Condiments for vegans: the light vegan organic sauce (without eggs) of CLAS
The creation of a new line of vegan dressings comes within the project presented by the Research & Development Laboratory of CLAS earlier this year, according to the objectives to be achieved in terms of developing new products. From here, the idea of a completely new and innovative recipe , conscious of quality and new market trends: the light vegan organic sauce.
We interviewed our R & D Manager Andrea Tacchini.
> How did this new project come about?
Within the range and on the specific instructions of the Commercial Director and after a request received by the Italian large retailers, it was decided to create a recipe for a light organic sauce type "mayo". From there, we started a feasibility study, to check if there was a successful product on the market "me too" by competitors.
At the end of the study it was decided to propose our own version aimed at the vegan consumer , especially in terms of significant growth in terms of consumption relative to this group of people. It is calculated that in Italy about 4.2 million people are vegetarian and vegan.
> After starting, how was the project structured and is it still developing?
The project is divided into five phases, five basic steps that are implemented in CLAS for the development of each of our new products.
1. The definition of the basic requirements
At this stage the product characteristics are established , the packaging, shelf life, production cost analysis, verifying compliance with all the Italian and EU legislation on food labelling and managing risk analysis connected to the creation of a new product.
Step 2. The experimental test
This is the stage when the recipe is made in the laboratory, with the choice of raw materials, the definition of product standards and organoleptic evaluations. The recipe developed in our opinion will be appreciated by the final consumer. We were able to balance the taste despite the absence of eggs, with the correct smooth consistency, thanks to the use of soy protein, but also to limit the caloric intake.
Step 3. Client approval of the experimental test
At this stage the new samples made are presented to the client for approval.
Step 4. Planning of factory trial
The raw material required in the recipe is sourced and the product characteristics are checked according to the specifications and indications given during the development of the experimental test.
Step 5. Factory trial and validation
This is the final part of Research and Development and in fact the most delicate and the most important to the success of the project. In this phase all the process parameters are established (heat treatment) and the specification of the finished product (chemical and physical parameters, organoleptic, microbiological) in order to obtain a safe product, and one which respects the regulations in force.
Even for CLAS’s light vegan organic sauce (without eggs) the path followed was this, in constant respect for every stage of production to ensure a high quality product made with care for our clients , and in turn, too for the most demanding consumer.
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