Simon, operations manager of , an East Lothian based business, sought the expertise of the Scottish Centre for Food Development and Innovation (SCFDI) to develop a powdered version of their award-winning Scottish oat drink. The SCFDI have expertise in food science, freeze drying, ingredient functionality and ingredient sourcing which they applied to this project.
Throughout the project, the company attended multiple tasting at QMU and provided feedback on prototypes which lead to the two final products. The SCFDI provided Brose with all essential information to trial and launch the powdered oat drinks. These innovative powders provide consumers with a convenient option for consuming this well-loved Scottish product. The project resulted in development of the two powdered products and the SCFDI provided all essential information to trial and launch. The project was funded by Scottish Funding Council鈥檚 Standard Innovation Voucher.
"Collaborating with 69传媒's Food Technology Department on the development of powdered oat milk has been an exceptional experience. The team's expertise and innovative approach were evident from the outset. They provided invaluable insights into the formulation process, ensuring that the final product was not only nutritious but also met the highest quality standards. Throughout the project, they demonstrated a strong commitment to research and development. Their knowledge and facilities played a crucial role in refining the oat milk powder to achieve the desired texture and taste. The collaborative environment fostered creativity and allowed for seamless problem-solving. Moreover, the department's dedication to sustainability aligned perfectly with our goals. They prioritized eco-friendly practices where possible and sourced ingredients responsibly, which was a significant factor in the success of the project. Overall, working with 69传媒's Food Technology Department was a rewarding and enlightening experience. Their professionalism, knowledge, and passion for food technology made this collaboration a standout success. We look forward to future opportunities to work together."
- The Brief
- The Research
- The Outcome
Brose Oats provides consumers with Scottish oat drinks in reusable glass bottles. Brose approached SCFDI to help create a powdered version of their two-award winning oat drinks, standard and barista. The powdered versions would be the first Scottish oat drinks available on the market and there are free-from all 14 main allergens. Brose requested a shelf-life of approximately one year and an ambient stable product. This would provide their customers with the option to reconstitute the oat powder with water when it was convenient for them, reduce the amount of waste, require less packaging, save refrigerator space and reduce carbon emissions as less liquid will be transported during supply chain. The SCFDI have the expertise of ingredient sourcing, commercial freeze-drying and the functionality of ingredients to ensure solubility of powders in hot and cold beverages.聽
A critical path was created for the 4-month project, setting out key deliverables and deadlines, mutually created by the company and SCFDI. The project team sourced a Scottish freeze-drier co-manufacturer and created various permutations using Brose Oat鈥檚 base oat concentrate to send for commercial freeze-drying, testing various functional ingredients known to help solubility in cold and hot beverages (one of the main consumer usages of Brose products). After two large freeze-drying trials and tasting reviews at QMU the company approved formulations for two products: standard and barista. The standard formulation was sent for nutritional analysis at a UKAS accredited lab to determine nutrition declaration for on-pack labelling.
This collaborative project resulted in the creation of the first powdered Scottish oat drink. The SCFDI provided the company with information packs for the standard and the barista formulations. This pack included the following information: formulations, upscaling methodology, nutrition declaration based on nutritional analysis, ingredient declaration and ingredient suppliers. The SCFDI also provided invaluable advice on how to progress and launch the powdered products.
The company were provided with the information required to progress with production trials, determine product shelf life by conducting microbiological and organoleptic testing, source and design packaging. Once these steps are complete, the products will be ready to launch to the UK market.
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