Nutrifena formulation library

Recipes and starting points for R&D.

Explore commercial pilot formulations for beverages, bakery, confectionery, dry mixes, sauces, desserts and supplements. Each recipe is a development starting point and must be validated for your process, specification and target market.

30 formulationsPilot formulations—not finished product specifications.

Finished sliced gluten-free sandwich bread made from a tapioca starch dry base

Tapioca Starch01

Gluten-free sandwich bread dry base

Bakeries · Bread manufacturers · Gluten-free dry mixes

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Ingredients

Rice flour14.82 oz (420g)

Nutrifena Tapioca Starch10.58 oz (300g)

Corn starch7.05 oz (200g)

Sugar1.41 oz (40g)

Salt0.71 oz (20g)

Nutrifena Xanthan Gum0.42 oz (12g)

Instant yeast0.28 oz (8g)

Pilot method

Blend the dry ingredients until uniform. Develop the required water, oil and egg or alternative binder addition for the target process. Confirm mixing, proofing, loaf volume, crumb resilience, slicing and shelf-life performance before scale-up.

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Finished crispy coated cauliflower bites made with a tapioca starch coating system

Tapioca Starch02

Crispy tapioca coating system

Prepared foods · Snack manufacturers · Food service

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Ingredients

Rice flour14.82 oz (420g)

Nutrifena Tapioca Starch9.88 oz (280g)

Corn flour5.29 oz (150g)

Nutrifena Corn Maltodextrin3.17 oz (90g)

Salt1.06 oz (30g)

Seasoning blend0.88 oz (25g)

Nutrifena Xanthan Gum0.18 oz (5g)

Pilot method

Blend all dry ingredients thoroughly. Develop a batter or predust system around the target substrate and cooking method. Validate pickup, adhesion, crispness, colour, oil uptake, hold time and reheating performance in the complete process.

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Finished berry tartlets made with a tapioca starch cook-up filling base

Tapioca Starch03

Cook-up berry filling dry base

Bakeries · Dessert manufacturers · Fruit preparation systems

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Ingredients

Sugar20.11 oz (570g)

Nutrifena Tapioca Starch9.17 oz (260g)

Nutrifena Corn Maltodextrin5.29 oz (150g)

Nutrifena Citric Acid0.35 oz (10g)

Nutrifena Xanthan Gum0.18 oz (5g)

Salt0.18 oz (5g)

Pilot method

Pre-blend the citric acid and xanthan gum into the sugar and maltodextrin before adding the tapioca starch. Develop the dry-base addition rate with the target fruit preparation and water phase. Validate cook temperature, final solids, acidity, hot-fill behavior, set and storage stability.

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Finished instant cocoa beverage in a clear glass mug

Corn Maltodextrin01

Instant cocoa beverage premix

Beverage manufacturers · Powder blends · Food service

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Ingredients

Sugar17.64 oz (500g)

Nutrifena Corn Maltodextrin10.58 oz (300g)

Nutrifena Cocoa5.29 oz (150g)

Skim milk powder1.41 oz (40g)

Salt0.18 oz (5g)

Nutrifena Xanthan Gum0.11 oz (3g)

Natural vanilla flavor0.07 oz (2g)

Pilot method

Pre-blend the xanthan gum, salt and flavor into part of the maltodextrin before adding the remaining powders. Define the serving addition rate for the target cup size, then validate wetting, dispersion, cocoa suspension, sweetness, viscosity, packaging and shelf life.

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Finished deep-purple açaí beverage in a glass and carafe

Corn Maltodextrin02

Açaí beverage carrier premix

Beverage manufacturers · Smoothie systems · Dry mixes

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Ingredients

Nutrifena Corn Maltodextrin19.40 oz (550g)

Nutrifena Dehydrated Açaí Powder 50%7.05 oz (200g)

Sugar7.05 oz (200g)

Nutrifena Citric Acid0.88 oz (25g)

Natural berry flavor0.71 oz (20g)

Nutrifena Xanthan Gum0.18 oz (5g)

Pilot method

Pre-blend the xanthan gum, citric acid and flavor into part of the maltodextrin. Combine with the remaining ingredients under controlled dry blending. Establish the beverage use rate and validate dispersibility, color, pH, flavor balance, sedimentation, packaging and shelf life.

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Finished ridged potato chips coated with barbecue seasoning

Corn Maltodextrin03

Savory barbecue seasoning base

Snack manufacturers · Seasoning blenders · Product development

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Ingredients

Nutrifena Corn Maltodextrin21.16 oz (600g)

Salt5.64 oz (160g)

Sugar2.82 oz (80g)

Onion powder2.12 oz (60g)

Garlic powder1.41 oz (40g)

Paprika1.06 oz (30g)

Nutrifena Tapioca Starch0.71 oz (20g)

Nutrifena Citric Acid0.35 oz (10g)

Pilot method

Pre-blend the citric acid and paprika with part of the maltodextrin, then add the remaining powders and blend to uniformity. Establish an application rate for the target snack substrate and validate adhesion, dusting, flavor delivery, moisture pickup, packaging and shelf life.

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Finished instant cocoa beverage served in a clear glass mug

Cocoa01

Instant cocoa beverage premix

Beverages · Dairy beverages · Vending and food service

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Ingredients

Sugar19.75 oz (560g)

Nutrifena Cocoa7.05 oz (200g)

Nutrifena Corn Maltodextrin8.04 oz (228g)

Salt0.35 oz (10g)

Nutrifena Xanthan Gum0.07 oz (2g)

Pilot method

Pre-blend the salt and xanthan gum with part of the sugar. Add the remaining dry ingredients and blend until uniform. Validate dispersion, sweetness, viscosity and serving rate in the finished beverage.

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Finished gluten-free cocoa cookies with one cookie broken open

Cocoa02

Gluten-free cocoa cookie base

Bakeries · Cookie manufacturers · Dry mixes

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Ingredients

Rice flour12.70 oz (360g)

Nutrifena Tapioca Starch9.17 oz (260g)

Sugar8.82 oz (250g)

Nutrifena Cocoa3.53 oz (100g)

Baking powder0.71 oz (20g)

Salt0.28 oz (8g)

Nutrifena Xanthan Gum0.07 oz (2g)

Pilot method

Blend all dry ingredients until homogeneous. At production stage, develop the required fat, egg or binder and water addition for the target cookie texture. Confirm allergen controls for the complete formulation.

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Finished cocoa and açaí beverage served in a clear glass

Cocoa03

Cocoa and açaí beverage blend

Beverages · Smoothie bases · Functional dry mixes

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Ingredients

Nutrifena Corn Maltodextrin14.92 oz (423g)

Nutrifena Cocoa8.47 oz (240g)

Nutrifena Dehydrated Açaí Powder 50%7.05 oz (200g)

Sugar4.52 oz (128g)

Nutrifena Citric Acid0.25 oz (7g)

Nutrifena Xanthan Gum0.07 oz (2g)

Pilot method

Pre-blend the citric acid and xanthan gum with the maltodextrin, then add cocoa, açaí and sugar. Evaluate acidity, colour, suspension and flavour in the intended liquid base before scale-up.

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Xanthan Gum01

Pourable creamy herb dressing

Sauce manufacturers · Prepared foods · Food service

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Ingredients

Water19.05 oz (540g)

Canola oil10.58 oz (300g)

Vinegar3.53 oz (100g)

Sugar1.23 oz (35g)

Salt0.53 oz (15g)

Mustard powder0.18 oz (5g)

Nutrifena Xanthan Gum0.11 oz (3g)

Nutrifena Citric Acid0.07 oz (2g)

Pilot method

Pre-blend the xanthan gum with the sugar, salt and mustard powder. Disperse the dry blend into the water under controlled high shear, allow it to hydrate, then add vinegar and citric acid. Add the oil gradually while mixing. Validate pH, pour, cling, emulsion stability, flavor and shelf life before scale-up.

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Finished gluten-free cocoa muffins with one muffin cut open

Xanthan Gum02

Gluten-free cocoa muffin dry base

Bakeries · Muffin manufacturers · Gluten-free dry mixes

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Ingredients

Rice flour13.58 oz (385g)

Nutrifena Tapioca Starch8.82 oz (250g)

Sugar7.05 oz (200g)

Nutrifena Cocoa3.53 oz (100g)

Baking powder1.41 oz (40g)

Salt0.71 oz (20g)

Nutrifena Xanthan Gum0.18 oz (5g)

Pilot method

Blend all dry ingredients until uniform. Develop the required water or milk, oil and egg or alternative binder additions for the target process. Validate batter viscosity, depositability, bake profile, volume, crumb resilience, moisture retention and shelf life before production.

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Finished deep-purple açaí beverage in a clear glass

Xanthan Gum03

Açaí beverage suspension premix

Beverage manufacturers · Powder blends · Food service

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Ingredients

Sugar17.64 oz (500g)

Nutrifena Corn Maltodextrin10.58 oz (300g)

Nutrifena Dehydrated Açaí Powder 50%5.29 oz (150g)

Nutrifena Citric Acid1.06 oz (30g)

Natural flavor0.53 oz (15g)

Nutrifena Xanthan Gum0.18 oz (5g)

Pilot method

Pre-blend the xanthan gum into the sugar and maltodextrin before adding the remaining powders. Determine the correct addition rate for the target serving and disperse into water under suitable shear. Validate hydration time, viscosity, sedimentation, flavor, acidity and storage stability.

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Finished pale lemon beverage in a glass and carafe

Citric Acid01

Lemon beverage dry premix

Beverage manufacturers · Powder blends · Food service

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Ingredients

Sugar27.51 oz (780g)

Nutrifena Corn Maltodextrin5.11 oz (145g)

Nutrifena Citric Acid1.76 oz (50g)

Natural lemon flavor0.53 oz (15g)

Nutrifena Ascorbic Acid — Vitamin C0.35 oz (10g)

Pilot method

Blend all powders until uniform. Determine the required serving addition rate and dissolve into water under suitable agitation. Validate pH, titratable acidity, sweetness, flavor balance, clarity, vitamin retention and storage stability before production.

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Finished deep-berry gummy pieces on a dark ceramic plate

Citric Acid02

Berry gummy confectionery base

Confectioneries · Gummy manufacturers · Product development

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Ingredients

Sugar17.64 oz (500g)

Glucose syrup solids8.82 oz (250g)

Gelatin5.29 oz (150g)

Nutrifena Corn Maltodextrin1.76 oz (50g)

Nutrifena Citric Acid1.06 oz (30g)

Nutrifena Dehydrated Açaí Powder 50%0.71 oz (20g)

Pilot method

Pre-blend the citric acid and açaí powder with part of the sugar and maltodextrin. Develop the required water addition, gelatin bloom, cook sequence and acid-addition point for the target process. Validate final solids, pH, set, texture, flavor, water activity and shelf life.

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Finished berry-filled bakery tartlets with one tartlet cut open

Citric Acid03

Cook-up berry bakery filling base

Bakeries · Dessert manufacturers · Fruit preparation systems

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Ingredients

Sugar24.69 oz (700g)

Nutrifena Tapioca Starch7.05 oz (200g)

Nutrifena Corn Maltodextrin2.47 oz (70g)

Nutrifena Citric Acid0.53 oz (15g)

Nutrifena Dehydrated Açaí Powder 50%0.35 oz (10g)

Nutrifena Xanthan Gum0.18 oz (5g)

Pilot method

Pre-blend the citric acid and xanthan gum into the sugar and maltodextrin before adding the tapioca starch and açaí powder. Develop the dry-base addition rate with the target fruit and water phase. Validate cook temperature, final solids, acidity, hot-fill behavior, bake stability and storage performance.

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Finished golden-orange citrus beverage in a clear glass and carafe

Stevia01

Reduced-sugar citrus beverage premix

Beverage manufacturers · Powder blends · Food service

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Ingredients

Nutrifena Corn Maltodextrin31.75 oz (900g)

Sugar1.76 oz (50g)

Nutrifena Citric Acid0.88 oz (25g)

Natural orange flavor0.53 oz (15g)

Nutrifena Ascorbic Acid — Vitamin C0.18 oz (5g)

Nutrifena Xanthan Gum0.11 oz (3g)

Nutrifena Stevia Extract0.07 oz (2g)

Pilot method

Pre-blend the stevia and xanthan gum into part of the maltodextrin before adding the remaining powders. Establish the serving addition rate for the target beverage, then validate sweetness equivalence, temporal profile, pH, dispersion, mouthfeel, packaging and shelf life.

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Finished reduced-sugar cocoa muffins with one muffin cut open

Stevia02

Reduced-sugar cocoa muffin dry base

Commercial bakeries · Muffin manufacturers · R&D teams

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Ingredients

Wheat flour19.40 oz (550g)

Nutrifena Cocoa4.23 oz (120g)

Nutrifena Tapioca Starch3.53 oz (100g)

Nutrifena Corn Maltodextrin4.23 oz (120g)

Skim milk powder2.12 oz (60g)

Baking powder0.88 oz (25g)

Salt0.18 oz (5g)

Sugar0.63 oz (18g)

Nutrifena Stevia Extract0.07 oz (2g)

Pilot method

Pre-blend the stevia with the maltodextrin before combining all dry ingredients. Develop water, egg, fat and process additions separately for the target line. Validate batter viscosity, sweetness, cocoa balance, browning, volume, crumb, water activity and shelf life.

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Finished deep ruby-purple açaí beverage in a glass and carafe

Stevia03

Reduced-sugar açaí beverage premix

Beverage manufacturers · Smoothie systems · Dry mixes

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Ingredients

Nutrifena Corn Maltodextrin24.52 oz (695g)

Nutrifena Dehydrated Açaí Powder 50%8.82 oz (250g)

Nutrifena Citric Acid0.71 oz (20g)

Natural berry flavor0.71 oz (20g)

Nutrifena Xanthan Gum0.18 oz (5g)

Nutrifena Stevia Extract0.18 oz (5g)

Nutrifena Ascorbic Acid — Vitamin C0.18 oz (5g)

Pilot method

Pre-blend the stevia, xanthan gum and acids into part of the maltodextrin, then combine with the remaining powders. Establish the serving addition rate and validate sweetness balance, acidity, color, dispersibility, sedimentation, packaging and shelf life.

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Finished orange citrus beverage in a clear glass and carafe

Ascorbic Acid — Vitamin C01

Citrus beverage dry premix

Beverage manufacturers · Powder blends · Food service

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Ingredients

Sugar27.51 oz (780g)

Nutrifena Corn Maltodextrin5.64 oz (160g)

Nutrifena Citric Acid1.41 oz (40g)

Natural orange flavor0.53 oz (15g)

Nutrifena Ascorbic Acid — Vitamin C0.18 oz (5g)

Pilot method

Blend all powders until uniform. Establish the serving addition rate, then dissolve into water under suitable agitation. Validate pH, flavor balance, Vitamin C content at manufacture and end of shelf life, packaging protection and storage stability before production.

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Finished translucent orange and pale-gold citrus gummy candies

Ascorbic Acid — Vitamin C02

Citrus gummy confectionery base

Confectioneries · Gummy manufacturers · Product development

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Ingredients

Sugar17.64 oz (500g)

Glucose syrup solids8.82 oz (250g)

Gelatin5.29 oz (150g)

Nutrifena Corn Maltodextrin2.47 oz (70g)

Nutrifena Citric Acid0.88 oz (25g)

Nutrifena Ascorbic Acid — Vitamin C0.18 oz (5g)

Pilot method

Pre-blend the acids with part of the sugar and maltodextrin. Develop the required water addition, gelatin bloom and cook sequence, adding ascorbic acid at the lowest practical temperature. Validate final solids, pH, set, flavor, Vitamin C retention, water activity and shelf life.

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Finished sliced white sandwich bread with a fine uniform crumb

Ascorbic Acid — Vitamin C03

White sandwich bread dry base

Commercial bakeries · Bread manufacturers · R&D teams

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Ingredients

Wheat flour32.80 oz (929.9g)

Sugar1.41 oz (40g)

Salt0.71 oz (20g)

Instant yeast0.35 oz (10g)

Nutrifena Ascorbic Acid — Vitamin C0.004 oz (0.1g)

Pilot method

Disperse the ascorbic acid through a suitable flour pre-blend before combining the dry ingredients. Develop water, fat and process additions separately for the plant formula. Validate mixing tolerance, proof time, loaf volume, crumb, sensory quality and local regulatory use level before production.

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Finished creamy purple açaí smoothie in a tall glass and carafe

Dehydrated Açaí Powder 50%01

Creamy açaí smoothie premix

Beverage manufacturers · Powder blenders · Food service

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Ingredients

Nutrifena Corn Maltodextrin14.11 oz (400g)

Nutrifena Dehydrated Açaí Powder 50%10.58 oz (300g)

Sugar5.29 oz (150g)

Skim milk powder4.23 oz (120g)

Nutrifena Citric Acid0.53 oz (15g)

Nutrifena Xanthan Gum0.18 oz (5g)

Natural berry flavor0.18 oz (5g)

Nutrifena Ascorbic Acid — Vitamin C0.18 oz (5g)

Pilot method

Pre-blend the xanthan gum, citric acid and Vitamin C into part of the maltodextrin, then add the remaining powders. Establish the serving and liquid addition rates and validate dispersibility, viscosity, pH, color, flavor, sedimentation, packaging and shelf life.

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Finished purple açaí berry muffins with one muffin cut open

Dehydrated Açaí Powder 50%02

Açaí berry muffin dry base

Bakeries · Muffin manufacturers · Product development

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Ingredients

Wheat flour15.87 oz (450g)

Nutrifena Tapioca Starch5.29 oz (150g)

Sugar5.64 oz (160g)

Nutrifena Corn Maltodextrin3.53 oz (100g)

Nutrifena Dehydrated Açaí Powder 50%3.53 oz (100g)

Skim milk powder0.71 oz (20g)

Baking powder0.35 oz (10g)

Salt0.18 oz (5g)

Nutrifena Ascorbic Acid — Vitamin C0.18 oz (5g)

Pilot method

Pre-blend the açaí powder and Vitamin C with the maltodextrin, then combine with the remaining dry ingredients. Develop wet additions and mixing for the target line. Validate batter behavior, bake profile, color, volume, flavor, texture, packaging and shelf life.

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Finished deep-purple açaí frozen dessert scoops in a bowl

Dehydrated Açaí Powder 50%03

Açaí frozen dessert dry base

Frozen dessert producers · Food service · R&D teams

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Ingredients

Sugar12.35 oz (350g)

Skim milk powder8.82 oz (250g)

Nutrifena Dehydrated Açaí Powder 50%7.05 oz (200g)

Nutrifena Corn Maltodextrin6.35 oz (180g)

Nutrifena Citric Acid0.35 oz (10g)

Nutrifena Xanthan Gum0.18 oz (5g)

Natural vanilla flavor0.18 oz (5g)

Pilot method

Pre-blend the xanthan gum and citric acid into the maltodextrin, then add the remaining powders. Establish water or dairy additions and the target freezing process. Validate total solids, overrun, melt resistance, color, flavor, texture, packaging and shelf life.

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Finished deep purple açaí berry beverage in a glass and carafe

Açaí Extract Powder01

Açaí berry beverage premix

Beverage manufacturers · Powder blends · Food service

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Ingredients

Nutrifena Corn Maltodextrin21.16 oz (600g)

Sugar8.82 oz (250g)

Nutrifena Açaí Extract Powder3.53 oz (100g)

Nutrifena Citric Acid0.88 oz (25g)

Natural berry flavor0.53 oz (15g)

Nutrifena Xanthan Gum0.18 oz (5g)

Nutrifena Ascorbic Acid — Vitamin C0.18 oz (5g)

Pilot method

Pre-blend the xanthan gum, citric acid and Vitamin C into part of the maltodextrin before adding the remaining powders. Establish the serving addition rate and validate dispersibility, pH, color, flavor, sedimentation, packaging protection and shelf life.

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Finished cocoa and açaí oat snack bites with one bite cut open

Açaí Extract Powder02

Cocoa-açaí snack bite dry base

Snack manufacturers · Bar producers · Product development

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Ingredients

Oat flour14.11 oz (400g)

Nutrifena Cocoa6.35 oz (180g)

Nutrifena Tapioca Starch5.29 oz (150g)

Nutrifena Corn Maltodextrin4.59 oz (130g)

Sugar2.82 oz (80g)

Nutrifena Açaí Extract Powder1.41 oz (40g)

Salt0.35 oz (10g)

Natural vanilla flavor0.35 oz (10g)

Pilot method

Blend the açaí extract with the maltodextrin before combining all dry ingredients. Develop the required syrup, fat or water binder separately for the target forming process. Validate piece weight, color, cocoa-açaí flavor balance, texture, water activity, packaging and shelf life.

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Finished translucent purple and ruby açaí berry gummy candies

Açaí Extract Powder03

Açaí berry gummy dry base

Confectioneries · Gummy manufacturers · Supplement developers

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Ingredients

Sugar17.64 oz (500g)

Glucose syrup solids8.82 oz (250g)

Gelatin4.94 oz (140g)

Nutrifena Corn Maltodextrin2.12 oz (60g)

Nutrifena Açaí Extract Powder0.71 oz (20g)

Nutrifena Citric Acid0.71 oz (20g)

Natural berry flavor0.35 oz (10g)

Pilot method

Pre-blend the açaí extract and citric acid with the maltodextrin and part of the sugar. Develop the water addition, gelatin bloom, cook and acid-addition sequence for the target line. Validate solids, pH, color, set, flavor, water activity, packaging and shelf life.

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Finished deep ruby-purple açaí and guaraná beverage in a glass and carafe

Guaraná Extract Powder01

Açaí-guaraná beverage dry premix

Beverage manufacturers · Powder blends · Food service

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Ingredients

Sugar17.64 oz (500g)

Nutrifena Corn Maltodextrin10.58 oz (300g)

Nutrifena Dehydrated Açaí Powder 50%5.29 oz (150g)

Nutrifena Citric Acid0.88 oz (25g)

Natural berry flavor0.71 oz (20g)

Nutrifena Guaraná Extract Powder0.18 oz (5g)

Pilot method

Pre-blend the guaraná extract into part of the maltodextrin before adding the remaining powders. Establish the serving addition rate only after confirming the extract's caffeine assay. Disperse into water under suitable agitation and validate caffeine per serving, flavor balance, sedimentation, pH, packaging and shelf life.

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Finished cocoa and guaraná oat snack bites with one bite cut open

Guaraná Extract Powder02

Cocoa-guaraná snack bite dry base

Snack manufacturers · Bar producers · Product development

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Ingredients

Oat flour14.11 oz (400g)

Nutrifena Cocoa6.35 oz (180g)

Nutrifena Tapioca Starch5.29 oz (150g)

Nutrifena Corn Maltodextrin4.94 oz (140g)

Sugar3.53 oz (100g)

Salt0.35 oz (10g)

Natural vanilla flavor0.53 oz (15g)

Nutrifena Guaraná Extract Powder0.18 oz (5g)

Pilot method

Blend the guaraná extract with the maltodextrin before combining all dry ingredients. Develop the required syrup, fat or water binder separately for the target forming process. Confirm caffeine per finished piece, then validate mixing uniformity, piece weight, texture, flavor masking, water activity and shelf life.

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Finished translucent red and orange citrus guaraná gummies

Guaraná Extract Powder03

Citrus-guaraná gummy dry base

Confectioneries · Gummy manufacturers · Supplement developers

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Ingredients

Sugar17.64 oz (500g)

Glucose syrup solids8.82 oz (250g)

Gelatin5.29 oz (150g)

Nutrifena Corn Maltodextrin2.47 oz (70g)

Nutrifena Citric Acid0.71 oz (20g)

Natural citrus flavor0.18 oz (5g)

Nutrifena Guaraná Extract Powder0.18 oz (5g)

Pilot method

Pre-blend the guaraná extract and citric acid with the maltodextrin and part of the sugar. Develop the water addition, gelatin bloom, cook and acid-addition sequence for the target line. Confirm caffeine per finished gummy and validate solids, pH, set, dose uniformity, flavor, water activity and shelf life.

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