cream is made from soy milk and is similar in texture to dairy-based whipped cream. It has a neutral flavor, which makes it versatile for use in various recipes

3. Rice whipped cream: Rice whipped cream is made from rice milk and is a good alternative for people who are allergic to soy or nuts. It has a slightly sweet flavor and is lighter in texture than dairy-based whipped cream.

4. Almond whipped cream: Almond whipped cream is made from almond milk and has a nutty flavor. It is a good alternative for people who are allergic to dairy, soy, or gluten.

5. Cashew whipped cream: Cashew whipped cream is made from cashew cream and has a rich, creamy texture. It is a good alternative for people who are allergic to dairy or soy.

6.  

7. The non-dairy whipped cream market has experienced significant growth in recent years due to the increasing demand for plant-based alternatives to traditional dairy products. According to a report by Grand View Research, the global non-dairy whipped cream market size was valued at USD 585.5 million in 2020 and is expected to grow at a compound annual growth rate (CAGR) of 11.2% from 2021 to 2028.

Some of the leading companies in the non-dairy whipped cream market include:

1.  

2. According to a report by Market Research Future (MRFR), the global non-dairy whipped cream market size was valued at USD 580.1 million in 2020 and is expected to reach USD 933.3 million by 2027, growing at a compound annual growth rate (CAGR) of 7.3% during the forecast period from 2021 to 2027.

The report cites several factors driving the growth of the non-dairy whipped cream market, including increasing demand for plant-based alternatives to traditional dairy products, rising health consciousness among consumers, and growing vegan and lactose-free food trends.

Based on the source, the report segments the non-dairy whipped cream market into soy-based, coconut-based, and others (including almond, rice, and oat-based).

The ingredients used in non-dairy whipped creame.

1. Plant-based milk,Sweetener,Stabilizers,Emulsifiers,Flavorings,Acids,

Service Location	PAN India | Exports
Packaging Type	Glass Bottle
Location	PAn India
Service Charges	as per customaztion
Duration	Under 30 Days
Mode Of Service	Online | Offline

Minimum order quantity: 02 Project

• Functional Beverage Recipe Formulation 

   

  • Foodsure's expertise in formulating functional beverages involves a comprehensive and innovative approach to creating beverages that not only tantalise the taste buds but also offer specific health benefits The scope begins with the meticulous selection of premium ingredients considering their functional properties flavour profiles and consumer preferences Crafting well-balanced recipes that seamlessly integrate functional additives such as vitamins minerals or adaptogens is a central focus

   

  • Nutritional optimization plays a vital role ensuring that the functional beverages align with health-conscious trends by delivering targeted health benefits Customization options are provided to tailor formulations to meet specific client preferences including variations in flavour sweetness levels and functional ingredients

   

  • Taste testing and refinement are integral ensuring that the final product not only meets high-quality standards but also provides a satisfying and enjoyable drinking experience Staying abreast of market trends allows us to infuse innovative and trending functional elements into the formulations keeping the beverages competitive and appealing

   

  • Cost-effective solutions are a commitment ensuring the feasibility of mass production without compromising quality Regulatory compliance is paramount ensuring that formulations adhere to industry standards and meet relevant regulations for functional claims

   

  • Packaging recommendations are tailored to preserve the functionality and overall quality of the beverages Considering scalability our formulations are designed for efficient mass production maintaining consistency and quality

   

  • Throughout the process close collaboration with clients is maintained understanding their brand vision target audience and marketing goals to create functional beverages that stand out in the market The result is a comprehensive and client-centric approach to formulating functional beverages that align with market trends and consumer preferences

Type of Food Processing	Dairy Processing
Service Location	PAN India

Minimum order quantity: 1 Day

Non Dairy Whipped Cream Recipe

 

 

A non--dairy creamer using Foodsure's integrated research & development (R&D) layer standards to produce quality & delicious products Create whipped cream recipe & set safety standards . 

Define goals: Define your goals for developing non--dairy whipped cream ,  taking into account factors such as texture ,  stability ,  flavor ,  & dietary preferences . 

 

Market Research: Examine current market conditions ,  consumer preferences ,  & product competitors to identify opportunities & potential differences in the freezing non--dairy market

 

Regulatory Compliance: Understand & comply with regulatory requirements for non--dairy whipped cream products ,  including ingredient restrictions ,  labeling & safety standards .  

 

Ingredient selection: Choose quality ,  non--dairy ingredients that meet Foodsure standards .  Think about things like sugar ,  sweeteners ,  stabilizers & flavors . 

 

Test recipe: Create an original ,  dairy--free whipped cream recipe based on selected ingredients .  Think texture ,  sweetness ,  firmness ,  & all the bells & whistles of the imagination .  Record actual measurements .  

 

Testing: Small tests were conducted in the laboratory to evaluate the sensory properties ,  stability ,  & overall quality of the original non--dairy whipped cream formulation .  

 

Modify & iterate: Make necessary changes to the model based on test results .  Iteratively refine the map until the desired product is achieved . 

 

Scaling: Once there is a promising model ,  scale production to test the formula in conditions close to large--scale production . 

 

Pilot Plant Trials: Trials were conducted in a pilot plant to evaluate the scalability ,  efficiency ,  & consistency of the dairy--free whipped cream process .  10 .  Evaluation: -- Prepare a panel to evaluate the taste ,  texture ,  stability & overall customer satisfaction of the final product . 

 

Quality Control & Testing: -- Strict safety measures ,  including microbiological testing ,  are implemented to ensure the safety & stability of non--dairy products . 

 

Documentation: -- Write a final report with detailed measurements & procedures .  This information is important for the relationship when starting a business

Packaging & Branding: -- Consider packaging design & branding for dairy--free whipped cream .  Packaging should be simple ,  visually appealing & comply with Foodsure standards . 

 

Approval Office Approval: -- Ensure that the dairy--free whipped cream recipe complies with all regulations & safety standards .  Ask for appropriate approval . 

 

Business Development: -- Translating the finished design into full production ,  including any necessary changes identified during the R&D process . 

 

Promotion & Marketing: -- Develop a marketing strategy to launch a new non--dairy whipped cream product .  Consider packaging ,  marketing & support . 

 

All development methods ,  collaboration with food scientists ,  experts & management experts are crucial to ensure food quality & ensure that the quality complies with safety & quality standards .  Remember the importance of sustainability ,  clean labeling ,  & meeting the preferences of consumers looking for dairy--free options .

Milkmixes can be something that we can add into the milk to make the plain or more flavourful,nourishing, tempting. Milkmix is a powdered blend made up of different flavours, sweetness and other healthy ingredients etc. that we can mix with hot and cold milk.

Choose Foodsure as your food R&D partner for innovative solutions, tailored expertise, and meticulous attention to detail. With a dedicated team of experts and state-of-the-art facilities, we deliver superior quality, safety, and taste in every product. Collaborate with us to bring your culinary vision to life and stay ahead in the dynamic food industry.

Here's an overview of our R&D process:
Market Research: We begin by conducting thorough market research to understand current trends, consumer preferences, and emerging ingredients in the functional gummies market. This helps us identify opportunities and gaps in the market that our product can address.
Concept Development: Based on our market research findings, we brainstorm ideas for the power gummies formulation. We consider factors such as target audience, desired health benefits, flavor profiles, and ingredient compatibility.
Ingredient Selection: We carefully select each ingredient based on its nutritional value, taste, texture, and functionality. Our team evaluates potential ingredients for their efficacy in delivering the desired health benefits and ensures they meet our clean label standards.
Formulation Testing: Once the ingredients are selected, we conduct small-scale formulation tests in our R&D lab. We experiment with different ingredient ratios and processing techniques to achieve the desired taste, texture, and nutritional profile.
Pilot Production: After finalizing the formulation, we move to pilot production to produce small batches of power gummies for further testing and evaluation. This allows us to assess the scalability of the recipe and identify any potential production challenges.
Sensory Evaluation: We conduct sensory evaluation tests to assess the taste, texture, aroma, and overall eating experience of the power gummies. Feedback from sensory panels helps us fine-tune the formulation to meet consumer expectations.
Nutritional Analysis: Our R&D team conducts nutritional analysis to ensure that the power gummies meet our predetermined nutritional targets and comply with regulatory requirements.
Stability Testing: We subject the power gummies to stability testing under various storage conditions to assess shelf life and ensure product quality over time.
Regulatory Compliance: Throughout the R&D process, we ensure compliance with food safety regulations and standards, including labeling requirements and ingredient restrictions.
Scale-Up and Commercialization: Once the formulation is finalized and all testing is complete, we scale up production for commercialization. Our manufacturing team follows strict protocols to maintain consistency and quality during large-scale production.

Masala oats -Premixed masala oats are a tasty and easy way to have a hearty and healthy breakfast or snack. These premixes, which combine the flavor of aromatic spices and herbs with the nutritious qualities of oats, offer a convenient and expedient lunch option for persons who lead hectic lives. Additives such as spices, herbs, vegetables, salt, oil, and water.  Oat premixes are a wholesome choice that satisfies hunger and provides the body with energy because they are high in fiber, vitamins, and minerals.

Choose Foodsure as your food R&D partner for innovative solutions, tailored expertise, and meticulous attention to detail. With a dedicated team of experts and state-of-the-art facilities, we deliver superior quality, safety, and taste in every product. Collaborate with us to bring your culinary vision to life and stay ahead in the dynamic food industry.

Here's an overview of our R&D process:
Market Research: We begin by conducting thorough market research to understand current trends, consumer preferences, and emerging ingredients in the functional gummies market. This helps us identify opportunities and gaps in the market that our product can address.
Concept Development: Based on our market research findings, we brainstorm ideas for the power gummies formulation. We consider factors such as target audience, desired health benefits, flavor profiles, and ingredient compatibility.
Ingredient Selection: We carefully select each ingredient based on its nutritional value, taste, texture, and functionality. Our team evaluates potential ingredients for their efficacy in delivering the desired health benefits and ensures they meet our clean label standards.
Formulation Testing: Once the ingredients are selected, we conduct small-scale formulation tests in our R&D lab. We experiment with different ingredient ratios and processing techniques to achieve the desired taste, texture, and nutritional profile.
Pilot Production: After finalizing the formulation, we move to pilot production to produce small batches of power gummies for further testing and evaluation. This allows us to assess the scalability of the recipe and identify any potential production challenges.
Sensory Evaluation: We conduct sensory evaluation tests to assess the taste, texture, aroma, and overall eating experience of the power gummies. Feedback from sensory panels helps us fine-tune the formulation to meet consumer expectations.
Nutritional Analysis: Our R&D team conducts nutritional analysis to ensure that the power gummies meet our predetermined nutritional targets and comply with regulatory requirements.
Stability Testing: We subject the power gummies to stability testing under various storage conditions to assess shelf life and ensure product quality over time.
Regulatory Compliance: Throughout the R&D process, we ensure compliance with food safety regulations and standards, including labeling requirements and ingredient restrictions.
Scale-Up and Commercialization: Once the formulation is finalized and all testing is complete, we scale up production for commercialization. Our manufacturing team follows strict protocols to maintain consistency and quality during large-scale production.

Capacity	1000 Kg
Automation Grade	Semi-Automatic
Application	Mixing
Design	Customized
Material	Stainless Steel
Frequency	50 Hz
Type Of Machines	Whipping Cream Making
Voltage	440V
Country of Origin	Made in India

Minimum order quantity: 1 Unit

Non-dairy whipped cream can be made in a factory using a variety of processes, but here is a general overview of the process:

1. Ingredients: The first step is to gather all the ingredients needed to make non-dairy whipped cream. This typically includes a non-dairy cream base (such as coconut cream or soy cream), sweeteners, stabilizers (such as carrageenan or xanthan gum), and any desired flavors or colors.

2. Mixing: The non-dairy cream base is typically mixed with the sweeteners and stabilizers in a large mixing tank. This mixture is then homogenized to ensure a smooth and consistent texture.

3. Pasteurization: The mixture is then pasteurized to ensure food safety and extend the shelf life of the product.

4. Chilling: The mixture is chilled to a specific temperature to ensure that it will whip properly.

5. Whipping: The chilled mixture is then whipped in a high-speed mixer to incorporate air and create a light, fluffy texture. The whipped cream is then dispensed into containers, such as aerosol cans or plastic tubs.

6. Packaging: The containers are then labeled and packaged for distribution to stores or foodservice outlets.

TYPES-

1. Coconut whipped cream: Coconut whipped cream is made from the cream that rises to the top of a can of coconut milk. It can be whipped like traditional cream and has a slightly sweet coconut flavor.

2. Soy whipped cream: Soy whipped cream is made from soy milk and is similar in texture to dairy-based whipped cream. It has a neutral flavor, which makes it versatile for use in various recipes

3. Rice whipped cream: Rice whipped cream is made from rice milk and is a good alternative for people who are allergic to soy or nuts. It has a slightly sweet flavor and is lighter in texture than dairy-based whipped cream.

4. Almond whipped cream: Almond whipped cream is made from almond milk and has a nutty flavor. It is a good alternative for people who are allergic to dairy, soy, or gluten.

5. Cashew whipped cream: Cashew whipped cream is made from cashew cream and has a rich, creamy texture. It is a good alternative for people who are allergic to dairy or soy.

6.  

7. The non-dairy whipped cream market has experienced significant growth in recent years due to the increasing demand for plant-based alternatives to traditional dairy products. According to a report by Grand View Research, the global non-dairy whipped cream market size was valued at USD 585.5 million in 2020 and is expected to grow at a compound annual growth rate (CAGR) of 11.2% from 2021 to 2028.

Some of the leading companies in the non-dairy whipped cream market include:

1.  

2. According to a report by Market Research Future (MRFR), the global non-dairy whipped cream market size was valued at USD 580.1 million in 2020 and is expected to reach USD 933.3 million by 2027, growing at a compound annual growth rate (CAGR) of 7.3% during the forecast period from 2021 to 2027.

The report cites several factors driving the growth of the non-dairy whipped cream market, including increasing demand for plant-based alternatives to traditional dairy products, rising health consciousness among consumers, and growing vegan and lactose-free food trends.

Based on the source, the report segments the non-dairy whipped cream market into soy-based, coconut-based, and others (including almond, rice, and oat-based).

The ingredients used in non-dairy whipped creame.

1. Plant-based milk,Sweetener,Stabilizers,Emulsifiers,Flavorings,Acids,