Protein and Nutrition Fibre Blend Development
Build a fibre approach around the protein base, powder handling and prepared-product texture.
Development focus
Dry-blend performance and drinking performance need separate evaluation. A blend that fills well can still disperse poorly or become too thick.
Your brief
Protein source; serving and liquid volume; blending and filling; mixing method; viscosity window; sensory limits.
Scope to agree
A powder and preparation brief; candidate direction; dry-handling checks; prepared-product evaluation criteria.
Materials to discuss
Discuss PHGG, acacia fibre and resistant dextrin where fibre contribution needs limited added thickness. Where body is wanted, define the viscosity target and drinking time before considering a more strongly hydrating route. The protein source, minerals and flavour system can change the complete formulation.
Plan a useful formulation trial
Assess blend uniformity, powder flow and filling separately from preparation. Use the intended scoop or sachet weight, liquid volume and shaker or spoon method. Record wetting, lumps, foam, graininess and viscosity immediately after mixing and after standing. Compare with the protein base without added fibre. Agree which attributes need confirmation during a pilot batch before discussing a commercial blend.